Classic Pecan Tassies

Close-up of six mini pecan tassies stacked on a white surface, surrounded by whole pecans.

Pecan Tassies are just a smaller version of a pecan pie but bite-sized and have a buttery-flaky cream cheese crust with a luscious pecan fill. Make these tarts in mini muffin tins for a quick and easy dessert that are always a hit for the holidays and parties.

Course Dessert, Tart

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings pecan tassies

Calories 93kcal

Author Jere' Cassidy

Equipment

Ingredients

Tart Shells

½ cup butter softened
3 ounces cream cheese softened
1 cup all-purpose flour

Pecan Filling

2 tablespoons butter melted
1¼ cup brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup pecans finely chopped

Instructions

Preheat the oven to 350°F.
In the bowl to your stand mixer, beat the butter and cream cheese together on high until creamy, about 1 minute.
Add the flour and beat on medium speed until a soft dough begins to come together, about 3 minutes.
Divide the dough into 24 - 1 inch balls (½ oz each).
Press 1 ball into each cup in the muffin tin and use your fingers or a spoon to form the dough into a little cup. When doing the sides of your dough cup, it is best to go a little bit above the edge of the pan.
Once that is done, set aside while we’ll start on the filling. In a medium mixing bowl, stir together the melted butter, brown sugar, eggs, vanilla extract and pecans.
Add approximately 1 tablespoon of the filling into each cup, filling it level to the pan (slightly lower than the dough). Do not go past that mark.
Bake for 20-25 minutes. The crust will be golden and the filling will appear a little crispy on top. Cool in the pan for 6-7 minutes then move them to a cooling rack to cool completely.

Notes

The dough of the crust can be really sticky so I would suggest dusting your fingertips with flour before handling.
Do not overfill the dough with the filling. When baking the filling will bubble and rise before it falls. Overfilling the tart shell will cause the filling to leak around the sides of the cookie and it is a nightmare to get them out of the pan.

Nutrition