These mini tarts are small but they pack a big punch – rich brown sugar filling, buttery crust, chocolate drizzling and nutty pecans without the mess of the pie.
RecipeSavants.comThese mini tarts are small but they pack a big punch – rich brown sugar filling, buttery crust, chocolate drizzling and nutty pecans without the mess of the pie. Smart Recipes, American Recipes, Dairy,Eggs Recipes, RecipesDairy,EggsAmericanPecan TassiesPT45MServes 12
Ingredients:
0.75 Cup Unsalted Butter4 Ounces Reduced-Fat Cream Cheese3 Tablespoons Sugar0.125 Teaspoon Salt1.5 Cups Flour1 Tablespoon Unsalted Butter1 Large Egg0.75 Cup Light Brown Sugar0.5 Tablespoon Bourbon1 Teaspoon Vanilla Extract0.125 Teaspoon Salt0.5 Cup Pecans Finely2 Ounces Semisweet ChocolateIn a large mixing bowl, beat together cream cheese and 3/4 cup butter at medium speed until smooth. Beat in salt and sugar until combined. Now gradually add in flour and reduce beater speed to low or fold in flour with a spatula until just incorporated. Cover and refrigerate for 1 or half an hour until set and chilled so it’s easy to handle. Preheat oven to 325 Degrees. Grease 2 mini muffin pans with 12 muffin capacity each. Now, divide the dough equally into 24 portions. Form each portion into small ball and place each ball into each muffin cup. Press balls lightly with floured hands into the bottoms and up the sides. For the Filling: In a bowl, combine 1 tablespoon melted butter with brown sugar, vanilla, egg, bourbon and salt. Whisk in pecans. Spoon 1 heaped spoonful of filling into each cup. Bake until pastry is nicely golden and filling is puffed, for 25 minutes. Let cool in pans for 10 minutes and then invert onto a wire rack to cool completely. Melt chocolate in a microwave-proof bowl or over double boiler until glossy and smooth. Slightly cool chocolate and transfer to a piping bag. Drizzle chocolate over tassies. Set before serving. You can store tassies in an airtight container at room temperature up to a week.