Pecan Tassies
Pecan Tassies are like pecan pie, but more adorable! Flaky cream cheese crust and rich brown sugar centers filled with buttery pecans and a touch of coffee liqueur.
Equipment
- Mini muffin tins
Ingredients
TART SHELLS:
- 1 1/3 cups butter, softened
- 8 oz. cream cheese, softened
- 2 2/3 cups all-purpose flour
FILLING:
- 2 cups packed brown sugar
- 3 tablespoons melted butter
- 1 tablespoon Kahlua, or other coffee liqueur
- 1 teaspoon vanilla
- ½ teaspoon salt
- 3 eggs
- 1 cup finely chopped pecans
- Whole pecans, for garnish
Instructions
Shells:
- In a mixer, beat butter and cream cheese until fluffy. Mix in flour until smooth dough forms.
- Wrap in plastic and chill for at least 2 hours.
- Form dough into 1-inch balls. Press balls into bottoms and up sides of greased miniature muffin tins.
Filling and Assembly:
- Mix brown sugar, butter, Kahlua, vanilla and salt in a medium bowl. Add eggs and whisk until smooth.
- Spoon about 1 teaspoon chopped pecans into each tart shell.
- Pour 1 teaspoon brown sugar mixture over pecans. Top with one whole pecan.
- Bake at 325° for about 20 minutes until crust is light brown and filling is set. Cool slightly and remove from tins.
- Makes 5-6 dozen Tassies, depending on size of tins.