Southern Pecan Tassies

The ultimate bite-sized treat, blending the best of a classic pecan pie with the convenience of a cookie. These miniature delicacies are perfect for satisfying a sweet craving without committing to a full dessert slice

Makes about 2 dozen tassies

Course Dessert/Snack

Cuisine Southern

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 127kcal

Author Imma

Ingredients

Pie Crust Dough

½ cup (115g) unsalted butter, softened
3 ounces (85g) cream cheese, softened
1 cup (120g) all-purpose flour
⅛ teaspoon (1g) salt (optional)

The Pecan Filling

2 large eggs
¾ cup (160g) light brown sugar, packed
2 tablespoons (28g) unsalted butter, melted
1 teaspoon (5ml) vanilla extract
¼ teaspoon (1-2g) salt
1 cup (110g) chopped pecans (optionally lightly toast them)

Instructions

Preheat your oven to 350°F (175°C).

The Tart Crust

In a medium mixing bowl, cream the softened butter and cream cheese until smooth and creamy.
Add the flour and salt, mixing until just combined. Please avoid overmixing.
Divide the dough into 24 equal pieces (about 1 tablespoon each) and roll into balls.
Press each dough ball into the bottom and up the sides of the mini muffin cup. The dough will rise slightly above the rim of the pan, forming a small tart shell.

The Pecan Filling

In a medium bowl, whisk the egg, brown sugar, melted butter, vanilla extract, and salt until smooth.
Stir in the chopped pecans. Optional step: Toast the chopped pecans lightly for 2-3 minutes over low-medium heat in a skillet. Let them cool before stirring them into the egg mixture.
Spoon about a teaspoon of the filling mixture into each prepared tart shell. Avoid overfilling them, or they'll be harder to remove.
Bake the tassies in a 350°F (175°C) oven for 20–25 minutes or until the filling sets and the crust edges are lightly golden.
Allow your tassies to cool in the pan for about 10 minutes. Gently remove them and place them on a wire rack to cool completely.

Notes

Bring the cream cheese and butter to room temperature. Softening them first gives you a tenderer and flakier crust.
If your tart dough is too soft to handle, chill it in the refrigerator for 20 minutes before shaping.
Please don't overfill. Overfilling can cause the filling to bubble over, making removal from the tin difficult.
Use a non-stick muffin tin or grease your tin well to avoid sticking. Alternatively, silicone muffin pans make removal easy.
Allow tassies to cool and firm up in the pan slightly before removing them to avoid breaking the delicate crusts.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition