Description
Pecan Tassies are delightful mini pecan tarts featuring a buttery cream cheese crust filled with a sweet, nutty pecan filling. These bite-sized treats are perfect for holiday gatherings, parties, or anytime you crave a rich, nutty dessert with a tender, flaky crust.
Ingredients
Scale
Crust
- 7 tablespoons unsalted butter, room temperature (divided)
- 4 oz. cream cheese, room temperature
- 1 ¼ cups all-purpose flour
Filling
- ¾ cup packed brown sugar
- 1 large egg
- 1 tablespoon melted butter
- 2 teaspoons vanilla extract
- â…› teaspoon salt
- ¾ cup chopped pecans (divided: 3 tablespoons reserved for topping)
Instructions
- Prepare the dough: In a medium bowl, mix together 7 tablespoons of unsalted butter and cream cheese until smooth and creamy. Gradually add the flour and mix until a soft dough forms. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to firm up.
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Lightly grease a mini muffin pan to prevent sticking.
- Shape the crust: Divide the chilled dough into 24 equal pieces, each slightly less than a tablespoon. Roll each piece into a ball and place into the muffin tin cups. Press the dough evenly across the bottom and up the sides of each cup to form a small crust shell.
- Make the filling: In a separate medium bowl, whisk together the brown sugar, egg, 1 tablespoon of melted butter, vanilla extract, and salt until fully combined and smooth.
- Add pecans: Reserve 3 tablespoons of chopped pecans for topping. Stir the remaining chopped pecans into the brown sugar mixture.
- Fill the cups: Spoon about 1 teaspoon of the pecan filling into each crust-lined muffin cup. Sprinkle the reserved chopped pecans on top of each filled cup for a nice finish.
- Bake: Place the muffin tin in the preheated oven and bake for 20-22 minutes, or until the crust is golden brown and the filling is set.
- Cool and serve: Allow the tassies to cool in the pan on a cooling rack for 10 minutes. Then remove them from the pan and let them cool completely on the rack before serving.
Notes
- Ensure butter and cream cheese are at room temperature for a smooth dough.
- Press the dough gently but firmly to avoid thin, fragile crusts.
- Mini muffin pans work best for uniform, bite-sized tassies.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute the flour with a gluten-free all-purpose blend.
