Description

These Classic Pecan Tassies are delightful mini pecan pies featuring a rich, creamy cream cheese crust and a sweet, nutty pecan filling. Perfect for any occasion, these bite-sized treats combine buttery, tender pastry with a luscious filling that’s both sweet and crunchy. With a straightforward preparation and baking process, these tassies are an irresistible dessert to share with friends and family.

Ingredients

Scale

Crust

½ cup Butter, softened
3 ounces Cream Cheese, softened
1 cup All-Purpose Flour

Filling

½ cup Butter, melted
1¼ cups Brown Sugar (light brown suggested)
2 large Eggs
1 teaspoon Vanilla Extract
1 cup Pecans, finely chopped

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tassies.
Make the Crust Dough: In a stand mixer, combine the softened butter and cream cheese. Beat together until creamy and smooth, about 1 minute.
Add Flour: Gradually add all-purpose flour to the butter and cream cheese mixture. Mix on medium speed until the dough forms a soft, cohesive texture, approximately 3 minutes.
Form Tart Shells: Divide the dough into 24 equal balls, weighing about ½ ounce each. Press each ball evenly into the cups of a mini muffin tin, shaping the dough to form tart shells.
Prepare Filling: In a medium bowl, whisk together the melted butter, brown sugar, eggs, vanilla extract, and finely chopped pecans until well combined.
Fill Tart Shells: Spoon about 1 tablespoon of the pecan filling mixture into each dough-lined tart shell, distributing filling evenly.
Bake: Place the mini muffin tin in the preheated oven and bake for 20 to 25 minutes, until the filling is set and the crust is lightly golden.
Cool: Remove the tin from the oven and let the tassies cool in the pan for 6 to 7 minutes to firm up before transferring them to a cooling rack to cool completely.

Notes

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Light brown sugar offers a milder flavor, but dark brown sugar can be used for a richer taste.
To make this recipe vegan, replace eggs with flaxseed eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use vegan butter and cream cheese alternatives.
Walnuts can be substituted for pecans if preferred or unavailable.
Ensure butter and cream cheese are fully softened for easier blending and a smooth crust.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American