Decadent Pecan Tarts with Muscovado Cream Delight

Last Updated on February 12, 2026 by Aniela Recipes Team

There s an enchanting warmth that fills the kitchen when you bake Pecan Tarts with Muscovado Cream. The sweet, nutty scent of toasting pecans combines with the rich aroma of buttery pastry, creating an irresistible invitation to gather around the table. It was a blustery weekend; I wanted to treat myself and my friends to something special, far from the bland world of takeout.

As I sifted icing sugar and melted golden syrup, I was reminded that baking is not just about the finished product but the moments shared in the process. Each bite of these tarts is a delightful experience, where the crunchy pecan filling mingles with the velvety muscovado cream, making them a charming dessert that ll earn you plenty of compliments. Whether you re planning a cozy evening in or a festive gathering, these Pecan Tarts will elevate your culinary repertoire while keeping things beautifully simple. Come along, and let s whip up some magic together!

Why are Pecan Tarts with Muscovado Cream irresistible?

Decadent indulgence: These tarts combine rich pecans and sweet muscovado cream for a dessert that s truly special.

Simple preparation: With just a bit of patience, you can whip up a delightful treat that impresses without stress.

Perfect for gatherings: Whether it s a holiday feast or a cozy dinner, these tarts are sure to steal the spotlight.

Flavor explosion: The contrast of crunchy pecans and creamy ganache creates a burst of taste in every bite.

Versatile serving option: Enjoy them warm out of the oven or chilled, making them a year-round favorite.

A heartfelt experience: Baking is all about creating moments; these tarts are designed to be shared and cherished.

Pecan Tarts with Muscovado Cream Ingredients

It takes just a handful of carefully chosen ingredients to create these delightful Pecan Tarts with Muscovado Cream!

For the Pastry

• 130g unsalted butter keep it at room temperature for easy mixing into a delightful crust.
• 80g icing sugar sieved to ensure a smooth and sweet pastry.
• 50g eggs providing richness; use large eggs for best results.
• 240g strong flour this sturdiness helps support the tart s filling.
• 1/2 tsp salt enhances the sweetness and balances flavors.

For the Pecan Filling

• 90g pecans roughly chopped for that delicious crunch in every bite.
• 3 eggs these will give your filling its lovely custard-like texture.
• 40g caster sugar fine sugar that dissolves quickly for a smooth filling.
• 6g cornflour acts as a thickening agent for the filling s perfect consistency.
• 250g golden syrup adds depth and warmth with its rich sweetness.
• 50g unsalted butter melted for a luscious richness in the filling.
• a good pinch of flaky salt to elevate the flavors of the pecans and sweetness.

For the Muscovado Whipped Ganache

• 300ml double cream provides a luxurious, creamy base for the ganache.
• 100ml single cream cold, to lighten the texture of the whipped spirit.
• 30g dark muscovado sugar introduces a deeper, molasses-like flavor that beautifully complements the tarts.
• 70g good-quality white chocolate melted and whisked, giving a rich base for the ganache.
• pinch of flaky salt enhances the sweetness while delivering balance.

For Garnishing

• toasted pecans add a delightful crunch and visual appeal.
• gold leaf a touch of elegance to these decadent tarts!

How to Make Pecan Tarts with Muscovado Cream

1. Cream the Pastry: Start by combining the unsalted butter and icing sugar in a mixing bowl. Cream them together until they re light and fluffy. This step creates the perfect base for your tarts.

2. Mix in Eggs and Flour: Add the eggs to your creamy mixture, stirring gently. Gradually incorporate the strong flour and salt, mixing until just combined. It s important not to overwork the pastry to keep it tender.

3. Chill the Dough: Shape the pastry into a rough square, wrap it in clingfilm, and refrigerate overnight. This resting time helps the flavors develop and the dough to firm up, making it easier to roll out later.

4. Prepare the Ganache: In a saucepan over low heat, combine the double cream and dark muscovado sugar. Whisk them together until blended. Then, remove from heat and pour the warm mixture over the broken white chocolate. Allow it to sit for a few minutes before whisking until smooth.

5. Cool the Ganache: Add a pinch of salt and the cold single cream to your ganache, whisking until fully incorporated. If you like a smoother texture, blend it with a hand mixer. Cover the surface with clingfilm and refrigerate overnight.

