Day 8 – Countdown to Christmas 2014 Ultimate Pecan Tassies
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
Cream Cheese Tart Dough
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 cup flour
- 1/2 teaspoon salt
Filling
- 1 large egg
- 3/4 light brown sugar, firmly packed
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon vanilla
- 1/4 teaspoon sea salt
- 1/2 Cup chopped pecans
- 2 dozen perfect pecan halves, for decoration
Instructions
- Preheat the oven to 350°F, rack in the middle. Use a non-stick mini muffin pan. If you don’t have a non-stick one, lightly spray the wells.
- To make the tart dough, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on medium speed until smooth. ~5-7 minutes. Turn the mixer off and add in the flour and salt. Turn on low and mix until a soft dough forms.
- Divide the dough into 24 equal balls, each about 1 tablespoon. Press the balls of dough into the Mini Muffin Pan , using a Tart Dough Press or your thumbs to press the dough against the sides to form a shell all the way up the well of the pan.
- To make the filling, whisk together the egg, sugar, butter, vanilla, and salt in a bowl.
- Sprinkle 3/4 teaspoon of nuts into each shell.
- Top with a teaspoon of the egg mixture or until the mixture reaches the top of the dough.
- Place a pecan half in the center.
- Bake 20-25 minutes or until light golden brown.
- Remove from oven.
- Allow to cool in the pan for 3 minutes.
- Using a Thin Blade Spatula carefully remove from the pan and allow to cool completely.
- Store in an air-tight container.
Notes
I HIGHLY recommend getting the Tart Dough Press , some Mini Muffin Pans and a Thin Blade Spatula