Vegan Pecan Tarts (8-Ingredients)

December 10, 2018


By: Jasmine Briones 

These vegan pecan tarts are to die for and are sure to impress your holiday guests! They require just 8 ingredients and are ready in less than an hour.

Pecan Tarts in a Stack

Today I am sharing a recipe from my childhood, pecan tarts! My mom used to make a nonvegan version of these every Thanksgiving and Christmas, and it was something I looked forward to every year. After I went vegan, I thought that I was going to have to give up one of my favorite desserts, but after a few simple tweaks, we were able to veganize the recipe!

Also, I have heard these being called “pecan tassies” but I am going to just stick with tarts because that is what my momma called them when I was growing up 🙂

Vegan Pecan Tart Ingredients | Butter, Sugar, Cream Cheese, Pecans, Marble

Pecans, vegan cream cheese, brown sugar, flour, vegan butter, vanilla, salt and flaxseed meal. That’s it! The ingredients for this recipe are super simple, and the process of making it is too!

Some of my best holiday memories are baking in the kitchen with my mom and I hope that these can make it to your list of holiday activities this year, too!

Vegan Pecan Tarts Tassies Overhead

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Pecan Tarts Tassies Macro

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Vegan Pecan Tarts Stacked

Vegan Pecan Tarts (8-Ingredients)

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 55 minutes
  • Yield: 24 pecan tarts


These vegan pecan tarts are to die for and are sure to impress your holiday guests! They require just 8 ingredients and are ready in less than an hour.



  • 1 tablespoons flaxseed meal
  • 2 tablespoons water
  • 3/4 cups packed brown sugar
  • 1 tablespoons melted vegan butter
  • 1/8 teaspoon salt
  • 1/4  teaspoon vanilla extract
  • 1/4 cup chopped pecans


  • 1/2 cup vegan butter (we used Earth Balance)
  • 3 oz. vegan cream cheese, softened (we used Kite Hill)
  • 1 cup all-purpose flour


  1. In a medium bowl, mix together the flaxseed meal and water. Set aside to thicken for 10 minutes.
  2. In the meantime, prepare the pastry. Using a hand mixer (or whisk), cream the vegan butter and vegan cream cheese in a large bowl until uniform. Add in the flour and mix well. Set into the refrigerator for 30 minutes.
  3. Add the remaining filling ingredients to the bowl with the “flax eggs” and mix until uniform to form the filling. Set into the refrigerator.
  4. Lightly grease 1-2 mini cupcake pans (enough for 24 pecan tarts) and preheat the oven to 350°F. If you are using 1 pan, just bake these in 2 batches
  5. Divide the dough into 24 and roll each 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 to create a “cup” for the filling. You want the dough to fill up the sides of the pan as evenly as you can. Continue until you have placed all of the dough into the pans.
  6. Evenly distribute the filling into the pastry “cups”. We started by putting 1 teaspoon of filling into each cup, and then evenly distribute the remaining filling from there. We recommend not filling the cups more than 2/3 of the way up to prevent the filling from overflowing while baking.
  7. Place the pan into the oven for 35-40 minutes, or until the pastry has become a light golden brown. Remove and cool completely before serving. It is important to cool as this will help the filling to solidify. We topped ours with pecans just to spruce them up a bit, but that is totally optional. Enjoy!


  • Store in an airtight container for 7-10 days.
  • The original recipe for this is from All Recipes. My mom used to make this exact recipe all of the time for me growing up, just not vegan, so I veganized it and it turned out amazing!
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert, Holiday
  • Method: Oven
  • Cuisine: Vegan

Keywords: Pecan, Tarts, Fall, Dessert, Holiday, Vegan

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!

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Recipe rating

  1. GIULIA says:


  2. Sue says:

    I made these today – some of them bubbled over a tiny bit – but they came out of the tart pan just fine. They taste great – the dough is just lovely Thank you will make again!! Forgot the half pecan on top – oh well!

  3. Marie says:

    I haven’t even baked them yet that I’m already looking forward to it!

    I did have a question: Have you done this recipe with gluten free flour instead of regular? Please let me know.

    Thanks ever so much for sharing this recipe 😀

  4. […] Cute and delicious — these mini pecan tarts from Sweet Simple Vegan will satisfy your sweet tooth and they’re super easy to whip up! Try the recipe here. […]

  5. Victoria says:

    I’m about to make these, but 1/2 cup of butter is 112g, not 56g. Which measurement is correct? Thanks!!

  6. Klara says:

    Jasmine, thank you for the recipe! It’s in the oven now :). I had to add more flour to the dough as it was too sticky with 76g of APF. Also, this recipe is for 24 pecan mini tarts (not 12), right?

  7. Lucy says:

    These were excellent! We made them gluten free with Bob Red Mill’s 1 to 1 GF flour. Had to almost double the flour to get the dough to the right consistency, but even with eyeballing it the dough turned out wonderful and very similar to regular pastry dough. Baked one batch in mini cupcake pans and they came out great, and another patch in full size muffin tins and the filling didn’t really bake, so definitely stick to the mini cupcake pans. Thanks for this amazing recipe!

  8. Asana says:

    Crust was delicious and super easy to make. Filling was easy to make and a bit chewier then non vegan peacan tarts but still very good!

  9. Rachel says:

    Made these with my grandma and agree with the other reviewer that they’re a bit chewier than non-vegan pecan tarts, but delicious just the same:) thank you for this!

  10. Maureen says:

    Delicious. Simple. Taste and texture improved from 4 stars to 5 stars As the days went on. Absolutely better on days 3,4,5. Will definitely make again. I am not vegan, but have vegan family members.

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