6. Roll Out Pastry: Grease six 8cm tart rings and set them on a lined baking tray. Roll out the chilled pastry on a floured surface until it s about 2.5mm thick. Cut out discs larger than the tart rings and fit them into the prepared rings, trimming any excess.

7. Freeze Before Baking: Place the lined tart rings in the freezer for about 1 hour. This will prevent the pastry from shrinking while baking.

8. Preheat the Oven: Set your oven to 160 °C. Line each tart with a cupcake liner and fill with baking beans or rice to weigh them down. Bake for 15 minutes, rotate, and continue baking for an additional 10-15 minutes until golden brown.

9. Make the Filling: While the tarts cool, melt the golden syrup and butter in a saucepan over low heat. In a bowl, whisk together the caster sugar and eggs. Mix cornflour with a little egg mixture to prevent lumps, then add this back into the eggs, followed by the warm syrup. Whisk vigorously to combine, adding a pinch of flaky salt.

10. Fill and Bake Tarts: Divide the chopped pecans evenly among the baked tart shells. Pour the pecan filling over them until full. Bake for 15 minutes, rotate, and bake for another 10 minutes until puffy. Cool completely before removing the tart rings.

11. Finish with Ganache: Whisk your chilled muscovado whipped ganache to medium soft peaks. Using a palette knife, pipe the cream into whimsical shapes on top of each tart.

12. Garnish and Serve: Decorate with broken toasted pecans and a sprinkle of gold leaf for a stunning presentation.

Optional: Serve warm for a delightful dessert experience.
Exact quantities are listed in the recipe card below.

How to Store and Freeze Pecan Tarts with Muscovado Cream

Room Temperature: Keep the tarts at room temperature for up to 2 days, covered lightly to prevent them from drying out.

Fridge: Store in an airtight container in the fridge for up to 5 days to maintain freshness. The muscovado cream can firm up slightly when refrigerated, so serve at room temperature for the best texture.

Freezer: For longer storage, freeze the tarts without the ganache for up to 2 months. Wrap tightly in plastic wrap followed by foil to protect them from freezer burn.

Reheating: If you re enjoying them again, thaw overnight in the fridge, then warm slightly in a low oven (150 °C) for about 10 minutes before serving for that fresh-baked taste.

Make Ahead Options

These Pecan Tarts with Muscovado Cream are perfect for meal prep, allowing you to enjoy baking without the last-minute rush! You can make the pastry and muscovado whipped ganache up to 24 hours in advance; simply wrap the pastry tightly in clingfilm and refrigerate, while the ganache should be covered with clingfilm and chilled to maintain its luscious texture. You can also prepare the tart shells ahead by lining them and freezing for up to 3 days; this prevents any sogginess while keeping the shells perfectly crispy. When it s time to serve, just fill the pre-baked tart shells with the pecan filling and bake as directed for delightful tarts that taste just as fresh and indulgent as if they were made that day!

Pecan Tarts with Muscovado Cream Variations

Feel free to get creative with these delightful tarts; the possibilities are endless and pack a flavor punch!

• Nut-Free: Substitute chopped pecans with sunflower seeds or pumpkin seeds to enjoy a similar crunch without nuts.

• Chocolate Lovers: Add dark chocolate chips to the pecan filling for a rich and decadent surprise in every bite.

• Spicy Kick: Mix in a pinch of cayenne pepper or cinnamon to the pecan filling for a subtle, warming spice. Just a hint makes a big difference!

• Dairy-Free: Use coconut cream and dairy-free butter alternatives for the ganache, keeping it rich and creamy without any dairy.

• Sweetener Swap: Replace golden syrup with maple syrup for a different flavor profile that still maintains the sweetness.

• Fruit Addition: Fold in dried cranberries or cherries to the pecans before filling the tarts; this adds a touch of tartness that pairs beautifully with the sweetness.

• Cheesecake Twist: Add cream cheese to the muscovado whipped ganache for a tangy cream cheese topping that balances the sweetness beautifully.

• Coconut Flakes: Incorporate toasted coconut flakes into the filling for added texture and tropical flavor. A delightful surprise awaits!

What to Serve with Pecan Tarts with Muscovado Cream?

