Ingredients
For the Cream Cheese Dough:
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1/2 cup (1 stick) unsalted butter, softened
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3 oz cream cheese, softened
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1 cup all-purpose flour
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Pinch of salt
For the Pecan Filling:
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1 large egg
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3/4 cup packed brown sugar
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1 tablespoon unsalted butter, melted
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1/2 teaspoon vanilla extract
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Pinch of salt
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3/4 cup finely chopped pecans (toasted)
Instructions
Make the Dough:
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In a bowl, beat butter and cream cheese until smooth.
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Add flour and salt, mixing until dough forms.
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Shape into a ball, wrap in plastic, and chill for 30 minutes.
Prepare the Tassies:
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Preheat oven to 350°F (175°C). Grease a mini muffin tin.
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Divide chilled dough into 24 equal portions. Roll each into a ball and press into muffin cups, shaping up the sides like a tart shell.
Make the Filling:
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In a bowl, whisk egg, brown sugar, melted butter, vanilla, and salt.
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Stir in chopped pecans.
Assemble and Bake:
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Spoon filling evenly into each dough cup—don’t overfill.
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Bake for 20–25 minutes, until crust is golden and filling is set.
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Cool in pan for 10 minutes, then transfer to wire rack.
Tips & Variations
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Use a tart tamper or thumb to shape the dough evenly in the tins.
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Add a splash of bourbon to the filling for warmth.
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Top with a pecan half before baking for presentation.
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Mix in mini chocolate chips for a twist.
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Use dark brown sugar for a deeper molasses flavor.