These Pecan Tassies are like pecan pie turned into a bite-sized cookie. They have a tender and flakey cream cheese crust, and a rich buttery pecan filling. They’re bite sized and always a hit for cookie trays, or any time of year!
These little treats have been popular for generations, and once you try them you will see why! They’re perfectly sweet, with a caramelly nutty center, and the best flakey crust. They’re the perfect little bite when you want something sweet after dinner, for a holiday party, or a cookie exchange party! You’ll love these for Christmas, Thanksgiving, or any time of year!
The crust is rich, buttery, and tender, and also super easy to make! The filling has the best balance of brown sugar, butter, and vanilla, and of course crunchy pecans! These bake up in a mini muffin pan, so they’re super easy to serve as single serving treat (though you may want to eat 3 or 10).
If you’ve never made Pecan Tassies don’t be intimidated by the pastry crust. It’s a cream cheese dough that is so much easier to make and work with than a traditional pie crust.
Why You’ll Love These
- Like Mini Pecan Pies: All the flavor of pecan pie in a bite sized dessert!
- So Easy to Make: With just a few ingredients, most are pantry staples, you’ll make these up in no time! So much easier than a full pie crust, and even easier to serve too.
- Perfect for the Holidays: You will love these for Thanksgiving or Christmas. They’re such a classic, favorite addition to cookie trays and dessert tables.
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Pecan Tassies Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter: Adds a nice buttery flavor and flakiness to the crust, that makes it practically melt in your mouth.
- Cream Cheese: Created a rich and tender pastry, you’ll use half a block of cream cheese, not cream cheese spread.
- All Purpose Flour: Forms the base of the soft pastry shell.
- Brown Sugar: You can use light or dark brown sugar, they make the best caramel like sweetness for the pecan filling.
- Egg: Helps bind everything together for the filling, and makes a custard like texture.
- Vanilla Extract: Adds a nice flavor to all baked goods, use pure vanilla extract.
- Pecans: Chopped up the pecans add such a nice crunch to the centers. You can also use walnuts!
How to make Pecan Tassies?
Step 1: Make the Crust. Beat together the butter and cream cheese until smooth and creamy. Mix in the flour until you have a soft dough. Scoop the dough into small balls and place one into each spot of a mini muffin tin. Using your hands or a tart tamper press the dough to fill the cup completely up the sides. Place the pan in the freezer while you make the filling.
Step 2: Make the Pecan Filling. Stir together the butter, brown sugar, egg, pecans, and vanilla just until combined.
Step 3: Fill the Shells. Add a little less than 1 Tablespoon to each cup, filling lower than the crust. Do not fill to the top or the tarts will overflow. Some of them may still may bake over, but I promise they’ll still taste good even if they’re a little messy.
Step 4: Bake. Bake the tassies between 20 to 25 minutes until the crust edges are golden and the filling is a little crispy on top. Let them cool in the pan for 5 to 10 minutes in the pan, then use a knife around the edges to loosen and transfer them to a cooling rack. Serve topped with powdered sugar, or a dollop of whipped cream if desired.
Tips and Tricks
- Don’t Overmix the Filling: The filling is a simple custard (thanks to the egg), so if you over beat it it can cause the filling to over rise, and then possible later fall. But also to over rise and spill out the shells. Just stir until everything is mixed, then stop.
- Don’t Overfill the Cups: The filling will puff up while baking, and you’re more likely to end up with messy shells if your filling is too high. There will likely be a little extra filling. You can discard it, or bake it in a ramekin coated with nonstick spray until the center is set.
- Use a Tart Shaper: You can press the dough with your fingers, as its very soft and easy to work with. But a tart tamper to save yourself time, and make them more even.
Storage Instructions
The pecan tassies can be stored in an airtight container at room temperature for up to 3 days. Or they can be stored in the fridge for up to 1 week. They can also be frozen for up to 2 months. This makes them a great make ahead option! Just thaw them in the fridge overnight, then enjoy!
These Pecan Tassies are an old fashioned favorite that stands the test of time. They’re easy to make for your craving, or for special occasions. You’ll want to serve them on your next dessert table, just don’t be surprised if they’re the first treat to dissappear.
More Bite Sized Treats
- Scotcheroo Meltaways
- Mini Christmas Sugar Cookies
- Lemon Ricotta Cookies
- Christmas Tree Brownie Bites
- Little Debbie Christmas Tree Cake Balls
- Santa Hat Cheesecake Bites
- Mini Pumpkin Pies // Like Mother Like Daughter
- Candy Bar Pretzel Bites // Like Mother Like Daughter
If you make these Pecan Tassies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Pecan Tassies
Ingredients
For the Crust:
- 1/2 cup Unsalted Butter (softened)
- 3 oz Cream Cheese (one half a block, softened)
- 1 1/4 cups All Purpose Flour
- 1 dash Salt
For the Pecan Filling:
- 14 TBS Brown Sugar (1 cup minus 2 Tablespoons)
- 3/4 cup Chopped Pecans
- 1 Egg
- 1 TBS Unsalted Butter
- 1 tsp Vanilla Extract
Instructions
For the Crust:
- Lightly spray a mini muffin pan with nonstick spray.
- Add the cream cheese and butter to a mixing bowl and mix together with a stand mixer, or hand mixer until creamy and smooth. 1/2 cup Unsalted Butter, 3 oz Cream Cheese
- Add in the flour and salt and mix until you have a soft dough. 1 1/4 cups All Purpose Flour, 1 dash Salt
- Scoop about 1 TBS of dough at a time (13-14g each) and roll them into a ball. Place them into the bottom of the prepared muffin pan.
- Press the dough in each spot with a tart tamper, or your fingers until the dough covers the whole pan and reaches slightly over the top. Repeat with additional dough.
- Place the pan in the freezer for about 10 minutes while you make your filling and preheat the oven.
For the Pecan Filling:
- Preheat the oven to 350 degrees Fahrenheit.
- Add the brown sugar, pecans, egg, butter, and vanilla to a medium bowl and stir together until just combined. 14 TBS Brown Sugar, 3/4 cup Chopped Pecans, 1 Egg, 1 TBS Unsalted Butter, 1 tsp Vanilla Extract
- Add a small spoonful of the filling into each tart shell to fill them about 3/4 of the way full.
- Bake for 20 to 25 minutes, or until the crust is golden brown and the tops are set.
- Let the tarts cool in the pan for about 10 minutes, then use a knife to loosen the edges of the tarts and transfer them each to a cooling rack.
- Let cool completely, then dust with powdered sugar if desired.
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