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A festive plate filled with Gingerbread Pecan Pie Tarts with holiday bows on top.
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5 from 1 vote

Gingerbread Pecan Pie Tarts

Two classic holiday desserts combined into one delicious treat in these Gingerbread Pecan Pie Tarts.
Prep Time25 mins
Cook Time45 mins
chill time30 mins
Total Time1 hr 40 mins
Course: Christmas dessert, christmas tart, holiday dessert, speciality dessert
Cuisine: German Inspired
Servings: 20 tarts
Calories: 381kcal

Ingredients

FOR THE GINGERBREAD DOUGH:

  • ½ cup granulated sugar
  • ½ cup dark molasses
  • ½ cup butter softened
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • cups all-purpose flour
  • teaspoons ground ginger
  • 1 teaspoon allspice
  • ½ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • teaspoons baking soda
  • teaspoon kosher salt

FOR THE PECAN PIE FILLING:

  • 3 eggs beaten
  • teaspoon kosher salt
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup pure maple syrup
  • ½ cup corn syrup
  • 5 tablespoons butter softened
  • ½ teaspoon ground ginger
  • ½ teaspoon maple extract
  • 1 teaspoon pure vanilla extract
  • 3 cups chopped pecans

Instructions

TO MAKE THE GINGERBREAD DOUGH:

  • Cream the butter, sugar together until light and fluffy (approximately 3-4 minutes)
  • Add the molasses, egg, and vanilla and blend until combined.
  • In a large bowl, whisk together the flour, ginger, allspice, ground cloves, ground cinnamon, baking soda, and salt.
  • Add half of the flour mixture to the butter and sugar mixture and blend, scraping down the sides of the bowl, as needed.
  • Add the remaining flour mixture and blend until a soft dough forms.
  • Preheat oven to 350-degrees Fahrenheit.
  • When ready to bake, unwrap the chilled dough.
  • Lightly flour a work surface and roll the gingerbread dough to an even ¼" thickness.
  • Use 4" round cutters to cut the dough into circles, rerolling the remaining dough to make additional tart crusts as needed.
  • Gently press the cut gingerbread rounds evenly in and up the sides of muffin tins that have been liberally sprayed with baking spray.
  • Dock the bottom of each gingerbread tart dough several times with the tines of a fork.
  • Chill the dough-filled muffin tins in the refrigerator while preparing the pecan pie filling.

TO MAKE THE PECAN PIE FILLING:

  • Finely chop 3 cups of pecans and set aside.
  • In a large bowl, whisk together 3 eggs, salt, granulated sugar, brown sugar, corn syrup, maple syrup, softened butter, ground ginger, maple extract, and vanilla extract.
  • Add the chopped pecans and stir well to combine.

TO FILL AND BAKE THE GINGERBREAD PECAN PIE TARTS:

  • Fill the chilled gingerbread muffin cups just shy of full (using approximately ½ cup of the pecan pie filling) for each tart.
  • Bake the tarts in a preheated 350-degree Fahrenheit oven for 40-45 minutes or until the pecan pie filling is still only slightly jiggly and puffed in the center. *Note - the filling will drop slightly as the tarts cool.
  • Remove the pan from the oven and cool the tarts entirely on a wire rack before serving.
  • To release the tarts from the pan, run a butter knife around each muffin well and gently lift the tarts from the tin.
  • Place each tart into a paper cupcake liner (if desired) and decorate however you see fit. I used mini bows to make them extra festive.

Notes

Freeze for up to 3 months in a single layer in airtight freezer containers.
 

Nutrition

Serving: 1serving | Calories: 381kcal | Carbohydrates: 48g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 201mg | Potassium: 252mg | Fiber: 2g | Sugar: 34g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg