The Sassy Pecan Tassie!

The Sassy Pecan Tassie

There are many variations of the Pecan Tassie, from the sticky Southern to the rich chocolate.   Pecan pie's little sibling bursts with all the flavor, but generates less calorie guilt.....unless you eat five or six of them.  Tassies are one of my most requested dessert recipes.   Everyone seems to love a tassie or two, and they are super easy - so bring them to your next social event!  

The secret to this recipe (originally adapted from Pampered Chef) is the savory tart shell, which includes cream cheese, butter and flour.  Michele, this one is for you!  :)  

The Sassy Pecan Tassie**

1/2 C butter, softened

3 oz cream cheese, softened

1 C flour

2 T butter, melted

3/4 C packed brown sugar

1 egg

1 t vanilla

1 C chopped pecans

Preheat oven to 350.  Beat butter and cream cheese until blended.  Add flour and mix until a soft dough forms.  Cut and shape dough into 24 1-inch balls and place one in each cup of an ungreased mini muffin pan.  Press each dough ball down with a floured mini tart shaper (our your fingers or the bottom of a shot glass) to push in the center to form a tart cup.  

Microwave butter in a small bowl until melted.  Stir in brown sugar, egg, vanilla and chopped pecans. 

Using a small scoop or a teaspoon, fill each tart shell - do NOT overfill, as they will expand in the oven.  Bake 20 minutes or until light golden brown. Remove from the oven and cool in pan for 3 minutes.  Remove from the pan and serve warm or cooled.  Makes 24 tarts.

** For Chocolate Tassies:

Make the tart dough and press in pan as directed above, but for filling use:

1 T butter

1 square (1 oz.) unsweetened chocolate

3/4 C brown sugar

1 t vanilla

1 egg

1/4 C pecans, chopped

dash of salt

Melt the butter and chocolate in the microwave.  Blend in sugar, vanilla, egg, salt and pecans.  Fill and bake as directed above.