Kristi's Pecan Tassies

One of my favorite treats, especially during the holiday season! They have a rich, cream cheese-based tart shell and are sweet, nutty, and perfectly bite-

My friend Kristi used to bake these pecan tassies and share them with me every holiday season until I moved to California. She claims she’s not a baker, but she makes this delicious treat like a pro! Now that I’m in California and she can’t drop them off anymore, I had to ask her for the recipe and make them myself.

Thanks, Kristi, for sharing these delicious treats with me for many years back in the day—and for sharing the recipe with me now.

This recipe has been adapted from Kristi’s recipe.

Make 48

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Ingredients

Crust:

• 1 6-oz cream cheese, softened

• 1C butter, softened

• 2C flour

• 1/4 tsp salt

Fillings:

• 1 1/2C brown sugar

• 4 tbsp corn syrup

• 2 large eggs, beaten

• 1 1/2 tsp vanilla

• a pinch of Kosher salt

• 2~2 1/2C pecan, finely chopped

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Instructions

1. Preheat the oven to 350°F. Generously spray a mini muffin pan with baking spray to ensure easy release.

2. Add the cream cheese and butter to the bowl of a stand mixer. Beat on medium speed for 2~3 minutes, until the mixture is light in color and fluffy.

   

3. Add the flour and salt and mix until just combined.

   

4. Transfer the dough to a lightly floured surface. Divide the dough into 48 - about 1 inch balls. Use a small roller to flatten each ball, then press it evenly into the bottom and up the sides of each muffin cup, ensuring it reaches the top edge or slightly above.

   

   

5. Place the muffin tin in the freezer while you prepare the filling. (Note: Chilling the dough helps it maintain its shape during baking.) In a medium bowl, whisk together the sugar, corn syrup, vanilla, salt, and eggs until smooth and well combined. Gently fold in the chopped pecans. Remove the crusts from the freezer and fill each cup with 1 heaping teaspoon of filling.

   

6. Bake for 20~25 minutes, or until the filling is set and the edges are golden brown. Cool the tarts in the muffin tin for about 5 minutes before removing them. If needed, run a knife gently around the edges to loosen them. Transfer to a cooling rack to cool completely, then serve.

   

   

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