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Tea Time Tasties

Tea Time Tasties

"I make these for special parties and on the holidays. Everyone really enjoys them. They are one of my families favorites also."
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servings 347 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Blend softened cream cheese and 1/2 cup butter or margarine. Stir in 1 cup flour and mix well.
  3. Shape 2 dozen-1 inch balls. Place in tiny ungreased muffin pans and press onto the bottom and sides of tins.
  4. To Make Filling: Beat egg, sugar, 1 tablespoon butter, salt, vanilla and nuts until smooth. Fill pastry cups and bake until filling is set, about 25 minutes.

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Read all reviews 25
  1. 27 Ratings

Most helpful positive review

Simply awesome - these definitely taste just like miniature pies! They look adorable and once you pop one in your mouth you'll be hooked. These are so easy to make. I did cut back on the nuts a ...

Most helpful critical review

I followed the recipe as writen and it is tasteless.

Most helpful
Most positive
Least positive

Simply awesome - these definitely taste just like miniature pies! They look adorable and once you pop one in your mouth you'll be hooked. These are so easy to make. I did cut back on the nuts a ...

I made these for the Eid (celebration at the end of the Muslim fasting month of Ramadan) and they were very popular. I used 2 cups of chopped walnuts, and I still had some lot left over - I thi...

Thank you, Jane! My Aunt always makes these for holidays and special occaisions and has always been reluctant to share her recipe. When she has shared, the tassies are always suspiciously a ...

My family has been making these delectable tidbits for over 50 years. The only difference is that we use pecans instead of walnuts. I suppose you could use any nut. They freeze beautifully so...

Great, very simple but wonderful recipe. However, I agree with some of the other reviewers, this makes WAY too much filling or just not enough dough. I stuffed these cups full and still had plen...

This recipe had appeared in one of my holiday baking magazines quite a few years ago. I’m so glad I saw it on this website and was reminded of these delicious little treasures. I’ve made this...

These were fun to make (really easy) and were a big hit at work. Anyone who loves pecan pie will find these irresistible...and the bite-size mini-pies make it easy to manage. A keeper, for sure.

When I make these, I use medium sized muffin cups and press only half way up the sides - then filling seems to be just the right amount Made these for years using both walnuts and / or pecans. A...

have been making these for yrs., but call them Tea Cakes & always make with pecans. One change I have made is add 1 TB. or so of raspberry preserve/jam, adds a great flavor. I see why so many ...

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