Pecan Tassies
24 tarts
Easy and delicious Pecan Tassies are a rich and nutty Southern Dessert made with a flaky cream cheese crust and the best sweet pecan filling.
Equipment
Ingredients
Crust:
- 4 ounces cream cheese softened
- ½ cup unsalted butter softened to room temperature
- 1 ¼ cups all purpose flour
Filling:
- ⅔ cups brown sugar
- 1 large egg room temperature
- 2 tablespoons unsalted butter melted
- 1 tablespoon light corn syrup optional (if you leave it out the filling will be a little firmer)
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅓ cup chopped pecan pieces
Instructions
- Prepare the crust by creaming together the cream cheese and butter until light and fluffy, add the flour and mix well.
- Flatten the dough into a disc and wrap with plastic wrap then chill in the fridge for at least 1 hour.
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven.
- Divide the dough into 24 equal portions (about a tablespoon each) then place into a mini muffin tin and press down into the center and up the sides to create a mini tart shell. Chill in the fridge while you prepare the filling.
- In a medium bowl, whisk together the brown sugar, egg, melted butter, light corn syrup, vanilla, salt and cinnamon until smooth. Stir in the chopped pecans until evenly distributed.
- Fill the crust about halfway with the filling, being careful to not overfill.
- Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the filling is bubbling
- Allow to cool completely before removing from the pan
Notes
- Let your ingredients come to room temperature. In order to get a creamy, smooth crust mixture, the cream cheese and butter must be very soft.
- Finely chop the nuts: Since these pecan tassies are small, we want the nuts to be chopped fairly small as well.
- Don't overfill the tassies: They'll still taste wonderful if they're filled too much, but the filling will overflow and stick to the pan, so they'll be difficult to remove. Try to only fill the dough a bit more than halfway.
- Corn syrup is optional: This ingredient makes the filling extra soft and gooey. If you skip it, the filling will be firmer.
- I'm using a non-stick mini muffin tin for these, but if your pan isn't non-stick, you will want to grease the cavities with oil or shortening.
- Store: Keep in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
Nutrition
Serving: 1cookie | Calories: 122kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 69mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 223IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 0.4mg