Pecan Tassies
Everyone loves a good piece of pecan pie, but sometimes it can just be too much. That's why these pecan tassies are the perfect bite-size serving!
Servings: 96 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
Serving: 1tassie | Calories: 96kcal