Pecan Tassies Recipe -
Pecan Tassies Recipe
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Pecan Tassies

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"Baked in mini muffin pans, these elegant tarts resemble tiny pecan pies. Serve them at the holidays or for any special occasion."

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Original recipe makes 24 tarts Change Servings

    2 hrs 15 mins


  1. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Cover and refrigerate at least 1 hour or until chilled.
  2. Preheat oven to 350 degrees F. Divide dough into 24 balls. Place one ball in each of 24 miniature muffin pan cups; press onto bottoms and up sides of cups to form shells. Set aside. Beat egg lightly in small bowl. Add sugar and vanilla; mix well. Stir in pecans. Spoon evenly into pastry shells, filling each shell three-fourths full.
  3. Bake 25 min. or until lightly browned. Let stand 5 min. in pans; remove to wire racks. Cool completely. Drizzle with melted chocolate. Let stand until set.
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  • Variation
  • For a quick garnish, dust cooled tarts with powdered sugar instead of drizzling with the melted chocolate.
  • How to Soften Cream Cheese
  • Place measured amount of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or until slightly softened.

Reviews More Reviews

Nov 06, 2009

I tried this and the other recipe on the site for Pecan Tassies and this one by FAR blew me away. The crust alone absolutely makes it - light, fluffy and delicious. I'm using it for other recipes, too. One thing I changed was that, instead of all nuts and sugar for the filling I used a can of pecan pie filling, 1/4 C. brown sugar and a tsp of maple syrup along with maybe an 1/8 of a cup chopped pecans. BUT I topped each one with a pecan half before baking, then drizzled with white chocolate. OMG, I had to make a second batch because I (literally) ate nearly the entire first batch. One word of caution, though - make sure you use a muffin TIN and not just the cups. The cups just don't hold up - the end up oblong and some even spilled. Also I chill the dough overnight and roll it out between parchment paper and use a cookie cutter for a more uniform crust and better overall look, not to mention saving yourself from getting slimey hands.

Dec 11, 2009

Excellent ! I did substitute the semi-sweet chocolate topping with a 1/4 cup cappuccino coffee drink mix and 3/4 cup confectioners sugar mixed with 2 tablespoons water and a single whole pecan

Jan 08, 2010

Well, these tasted great, but were not the most beautiful cookie. I have been making a similar recipe for years. I added about 1/4 cup of powdered sugar to the crust recipe, I think this helped to add a little bit of sweetness which I think the crust usually lacks. For some reason my filling appeared a little dried out. Definitely not as pretty as the picture

Jan 04, 2010

Delicious! I added some cinnamon/nutmeg to the nut mix and substituted pecans with almonds & walnuts (didn't have any pecans on hand) and it worked great! I am not a fan of cream cheese but you can not taste it at all in this recipe.

Dec 15, 2009

These are so, so yummy and look very nice on a plate combined with other cookies/desserts. They are great with or without the chocolate!


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