Pecan Tassies
Delicious bite-sized desserts featuring a cream-cheese crust filled with a gooey pecan mixture, perfect for holiday gatherings or coffee breaks.
Ingredients
For the crust
- 3 oz cream cheese (softened) room temperature makes mixing easier
- 1/2 cup unsalted butter (softened)
- 1 cup all-purpose flour can substitute half with cake flour for a more tender crust
For the filling
- 1 cup chopped pecans lightly toasted for more flavor
- 1 cup packed brown sugar (light or dark)
- 2 large eggs room temperature recommended
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or use nonstick spray.
- In a mixing bowl, beat the softened cream cheese and butter until smooth.
- Add the flour and mix until a soft dough forms. It should be pliable and not sticky.
- Press about a teaspoon of dough into each mini muffin cup, forming a thin cup with slightly raised edges.
- Chill the tin in the fridge for 5–10 minutes if the dough gets too soft.
Making the Filling
- In a separate bowl, whisk together the chopped pecans, brown sugar, eggs, vanilla, and salt until combined.
Baking
- Spoon the pecan filling into each prepared crust, filling nearly to the top but leaving a little room for bubbling.
- Bake for 20–25 minutes, or until the filling is set and the tops are golden brown.
- Let the tartlets cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Serve warm or at room temperature. Store in an airtight container at room temperature for up to 48 hours or refrigerate for up to 5–7 days. Freeze cooled tassies in a single layer for up to 3 months.