Classic Pecan Tassies
Pecan Tassies are just a smaller version of a pecan pie but bite-sized. Make these tassies in mini muffin tins for a quick and easy dessert. These tarts have a buttery flaky cream cheese crust and a luscious pecan filling that everyone will love.
Pecan Tassie Dough
In a mixing bowl, add the softened butter and the softened cream cheese and beat together on medium speed. You can also do this using a wooden spoon.
Add in the flour and mix 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 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 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
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.
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.
Make sure to fill the tassie dough cup ⅔ full. The filling does puff up as it bakes.
To remove from the pan you may need to run a knife around the edges of the tassies to loosen them from the pan.
Serving: 1 | Calories: 88kcal | Carbohydrates: 8.6g | Fat: 5.6g | Cholesterol: 21mg | Sodium: 42mg