Pecan tassies are delightful bite-sized pecan pies. These little dessert treats are irresistible with a gooey caramelized pecan filling and golden cream cheese crust!
The crust is flaky and crispy, and the filling is sweet and nutty. These indulgent, bite-sized pecan tarts are perfect for the Holidays and any time of the year! They are easy to make, store well, travel well, and are sure to impress everyone!
If you enjoy little mini-sized treats, you'll love my apple hand pies and homemade pop tarts!
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Why You'll Love This Recipe
- These little pecan tarts are super easy and quick to make. They come together effortlessly. No special technique or equipment is needed —just an electric beater and two bowls!
- This is a simple foolproof recipe that delivers every single time.
- Pecan tassies are a wonderful little dessert. Not too sweet, flaky, and full of crunchy pecans in a gooey filling.
- They look so impressive!
- Perfect last-minute dessert for your Holiday table!
Pecan Tassies Recipe Ingredients
Butter: I used salted butter for this recipe for pecan tassies. However, you can use unsalted butter as well. If you do, please add 1/8 teaspoon salt to the dough and 1/4 teaspoon salt to the filling.
Cream cheese: It adds richness and also tanginess to balance out the sweetness of the mini pecan pies. You can use store-bought or homemade cream cheese.
All-purpose flour: It gives a lovely tender, flaky crust.
Honey: You can use corn syrup or maple syrup instead.
Brown sugar: For a lovely deep, caramel flavor. You can use light or dark brown sugar.
Eggs: They help bind the filling and add richness to the mini pecan tarts.
Pecans: Lightly toast the pecans in the oven or a skillet, for 5-6 minutes, for a crunchier texture.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Feel free to switch the nuts here. Walnuts, almonds, and hazelnuts, all would be amazing in this recipe.
You can add some chocolate or cinnamon chips to the filling too.
Make it boozy! A splash of Bourbon or spiced rum would be wonderful in this pecan tassie recipe.
How To Make Pecan Tassies
Preheat the oven and lightly grease your mini muffin pans. I used 2 12-cup mini muffin pans.
Step 1: In a large bowl, combine butter and cream cheese. Using an electric beater, mix well until fluffy.
Step 2: Add flour and mix well until a soft dough forms.
Step 3: Divide the dough into 24 equal-sized pieces and roll them into balls. Place them in the cups on the mini muffin pans.
Step 4: Press the dough balls evenly on the bottom and sides of each cup. Place the trays in the freezer for a few minutes while you prepare the filling.
Step 5: Combine melted butter, honey, and brown sugar in a small bowl. Whisk in the eggs, and vanilla extract and mix well.
Step 6: Stir in the pecans.
Step 7: Spoon the mixture into the prepared tart cases.
Step 8: Bake for 20-25 minutes, or until the tops are brown and puffy.
Allow the tassies to cool in the pan for 5-10 minutes before turning them out on a cooling rack. Sprinkle icing sugar on top and serve.
Pro Tips
- Please don't press the dough too thinly in the muffin pan cavities. If its too thin, the filling may ooze out of the tart case and stick to the pan.
- Don't overfill the tart crust. Leave just a little space on top as the filling will puff up and spread as it bakes.
- Make sure the butter and cream cheese for the pecan tassies crust are at room temperature. This will ensure a smooth dough.
- Allow the tassies to cool in the baking pan for 5-10 minutes before taking them out. They are quite soft when hot and can break if not given some time to cool and set.
- If any of the tassies are stuck to the pan, run a butter knife around the edges carefully to release them.
- If you're using unsalted butter, please add 1/8 teaspoon salt to the dough and 1/4 teaspoon to the filling.
- You will have some leftover pecan pie filling. You can freeze it for later use.
Recipe FAQs
Pecan tassies stay well for up to 3 days in an air-tight container. You can refrigerate them for up to 6 days.
Yes, the tassies freeze very well. They will keep for a month in an air-tight container in the freezer. Thaw in the refrigerator or countertop before serving.
You can freeze the leftover filling and use it in your next batch of pecan tassies. You can even add it to the custard for chocolate chip bread pudding or add it to your coffee banana cake batter or in your brownie batter!
📖 Recipe
Pecan Tassies
Ingredients
Dough Ingredients
- 1/2 cup Butter, softened
- 3 oz Cream cheese, room temperature
- 1 cup All-purpose flour
Filling Ingredients
- 2 tbsp Butter, melted
- 3/4 cup Brown sugar
- 2 tbsp Honey
- 2 Eggs
- 1 tsp Vanilla extract
- 1 cup Pecans, lightly toasted and chopped
Instructions
- Preheat the oven to 180 C / 350 F. Lightly grease your mini muffin pans. I used 2 12-cup mini muffin pans.
Dough
- In a large bowl, combine the butter and cream cheese.
- Using an electric beater, mix well until fluffy.
- Add the flour and mix well until a soft dough forms.
- Divide the dough into 24 equal-sized pieces and roll them into balls.
- Place them in the cups on the mini muffin pans. Press the dough balls evenly on the bottom and sides of each cup.
- Place the trays in the freezer for a few minutes while you prepare the filling.
Filling
- Combine melted butter, honey, and brown sugar in a small bowl.
- Whisk in the eggs, and vanilla extract and mix well.
- Stir in the pecans.
- Spoon the mixture into the prepared tart cases.
- Bake at 180 C / 350 F for 20-25 minutes, or until the tops are brown and puffy.
- Allow the tassies to cool in the pan for 5-10 minutes before turning them out on a cooling rack.
- Sprinkle icing sugar on top and serve. Enjoy!
Video
Notes
-
- Please don't press the dough too thinly in the cavities of the muffin pan. If its too thin, the filling may ooze out of the tart case and stick to the pan.
-
- Don't overfill the tart crust. Leave just a little space on top as the filling will puff up and spread as it bakes.
-
- Make sure the butter and cream cheese for the pecan tassies crust are at room temperature. This will ensure a smooth dough.
-
- Allow the tassies to cool in the baking pan for 5-10 minutes before taking them out. They are quite soft when hot and can break if not given some time to cool and set.
-
- If any of the tassies are stuck to the pan, run a butter knife around the edges carefully to release them.
-
- If you're using unsalted butter, please add 1/8 teaspoon salt to the dough and 1/4 teaspoon to the filling.
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