Mini Pecan Tarts with Mascarpone Topping and Glazed Pecans

from ButterYum
makes 24 mini tarts


Pastry Crust:

  • 8 tablespoons unsalted butter, room temperature

  • 3 ounces (6 tablespoons) cream cheese, room temperature

  • 1 cup all-purpose flour

  • 1/4 cup confectioner's sugar

  • pinch of fine sea salt

  • 1 tablespoon cocoa powder for color (optional)


  • 4 tablespoons unsalted butter

  • 1/4 cup Lyle's Golden Syrup (or corn syrup)

  • 1/2 cup confectioner's sugar

  • 1/2 cup finely chopped pecans

  • pinch of salt

  • 1/2 teaspoon pure vanilla extract

Mascarpone Frosting:

  • 8 ounces Mascarpone cheese, room temperature

  • 1/2 cup confectioner's sugar (or to taste)

  • 1 teaspoon pure vanilla extract

Glazed Pecans:

  • 1/2 cup pecans

  • 1 tablespoon Lyle's Golden Syrup (can sub corn syrup or honey)

  • 1 1/2 teaspoon granulated sugar

  • pinch of fine sea salt


To Make the Pastry Crust:

  1. In the bowl of a stand mixer, using the flat beater, combine the butter and cream cheese.

  2. Slowly add the salt, confectioner's sugar, flour, and optional cocoa powder; combine.

  3. Divide into 24 equal portions, roll into ball shape; place in a greased mini muffin pan.

  4. Refrigerate for 15-20 minutes before pressing dough into the mini muffin cups using fingers or a pastry tool dipped in flour; chill until ready to bake.

To Make the Filling:

  1. Preheat oven to 350F.

  2. In a heavy bottomed saucepan, combine everything but the vanilla extract; bring to a boil for one full minute.

  3. Remove from heat and stir in the vanilla; pour mixture into prepared pastry, filling no more than 3/4 full.

  4. Place mini muffin pan on a half sheet pan to catch any drips that might spill over.

  5. Bake at 350F for 25 minutes; remove from oven and cool for 25 minutes before removing from pan.

  6. When cool enough to handle, trim excess caramel with kitchen scissors if needed (while the caramel is still pliable).

To Make the Mascarpone Topping:

  1. Mix ingredients together by hand.

  2. Pipe or spoon onto completely cool tarts.

  3. Refrigerate.

To Make the Glazed Pecans:

  1. Preheat oven to 325F.

  2. Combine sugar cane syrup, salt, and granulated sugar in a heat safe bowl and microwave on high for 10-20 seconds until sugar dissolves and mixture is very liquidy.

  3. Immediately pour over pecans and stir to combine.

  4. Place pecans in a single layer on a silicone lined half sheet pan (greased foil or non-stick foil will also work).

  5. Bake for 15 minutes, tossing half way through baking.

  6. Remove from oven and use a fork to separate the pecans; cool completely.

    Note: Can be made up to 2 days in advance. Store in an airtight container. Top tarts with glazed pecans just before serving (DO NOT place the glazed pecans on early or the glaze will absorb moisture from the mascarpone topping, causing it to melt and turn goopy.