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We all know that wonderful moment when the Christmas lights are on, amazing smells waft through the house, the kitchen is extra warm, and cookies, candies, and holiday specialties cool on kitchen racks await watering mouths. Having just baked my way through the weekend, I cannot wait to share some of my tantalizingly sweet recipes with you!
Every family seems to have special treats that must be made each year. Without these specialties, it just wouldn’t be Christmas! For me, one of the specialties is pecan tassies. These delectable morsels are miniature pecan pies with a perfect, flaky crust. As a bonus, they are bite-sized, so you don’t have to feel guilty eating a couple! Easy to prepare, these pecan tassies take a little extra time to assemble but always catch everyone’s sweet tooth.
While this recipe makes quite a few tassies, when guests start on these amazing treats, they can’t seem to stop!
Pecan tassies are such a fun, special, and unique treat to add to your plate of homemade candies. Give them as gifts or have ready as an after-dinner treat for guests! Happy baking!
More Christmas Cookies
- Great Grandma’s gingerbread cookies
- Chocolate thin mint Christmas cookies
- Peanut butter cup cookies
- Date and nut pinwheel cookies
- Chocolate mint cookies
Have I Convinced You to Make This Recipe?
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Pecan Tassies
Ingredients
For the pastry
- 8 oz cream cheese
- 24 tbsp (3 sticks) unsalted butter
- 2 ⅔ cups all-purpose flour
- 1 egg yolk
For the filling
- 4 large eggs
- 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 in a mixer. Slice the butter into thin slices and add to the mixer. Cream the cream cheese and butter at high speed until smooth. Add the egg yolk and mix together. Add the flour slowly. Beat until combined into a pastry dough. The dough will be sticky.8 oz cream cheese, 24 tbsp (3 sticks) unsalted butter, 1 egg yolk, 2 ⅔ cups all-purpose flour
- Make the filling: Start with four eggs, slightly beaten. Add the brown sugar to the eggs. Add the melted butter, vanilla extract, and chopped pecans. Mix until combined.4 large eggs, 2 ¼ cups light brown sugar, 4 tbsp unsalted butter, 4 tsp vanilla extract, 2 ¾ cups pecans
- Assemble: Use 1 rounded tsp of dough for each mini tart. Dip fingers in flour and press dough into the tart pan. If a hole is accidentally made, add excess dough to repair. Place 1 tsp of filling in each tart. Bake for 20-25 minutes at 350°F until golden brown.
Video
Notes
- Bite-sized tart pans are needed for this recipe. I find these pans to be useful year-round for mini muffins or bite-sized cupcakes. My favorite variety is from Williams-Sonoma.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I know I’m jumping ahead but, could you show us spring decor ideas?
I made these last Christmas and it’s was a hit. We’re making them again this year.
Everyone went nuts over these. Hoping they will freeze. Keep doing what you are doing kaleb your a breath of fresh air!
love your teaching of cooking and living in your world.
How long do these keep? If I would make them on a Monday would they keep till Friday
Can the pecan tassies be made ahead of time and freeze them?
Wow, are these good! They were a big hit for Thanksgiving. I overfilled the tarts thinking more is better, wrong! It was very difficult to get the out. But I did finally do it your way and had sone decent looking tassies.
I’m not sure if you mentioned it in the recipe, but I found letting the tart pan cool completely before removing the minis was very helpful.
Hi Kaleb,
Thank you for doing what you do and for taking my inquiry.
I am baking and freezing ahead for my daughter-in-law’s December ’22 graduation celebration. I have a 100 count package of 3″ foil pie pans and hope to use.
Would it be possible to use these versus the Sonoma bite sized pie pans? My plan is: Press 4″ pie circles into these tins, then adjust filling amount to suit 3″ tart tins. Pecan pie filling can be persnickety and I don’t want it to burn, turn hard or be runny. Any suggestions as to a cook time or recipe modifications?
Thank you for any suggestions you might lend.☮💟🙌 Nanny B
I made this recipe the other day . It tasted amazing . Will definitely be making it again . I love your videos so much I’ve learned multiple recipes from your channel . Christmas desserts are going to be a big hit this year .
My family loved them. They were so easy to make. I’m going to try using mincemeat instead of the pecan pie filling next time.