Pecan tassies are bite-size mini pecan tarts, with a cream cheese pastry shell and a sweet center filled with crunchy pecans.
What’s in a Pecan Tassie? A whole lot of deliciousness, that’s what’s in a Pecan Tassie. I love Pecan Pie; however, it is so sweet that I can’t eat a whole piece of the pie. These little mini pecan tarts are a bite of pecan pie. That’s right, one bite, and the tart is gone. No feeling guilty because you didn’t finish your piece. No sugar crash because you ate the whole piece. Awww – go ahead and have a second piece. It is still fewer calories than a tiny piece of Pecan Pie.
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Do I Need Any Special Equipment To Make These Pecan Tassies?
The short answer is no. However, they take less time and are more manageable with a couple of items.
Mini Muffin Pan: You can make the Tassies in a regular muffin pan. Made in the mini muffin pan they are perfect for; one bite per tart! Click Here for where to get the pan or go to Shop My Kitchen page, where you will find it in the Tools and Utensils section.
If you use a regular muffin tin, double the amount of filling and dough used in each tart.
Mini Tart Shaper Tool: This is an excellent tool that fits perfectly into the mini tart molds. Pampered Chef makes the shaper. Click Here for the shaper tool. If you don’t have the shaper, the tart shells are easy to shape by hand. Simply press the dough onto the bottom and sides of each individual mold with your fingers. The shaper is also in Shop My Kitchen.
How Do I Make Pecan Tassies? There are two parts to making a pecan tassie: the crust or shell and the filling.
Let’s discuss the crust. The crust is mostly butter and cream cheese, giving it a soft and flaky texture. There are only three ingredients: butter, cream cheese, and flour. Mix them, chill, and the dough for the crust is ready to use. Lastly, press the dough into the mini muffin pan molds. No rolling, no worry about overworking the dough. Just roll a ball of dough, press, and fill. So easy!!!
Now it’s time to fill the Tassie. The filling is sugar, egg, and nuts. Don’t pulverize the nuts when you chop them. Just break them into smaller pieces and put half of them into the tarts. Mix up the filling ingredients and fill the tarts with the filling. Leave a little room for the rest of the nuts to go on top. I usually have some filling leftover. If you don’t want to waste this extra filling, add some pecans, and bake in a ramekin with the Pecan Tassies.
Don’t overbake the Tassies. The center should be set and the outside edges of the pastry firm. If you over-bake the Tassies, they will be dry and hollow inside instead of soft and slightly gooey.
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- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- mini muffin pan
- 1 tbsp. cookie scoop
- mini tart shaper
- 3 oz cream cheese
- 4 oz butter (1 stick)
- 1 cup flour 4.25 ounces all-purpose
- 1 egg
- ¾ cup brown sugar
- 1 tbsp melted butter
- 1 tsp vanilla
- salt pinch
- 1 cup pecans coarsely broken
- To adjust the portions, click on the number of serving, and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient.
- Preheat oven to 325° F.
- Let the cream cheese and butter soften at room temperature and then blend together.
- Mix in the flour to form a soft dough. Chill 1 hour
- Shape dough into 1 inch balls and place in an ungreased mini-muffin pan.
- Press the dough evenly against the bottom and sides of each mold.
- Beat together the egg, brown sugar, melted butter, vanilla, and salt until just smooth.
- Place half of the pecans in the pastry-lined mini-muffin molds.
- Add the egg mixture and top with the remaining pecans.
- Bake for 25 minutes or until filling is set. Cool before removing from pan.