Pecan Tassies
Recipe: #16204
December 03, 2014
Categories: Desserts, Cheese, Eggs, Pecan, Brunch, Christmas, Potluck Thanksgiving, Oven Bake, Vegetarian, Cream Cheese, Kosher Dairy, more
"These little tarts are a great hit - and look beauteous on a holiday tray! The cream cheese pastry is light and delicate. The serving size is for mini tarts. I usually use a regular muffin tin."
Original is 60 servings
Ingredients
Nutritional
- Serving Size: 1 (36.2 g)
- Calories 164.3
- Total Fat - 11 g
- Saturated Fat - 5.6 g
- Cholesterol - 34.4 mg
- Sodium - 81.5 mg
- Total Carbohydrate - 15.3 g
- Dietary Fiber - 0.5 g
- Sugars - 8.6 g
- Protein - 1.9 g
- Calcium - 12.4 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350F.
Step 2
In medium bowl, mix together the butter and cream cheese until well blended.
Step 3
Beat in flour, 1 cup at a time, until mixture forms a smooth dough.
Step 4
Roll into small balls and press into the bottoms and sides of tart pans or mini muffins pans.
Step 5
In another bowl, mix together the eggs, brown sugar, melted butter, vanilla, and salt.
Step 6
Stir in the pecans.
Step 7
Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
Step 8
Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up.
Step 9
Cool, and carefully remove from pans.
Tips
No special items needed.
1 Reviews
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