Description
Pecan Tassies are delightful mini pecan tarts featuring a rich, buttery cream cheese pastry crust filled with a sweet, gooey pecan filling. Perfect for parties and gatherings, these bite-sized treats combine a tender crust with a classic pecan pie flavor in convenient mini portions.
Ingredients
Pastry
- 8 oz cream cheese
- 24 tbsp (3 sticks) unsalted butter, sliced thin
- 2 ⅔ cups all-purpose flour
- 1 egg yolk
Filling
- 4 large eggs, slightly beaten
- 2 ¼ cups light brown sugar
- 4 tbsp unsalted butter, melted
- 4 tsp vanilla extract
- 2 ¾ cups pecans, chopped
Instructions
- Prepare the pastry: Place the cream cheese and thinly sliced butter into a mixer. Cream them together at high speed until the mixture is smooth. Add the egg yolk and mix until incorporated. Gradually add the all-purpose flour and beat until the dough forms a sticky pastry.
- Make the filling: In a separate bowl, lightly beat the four eggs. Add the light brown sugar, melted butter, vanilla extract, and chopped pecans. Stir the mixture until fully combined.
- Assemble the tassies: Preheat the oven to 350°F (175°C). Using about 1 rounded teaspoon of the pastry dough, press the dough into a mini tart pan, using floured fingers to avoid sticking. Repair any accidental holes with excess dough. Fill each tart shell with about 1 teaspoon of the pecan filling.
- Bake: Place the tart pan in the preheated oven and bake for 20 to 25 minutes or until the tassies turn a golden brown and the filling is set.
- Cool and serve: Remove the tassies from the oven and allow them to cool in the pan for several minutes before transferring to a wire rack to cool completely. Serve as delightful bite-sized treats perfect for any occasion.
Notes
- The dough is sticky, so dipping your fingers in flour helps to prevent sticking when pressing into the tart pan.
- If the dough tears while forming the crusts, use excess dough pieces to patch any holes.
- You can use a mini muffin or mini tart pan to shape the tassies.
- For best flavor, use fresh pecans and high-quality vanilla extract.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
