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Pecan Tassies

sweet.chef's picture
Ingredients
  Eggs 2
  Firmly packed soft dark brown sugar 6 Ounce (175 Gram, 3/4 Cup)
  Vanilla essence 1 Teaspoon (Extract)
  Salt 1 1⁄4 Pinch
  Butter 1 Ounce, melted (25 Gram, 2 Tablespoon)
  Pecan nuts 4 Ounce (115 Gram, 1 Cup)
  Butter 115 Gram
  Cream cheese 14 Ounce (400 Gram, 1 3/4 Cups)
  Plain flour 4 Ounce (All Purpose, 1 Cup, 115 Gram)
Directions

1. Place a baking sheet in the oven and preheat to 180°C/350°F/Gas 4. Grease two 12-cup mini muffin or cupcake tins. To make the pastry, cut the butter and cream cheese into pieces and place in a mixing bowl. Sift over the flour and mix to a smooth dough.
2. Roll out the dough thinly, then, using a 6cm/2 1/2in fluted pastry cutter, stamp out 24 rounds. Line the mini muffin cups with the rounds and chill.
3. To make the filling, whisk the eggs in a bowl. Whisk in the brown sugar, a few tablespoons at a time, then add the vanilla, salt and butter. Set aside.
4. Reserve 24 undamaged pecan halves for the decoration and chop the rest.
5. Place a spoonful of chopped nuts in each mini muffin cup and cover with the filling. Set a pecan half on the top of each. Bake on the hot baking sheet for about 20 minutes, until puffed and set. Transfer to a rack to cool. Serve at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Interest: 
Holiday, Party
Ingredient: 
Pecan

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