These tarts are very good for parties and special occasions. Pecan Tassies are mini pecan pie cookies with flakey crusts and a sweet creamy filling, they’re incredibly EASY to make and you can make multiple batches in a mini muffin pan!
Servings For : 4 – 6 People Prep Time : 1 Hour
For the dough:-
I stick butter
8 oz cream cheese
1 cup flour
For the Filling:-
3/4 of a cup brown sugar (About 12 tablespoons)
1 tablespoons butter
1 cup pecan
nutmeg 1 teaspoon
vanilla 1 tablespoons
How to make pecan tassies ?
With an electric mixer, beat the 1 stick of butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Preheat the oven to 325 degrees F. I’m going to use a 24-cup mini-muffin pan.
Chop your pecan to a small pieces.
In a large mixing bowl, whisk together the 3/4 cup brown sugar, egg, vanilla and salt until smooth. Place it in the fridge for about 20 minutes.
Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, add the chopped pecan on top of the dough.
Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each.
Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.
- You may want to sprinkle the tarts with additional powdered sugar before serving.
- To store the tarts, cool completely, then place them in a tightly covered container. For longer storage, freeze up to one month.
- You can make this dough a week ahead.