Picture the joy as you savor the delightful bites of your decadent tarts, yet there s more magic to create with perfect pairings that complement their rich flavors.

• Vanilla Ice Cream: Creamy, cool, and sweet this classic pairing adds a refreshing contrast to the nutty tarts, making each bite a perfect balance of temperatures.

• Caramel Sauce: Drizzle warm caramel over your tarts for an extra layer of indulgence. The sweet, buttery richness will elevate the entire dessert experience.

• Espresso: A shot of bold, aromatic espresso presents a stunning contrast to the sweet tarts and perfectly marries the flavors for a delightful end to a meal.

• Fresh Berries: The tartness of fresh raspberries or blueberries provides a bright, fruity contrast, cutting through the richness with a burst of freshness truly refreshing!

• Chai Tea: Spiced chai adds warmth and depth to the dessert time, enhancing the buttery notes of the tarts while inviting a cozy feeling all around.

• Dark Chocolate Shavings: Adding shaved dark chocolate on top brings an elegant touch while its subtle bitterness beautifully offsets the sweetness of the cream and pecans.

• Whipped Cream: An effortless dollop of lightly sweetened whipped cream enhances the tarts textures, creating a cloud-like sumptuousness that feels celebratory.

• Sparkling Wine: A glass of bubbly pairs well with these delicate tarts, as its effervescence lightens the rich dessert, making each mouthful feel like a special occasion.

• Lemon Sorbet: For a refreshing palate cleanser, lemon sorbet offers a beautiful tartness that contrasts with the sweetness of your tarts, leaving you feeling light and invigorated.

Expert Tips for Pecan Tarts

Chill the Dough: Take time to chill the pastry overnight as it develops flavor and ensures easy rolling, preventing tough tarts.

Avoid Overmixing: When combining the ingredients for the pastry, mix just until combined to keep the crust tender.

Double Check Baking Time: Keep an eye on your tarts near the end of baking; they should be golden and slightly puffed without overcooking.

Careful with Ganache: When melting the white chocolate, ensure the cream isn t boiling; it should be just simmering to prevent curdling.

Serving Temperature: Pecan Tarts with Muscovado Cream can be served warm or chilled, offering versatility for any occasion!

Garnish Creatively: Elevate your presentation by adding extra toasted pecans and gold leaf, transforming a delightful dessert into a showstopper.

Pecan Tarts with Muscovado Cream Recipe FAQs

What type of pecans should I use for the filling?
Absolutely! I recommend using fresh pecans, preferably raw for a slightly softer texture. Look for pecans that are firm and free of dark spots or moisture. If you can find lightly toasted pecans, they will add an extra depth of flavor to your tarts!

How do I store Pecan Tarts with Muscovado Cream?
To keep your tarts fresh, store them in an airtight container in the fridge for up to 5 days. The muscovado cream may become a bit firmer in the fridge, so I suggest bringing the tarts back to room temperature before serving to enjoy that luscious texture. If left at room temperature, they will stay good for about 2 days, but be sure to cover them lightly to prevent drying out.

Can I freeze these tarts?
Yes, you can! For longer-term storage, it s best to freeze the tarts before adding the muscovado cream. Wrap them tightly in plastic wrap, then in foil, and they should be good for up to 2 months. When you re ready to enjoy them, thaw them in the fridge overnight and then warm gently in a low oven (around 150 °C) for about 10 minutes to bring back that fresh-baked taste.

What if my pastry is too crumbly?
Very! If you find your pastry is crumbly and won t come together, it may need just a touch more moisture. You can add a teaspoon of cold water at a time as you mix until it holds together. Just be careful not to overwork the dough, as this can lead to tougher pastry!

Any dietary considerations for these tarts?
Absolutely! If you have nut allergies, these tarts may not be suitable due to the pecans. If you re looking for substitutions, consider using sunflower seeds for a nut-free alternative (though they will not offer the same flavor). Additionally, for a dairy-free option, you can use vegan butter and a dairy-free cream alternative for the ganache. Always ensure that all ingredients are suitable for the specific dietary needs you re considering.

How do I know when my tarts are done baking?
A great question! When done, the tarts should be golden brown and slightly puffed in the center. You can gently shake the pan; if the filling jiggles softly but evenly, they re ready. Keep a close eye as they bake, especially during the last few minutes, to avoid overcooking!