Cinnamon Pecan Mini Tarts

Recipe courtesy of Micki Sannar –

Small Pecan Tart 1


  • 3 ounces Neufchatel cream cheese, softened
  • 1/2 cup California Olive Ranch extra virgin olive oil +1 Tbs
  • 1 Tbs pure cane sugar
  • 1 cup sifted all-purpose, unbleached Bob’s Red Mill Flour
  • 2/3 cup chopped pecans
  • 1 egg
  • 1 cup brown sugar, firmly packed
  • 1 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt


  1. Preheat oven to 350 degrees F. Spray mini muffin tins with California Olive Ranch extra virgin olive oil baking spray.
  2. Combine cream cheese, 1/2 California Olive Ranch extra virgin olive oil, sugar & flour. Mix well until completely combined.
  3. Divide into 20 equal sized small balls and press into sides and bottom of ungreased miniature muffin tins.
  4. Combine pecans, egg, brown sugar, vanilla, salt & remaining 1 tablespoon California Olive Ranch extra virgin olive oil. Beat until smooth. Divide pecan/egg mixture equally among 20 unbaked tarts.
  5. Bake 20-25 minutes until pastry is golden brown. Serve warm or cold.


30 minutes




20 mini tarts


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