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–+ servings
pecan tassies on a cake stand with a candle and pecans in the background.
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Pecan Tassies

Pecan tassies are delightful bite-sized pecan pies. With a gooey caramelized pecan filling and golden cream cheese crust, these little dessert treats are irresistible!
Prep Time20 minutes
Cook Time25 minutes
Chilling Time10 minutes
Course: Dessert
Cuisine: American
Servings: 24 Tassies
Calories: 141kcal
Author: Natasha Minocha

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
US Customary - Metric

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.

Nutrition

Serving: 1Tassie | Calories: 141kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 57mg | Potassium: 44mg | Fiber: 1g | Sugar: 9g | Vitamin A: 219IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.5mg