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These miniature tarts feature whole pecans, a caramel-like filling, and a butter and cream cheese crust that melts right in your mouth. —Janice Hose, Hagerstown, Maryland
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cookie equals 97 calories, 6 g fat (3 g saturated fat), 21 mg cholesterol, 38 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Pecan Goody Cups in Taste of Home June/July 2006, p16
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Reviewed on Nov. 21, 2012 by LAADYLEXUS
3 of us made this recipe. It only makes 36 cups and that is being very skimpy with the filling. Used Wilton 24 mini cup pan.
Reviewed on Nov. 12, 2012 by cassieconrad
I was disappointed because I was expecting these to taste like pecan pie. They're just OK tasting to me.
Reviewed on Nov. 09, 2012 by tmfeasel
I've been making these for 38 years...one of my favorites...I chop my pecans first , easier to get pecan in every bite
Reviewed on Nov. 08, 2012 by mailladyrr7
These were excellent, everyone loved them and asked for the recipe. To the reviewer that was upset because the person did not say how much to filling to put in the tarts, I only have one comment. Common sense and eye balls would tell you!
Reviewed on Nov. 08, 2012 by tsuop
I've been making these "Pecan Tea Tassies" for 40+ years. They are my oldest son's favorite "Christmas Goodie".
Reviewed on Jan. 22, 2012 by 7b9gju89
One of my fav recipes! I bought a Taste of Home magazine and decided to try out some recipes. This was one of them. It is easy to make and so delicious. (It's something about the cream cheese crust!) Everyone I have made it for really likes it too and wants me to make it for every gathering.
Reviewed on Jan. 19, 2012 by Coryskitchen
My family loved these treats! Even my picky hubby! I followed the advice of "ani2951" and added more cream cheese with minced pecans in the filling. So good! my only mistake was not doubling the recipe...they were gone in a day and a half! :D
Reviewed on Jan. 16, 2012 by ani2951
This was a great recipe. They are a great 'grab-n-go' kind of dessert. I made the recipe my own and changed it slightly by adding 1/2 cup crushed pecans and a teaspoon of vanilla in the filling to give it a little more depth. I also used a whole 8oz block of cream cheese in the crust. In reading others' comments I didn't have any trouble at all with them overflowing. I used a not quite full 18/8 Farberware scoop to help make sure I put the same amount in each one. They puffed up a little bit like a pecan pie but never overflowed. This is definitely a keeper, hence why I am about to make more this month. I made some last month and 4 dozen just went way to fast!
Reviewed on Jan. 04, 2012 by MaryThompson
Loved them, added to my list of Christmas cookies. Will definetly make again! EASY.
Reviewed on Dec. 31, 2011 by auntojan
Crust tasted like cardboard..Maybe ok if starting with a different crust
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