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These vegan tassies are made with a vegan pecan pie filling and wrapped in an irresistible pastry dough. They’re made with just 8 ingredients and ready in less than an hour! Impress your holiday guests this year with these to-die-for mini vegan pecan pies!
Pie vs. Tart: What’s the Difference?
Although pies and tarts are similar, there are a few key differences that set them apart. The largest difference is often the crust. Pie crusts are typically light and flaky and made primarily of fat and flour. Tart crusts, on the other hand, are usually firmer and made from pastry dough. Tarts are also often baked in a pan with a removable bottom and ring so they can be unmolded before serving.
This recipe is for mini tarts or “pecan tassies”. Like classic tarts, they’re made with pastry dough and baked into miniature pie bites! This is a recipe my mom used to make every Thanksgiving and Christmas, and it was something I looked forward to every year. After a few simple tweaks, we were able to veganize the pecan pie tarts recipe and carry on the tradition.
Ingredients You’ll Need
- Ground flaxseed: The original recipe my mom made growing up called for eggs. We swapped them for ground flaxseed mixed with water to make flax eggs. One of our favorite quick and healthy vegan egg substitutes!
- Brown sugar: Brown sugar is a must when making a pecan pie filling. The molasses flavor makes the filling rich and caramel-like. We used dark brown sugar, but light brown sugar will also work in a pinch!
- Vegan butter: This vegan tarts recipe uses vegan butter in both the filling and the pastry dough. We used Earth balance – they are a vegan brand that sells sticks of vegan butter that make it easy to cut and measure. Any vegan butter will work, but avoid using whipped buttery spreads.
- Vanilla extract: Optional, but enhances the caramel notes in the brown sugar and highlights the butteriness in the pastry.
- Pecans: You can buy whole, raw pecans, pecan halves or chopped pecans. Save your roasted pecans for recipes like Pecan Cranberry Shortbread Cookies or Vegan Holiday Bark!
- Vegan cream cheese: In our pastry crust, we used the brand Kite Hill. Another brand of vegan cream cheese like Tofutti or Trader Joe’s will likely work, too.
- Flour: We developed this recipe using all-purpose flour and cannot advise on a gluten-free version. If you’re looking for vegan and gluten-free desserts, we have several to choose from in our collection of vegan desserts!
How to Make Vegan Pecan Pie Tarts
- Make the flax eggs. In a medium-sized bowl, whisk together the ground flaxseed and water. Set aside for 10 minutes to thicken.
- Prepare the pastry. Place the vegan butter and vegan cream cheese in a large mixing bowl. Then, using a hand mixer or whisk, cream together until uniform. Add in the flour and mix together to form the pastry dough.
- Make the pecan tart filling. In the bowl with the flax eggs, add the brown sugar, melted vegan butter, salt, vanilla extract, and chopped pecans. Mix until uniform, then place in the refrigerator to chill.
- Prepare your mini cupcake pans. Lightly grease 1-2 mini cupcake pans (this recipe makes enough for 24 mini pecan pie tarts. If you only have 1 pan, just bake these in 2 batches.
- Fill the mini muffin holes with the pie crust. Cut the vegan pastry dough into 24 even-sized pieces, then roll each piece into a ball. Place each ball into one of the muffin holes in the pan. Using your fingers, press the ball down in the center, pushing the dough up the sides of the pan to create a “cup” for the filling. Continue until you have placed all the dough into the pans.
- Fill the pastry cups with pecan pie filling. Evenly distribute the filling into the pastry “cups”. We recommend starting with 1 teaspoon of filling in each cup, then evenly distributing the remaining from there. Don’t fill the cups more than ⅔ of the way up to prevent the filling from overflowing while baking.
- Bake! Place the pans into the oven for 35-40 minutes or until the pastry becomes light golden brown. Remove the vegan tarts from the oven and cool completely before serving.
- Serve. We served our vegan pecan pie tarts with an additional pecan on top, but a small dollop of coconut whipped cream would also be delicious!
Yes! These vegan pecan pie tartlets can be frozen for up to 3 months. To freeze, allow them to cool completely at room temperature before transferring them to a freezer-safe bag or container. Then, when ready to eat, thaw the tartlets in the refrigerator, then bring them to room temperature before serving.
We used vegan butter instead of dairy butter and vegan cream cheese instead of dairy cream cheese, making these pecan pie tarts 100% dairy-free and vegan!
Like making cheesecake, the filling in these mini vegan pecan pie tarts will continue to thicken and set as the tarts cool. This is why it is important to allow the tarts to cool completely to room temperature before serving.
Although the flavor profiles of maple syrup and brown sugar are similar, we would not recommend substituting maple syrup or other liquid sweeteners in place of brown sugar in this recipe. This would make the pecan pie filling too runny and prevent it from properly setting.
These vegan pecan tassies will store best at room temperature for up to 10 days or in the freezer for up to 3 months.
Enjoy leftovers at room temperature!
More Holiday Dessert Recipes You May Enjoy:
- Vegan Pumpkin Pie
- Vegan Apple Cobbler
- Cinnamon Roll Cookies
- Vegan Gingerbread Loaf Cake
- Chocolate Pumpkin Mousse Tart
- Vegan Eggnog Snickerdoodles
Nutrition facts label provided by Nutri Fox.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!