Pecan Tassies Recipe
Prep Time
40 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
My Pecan Tassies recipe makes buttery cream cheese pastry filled with rich pecan filling—easy, bite-sized holiday treats everyone will love!
Servings: 24 cookies
Ingredients
Tart Shells
- ½ cup (4 oz/115 g) butter , softened
- 6 tablespoons (3 oz/85 g) brick-style cream cheese , at room temperature
- ⅛ teaspoon salt
- 1 cup (5 oz/142 g) all-purpose flour
Pecan Filling
- 2 large egg yolks , at room temperature
- 1 cup (6 oz/170 g) dark brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons (1 oz/28 g) butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup (2 ½ oz/71 g) pecans , toasted and finely chopped
Instructions
To Make the Tart Shells
-
Preheat the oven to 350°F (180°C) and lightly butter a 24-cup mini muffin tin. Set aside.
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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.
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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.
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Press each ball into the bottom and up the sides of the muffin cups and place in the freezer to chill.
To Make the Pecan Filling
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In a medium bowl, whisk the egg yolks, brown sugar, maple syrup, butter, vanilla extract and salt until smooth, then fold in the pecans.
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Divide the filling among the tart shells and then bake for 20-25 minutes, until puffed and set.
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Let cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
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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.