Pecan Tassie Recipe
Pecan tassies are so much easier to make than pecan pie because the cream cheese crust doesn't have to be rolled out. They'd be the perfect addition to your holiday dessert table or cookie boxes!
Ingredients
Crust
- ½ cup unsalted butter softened (113 grams; 1 stick)
- 3 ounces brick-style cream cheese softened (85 grams)
- 1 cup all-purpose flour measured correctly (125 grams)
- ⅛ teaspoon salt
Pecan Filling
- ¾ cup packed light or dark brown sugar (150 grams; I used light)
- 2 tablespoons unsalted butter melted (28 grams)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup finely chopped pecans (115 grams)
Instructions
- Preheat the oven to 325°F (163°C). Spray a 24 count mini muffin pan with nonstick cooking spray and set aside.
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter and cream cheese together for 30 seconds to 1 minute or until well combined. Add the flour and salt and mix until fully combined.½ cup unsalted butter, 3 ounces brick-style cream cheese, 1 cup all-purpose flour, ⅛ teaspoon salt
- Distribute the crust evenly between all 24 cavities of the prepared mini muffin pan, about 2 teaspoons (or 13 grams) per cavity. Gently press the dough into the bottom and all the way up around the sides of each cavity. You can use your fingers for this step, but a tart tamper will make it a little easier to form them!
- Transfer the mini muffin pan to the fridge so the crust can chill while you prepare the filling.
- To make the pecan filling: Whisk the brown sugar, melted butter, egg, and vanilla extract together until just combined, then fold in the chopped pecans.¾ cup packed light or dark brown sugar, 2 tablespoons unsalted butter, 1 large egg, 1 teaspoon pure vanilla extract, 1 cup finely chopped pecans
- Remove the muffin pan from the fridge and distribute the filling evenly between all 24 crusts (about 1 heaping teaspoon for each one).
- Bake for 20 to 25 minutes or until the tops are lightly golden brown.
- Remove from the oven and allow to cool slightly in the pan, about 5 minutes. Use a butter knife to gently slide around each one to remove them from the pan. Transfer to a wire rack to cool completely.
Video
Notes
Storage Instructions: Leftovers may be stored in an airtight container at room temperature for up to 5 days.
Freezing Instructions: These pecan tassies will freeze well for up to 3 months. Thaw to room temperature before serving.