We’re entering the holiday season and these mini pecan tarts topped with Butterfinger candies and melted white chocolate are the perfect bite-sized indulgence.
Great for your Thanksgiving table or your Christmas dessert offering, the crisp, buttery tart shell includes a smooth, flavorful pecan filling and the toffee/chocolate combo flavors produce a delightfully tasty combination of sweet and yummy crunch.
Oooh-la-la, these are some of the most delicious combinations of ingredients I’ve ever pulled together.
This recipe reminds me of the taste of pecan pies with a chocolate and toffee twist.
The crisp, buttery tart shell is filled with a smooth, creamy pecan mixture. Then, they’re topped with chopped Butterfinger candies for a delightful crunch with a faint hint of peanut buttery goodness.
Consider using a fluted cookie cutter, for a soft scalloped edge around your finished tarts.
By the way, this is one of my favorite rolling pins and I’ve had it for many years.
From a food photo stylists’ perspective, this is a fantastic prop. That copper barrel with wood handles always looks great in any shot.
The flavor profile of these tarts remind me of the taste of pecan pie, but with a twist.
That traditional flavor is turned on its head a bit with a few added ingredients, including the Butterfinger candies and white chocolate.
Pecan Toffee Tarts
Ingredients
- 4 Large eggs
- 1-1/2 cups Firmly-packed brown sugar
- 1 cup Chopped pecans
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 tbsp All-purpose flour
- 1-1/2 tsp Whole milk
- 1-1/2 tsp Vanilla
- 1 pkg Refrigerated pie crust (14.1 ounce)
- 1 cup Butterfinger candies (chopped)
- 1 cup White chocolate wafers (for melting and drizzling)
Instructions
- Preheat oven to 350 degrees F. (180C).
- In a large bowl, whisk eggs until foamy. Add brown sugar, pecans, granulated sugar, melted butter flour, milk and vanilla, whisking to combine. Set aside.
- On a lightly floured surface, unroll pie crusts. Using a 2-1/2-inch fluted or round cutter, cut dough, re-rolling scraps, as necessary.
- Transfer to the walls of a 12-cavity miniature tart pan.
- Spoon egg mixture into crusts.
- Sprinkle with chopped butterfinger candies.
- Bake until browned and caramelized, 25-30 minutes. Allow to cool in man for about 2 minutes.
- Use a fork to gently remove each tart from pan. Allow to cool completely on a wire rack.
- In a microwave-safe bowl, neat white chocolate wafers on high for about 25-seconds. Stir chocolate vigorously. If additional heat is needed, microwave in 5 second intervals until desired consistency is achieved.
- Spoon melted chocolate into a pastry bag fitted with a fine detail piping tip.
- I drizzled with a fine tip first and then, added used a second, slightly larger tip to add a thicker white chocolate drizzle.
- Drizzle melted chocolate back and forth over tarts to create a criss-cross pattern.
How pretty are these already? And they haven’t even hit the oven yet.
The chopped Butterfinger candy bars are mini bars are another big part of the burst of flavor.
And the generous drizzles of melted white chocolate adds a rich, silky finish to the tarts that’s both delicious and visually appealing.
You may notice the white chocolate drizzle has two sizes. I used a super fin piping tip to add the first layer of drizzle. Then, I used a slightly larger tip to add another later of delicious drizzle.
Also, here’s an easy piping tip for you.
Rather than use a full piping bag, consider using a small sandwich baggie. Just fill the baggie, secure it with a rubber band, spoon the melted chocolate into the baggie and snip a small corner of the baggie and you’re good to go.
It’s easier for small drizzle tasks like this, and even more simple to use.
Once you’re done, simply toss the baggie. No clean up necessary.
I shot these tarts with a Christmas theme but these would be just as delicious on your Thanksgiving dessert table.
And their individual bite-size make them even more adorable.
Happy holiday baking.
As you can see from the following classic quote, I already have the spirit of Christmas on my mind. Maybe you do too.
Hope you give these Pecan Toffee Tarts a try, and do let me know how you like them.
Thanks for stopping by.
See you back here next time. ♥
I’m always excited to see a new recipe on your website and this one looks and sounds delicious.
As always your photography is beautiful and inspiring
You’re the sweetest, Madeline.
Thanks so much for your kind words.
I’m so glad you enjoy my creative corner of the world, and I appreciate you letting me know.
Have a lovely week and do give the Pecan Toffee Tarts a try.
xoxo
I am so looking forward to making these for the upcoming holiday season. Everything you create looks deliciously tasty and your eye to capture the beauty of a thing through your photography is unmatched. Beautiful – my friend.
Greetings Tammy!
Hope all is well on your end.
You’ll love making these for these. They’re so easy and a perfect bite-size when you want something light and sweet after any holiday dinner.
Also, they package up beautifully too for gift giving.
Hope all is well on your end.
Thanks for popping by for a visit.
xoxo