Dessertsbiggerbolderbaking5.0
Pecan Tassies Recipe
My Pecan Tassies recipe makes buttery cream cheese pastry filled with rich pecan filling—easy, bite-sized holiday treats everyone will love!
👥 24 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 40 min🔥 Cook: 25 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
📝 Preparation Steps
1
To Make the Tart Shells
2
Preheat the oven to 350°F (180°C) and lightly butter a 24-cup mini muffin tin. Set aside.
3
In a medium bowl, whisk the butter, cream cheese and salt together until combined, then work in the flour until a soft dough is formed.
4
Using a bit of flour to avoid sticking, divide the dough into 24 equal portions (about 2 tablespoons/ ½ oz /17 g), and roll each portion into a ball.
5
Press each ball into the bottom and up the sides of the muffin cups and place in the freezer to chill.
6
To Make the Pecan Filling
7
In a medium bowl, whisk the egg yolks, brown sugar, maple syrup, butter, vanilla extract and salt until smooth, then fold in the pecans.
(3 oz/85 g) brick-style cream cheese (, at room temperature)6 tablespoons(5 oz/142 g) all-purpose flour1 cuplarge egg yolks (, at room temperature)2(6 oz/170 g) dark brown sugar1 cup(1 oz/28 g) butter, melted2 tablespoonsmaple syrup2 tablespoonsvanilla extract1 teaspoon
8
Divide the filling among the tart shells and then bake for ⏱️ 20-25 minutes, until puffed and set.
9
Let cool in the tin for about ⏱️ 10 minutes before transferring to a wire rack to cool completely.
10
Enjoy with some vanilla ice cream or a dollop of whipped cream! Store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 4 days.
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