Pecan Tassies

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!

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Course: Dessert

Cuisine: American

Keyword: Pecan Tassies

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 127kcal

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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