Pecan Tassies are like a mini pecan pie (however not as candy) made with a cream cheese tart shell. They’re buttery, frivolously candy, nutty and oh-so straightforward to pop proper in your mouth! These mini pies are actually nice for gifting in the course of the holidays. They freeze properly and journey nice. All you want is a mini-muffin tin and a mixer.
What’s a Tassie?
In response to the Washington Put up, tassie comes from a Scottish phrase which means little cup or glass. Subsequently, these mini pies are baked in little cups or a mini muffin tin.
Methods to make Pecan Tassies
Elements
For the tart shells:
½ cup unsalted butter room temperature (8 tablespoons)
3 ounces block cream cheese at room temperature
1 cup all-purpose flour sifted after measuring
⅛ teaspoon salt
For the filling:
2 tablespoons unsalted butter melted
¾ cup mild brown sugar packed
2 tablespoons mild corn syrup (like Karo)
2 massive eggs room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup chopped toasted pecans (4oz)
Instructions
To organize the tart shells:
Preheat oven to 350°F. Frivolously coat a mini muffin tin with vegetable cooking spray. Put aside.
Mix the butter and cream cheese in a mixing bowl. Utilizing an electrical mixer beat till mixed. Add the flour and salt and mix till a mushy dough types.
Working with scant 1 tablespoon of dough (about 13 to 14g) at a time, roll right into a ball then press evenly into the underside and up the perimeters of every muffin cup. Be certain the dough reaches the highest (or barely excessive) of the pan so you’ll be able to add a good quantity of filling.
As soon as crammed freeze the muffin tin whereas getting ready the filling. Chilling will assist the dough maintain its form when baked.
To organize the filling:
Stir collectively the melted butter, sugar and corn syrup till mixed. Add the eggs, vanilla and salt. Stir till blended. Fold within the chopped pecans.
Fill every tart shell to the highest with about one tablespoon of the filling taking care to not overfill. Bake for 20 to 25 minutes or till the tops are mild golden brown. Cool the cookies within the pan for five minutes then take away to a cooling rack.
Suggestions
Toast the pecans on a baking sheet lined with parchment paper at 350 levels F for six to eight minutes or till barely aromatic. Cool then chop nice.
When able to serve merely mud the tops of the tassies with powdered sugar. You may also add a dollop of frivolously sweetened whipped cream.
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