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. Smart Recipes, American Recipes, Dairy,Eggs Recipes, Recipes Dairy,Eggs American Pecan Tassies Pecan Tassies Recipe | PT45M Serves 12 Ingredients: 0.75 Cup Unsalted Butter 4 Ounces Reduced-Fat Cream Cheese 3 Tablespoons Sugar 0.125 Teaspoon Salt 1.5 Cups Flour 1 Tablespoon Unsalted Butter 1 Large Egg 0.75 Cup Light Brown Sugar 0.5 Tablespoon Bourbon 1 Teaspoon Vanilla Extract 0.125 Teaspoon Salt 0.5 Cup Pecans Finely 2 Ounces Semisweet Chocolate In 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.

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