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Pecan tarts.
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Classic Pecan Tassies

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 20 minutes
Cook Time 25 minutes
chill time 15 minutes
Total Time 1 hour
Servings 48
Calories 88kcal

Ingredients

Pecan Tassie Crust

Pecan Tassie Filling

Instructions

Pecan Tassie Dough

  • In a mixing bowl, add the softened butter and the softened cream cheese and mix with an electric mixer on medium speed. You can use a handheld mixer or a kitchen aide mixer.
  • Add in the flour and mix on medium speed until just combined. Turn the dough onto a piece of plastic wrap and wrap tightly and chill in the refrigerator for 15 minutes.

Pecan Tassie FIlling

  • In a medium-sized bowl, add the eggs and lightly whisk.
  • Mix in the brown sugar, melted butter, salt, and vanilla.

Making the Pecan Tassies

  • Divide the dough into 48 balls and place the balls in the mini muffin tins.
  • Using the tart dough tamper, press the tamper into each dough ball to create the crust. Press just enough for the dough to come up to the edge of the tart pan. You will have to occasionally, dip the dough tamper into flour to keep from sticking.
  • If you are using pecan halves make sure to chop them into small pieces using a food chopper or you can chop the pecans with a knife.
  • Sprinkle each tart dough shell with chopped pecans, just enough to fill the bottom of the shell.
  • Spoon or pour in the filling into the tart dough to ⅔ full, then top with more pecans.
  • Bake at 350 degrees for 25-30 minutes. When the tassies are done, let sit for 5 minutes then run a knife around the edges of the tart pan to release the tarts.
  • Store the tarts in a sealed container for several days.
  • Once the tassies are baked and cooled they can be frozen. Place the tassies in a sealed plastic container and freeze for several months. Let thaw before eating.

Notes

Make sure to fill the tassie dough cup ⅔ full. The filling does puff up as it bakes. 
To remove the tarts from the pan you may need to run a knife around the edges of the tassies to loosen them from the pan if any of the filling has baked up over the sides of the pan.
Extra filling
Most of the time I do have left over filling which can be used in other recipes(see my notes in the "Tart Questions" above. Many times I will make a double batch of the dough to use all the filling. 
 
If you prefer a larger dessert try making this Bourbon Pecan Pie that has all the flavor of these mini tarts.
 

Nutrition

Serving: 1 | Calories: 88kcal | Carbohydrates: 8.6g | Fat: 5.6g | Cholesterol: 21mg | Sodium: 42mg