Chocolate Pecan Tassies Recipe
A flaky cream cheese crust filled with chocolate and pecans in these bite-sized treats.
Servings: 20
Equipment
- Mixer
- Small Bowl
- Rubber Spatula
- Tart Tamper
- Small Cookie Scoop
Ingredients
Pastry
- ½ cup unsalted butter, softened to room temperature
- 3 ounces cream cheese, softened to room temperature
- 1 cup flour
Filling
- 5-10 teaspoons Millican Pecan Chocolate Pecan Butter ¼ to ½ teaspoon per tassie
- 1 large egg
- ¾ cup packed brown sugar
- 1 tablespoon unsalted butter, softened
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- ⅔ cup finely chopped pecans
Instructions
Make the Pastry
- Using an electric mixer, beat the butter and cream until smooth and combined. Slowly beat in the flour. Refrigerate the dough, covered for 1 hour or until firm enough to roll into balls.½ cup unsalted butter, softened to room temperature, 3 ounces cream cheese, softened to room temperature, 1 cup flour
- Preheat oven to 375℉. Spray 20 of the wells of a mini muffin tin with baking spray with flour. Using a small cookie scoop, shape the dough into 1-inch balls and place each ball into a mini muffin tin. Using a tart tamper, or your clean fingers, press the dough evenly on the bottom and up the sides of the mini muffin tin. Spoon ¼ teaspoon to ½ teaspoon of the Chocolate Pecan Butter into each muffin cup. Using the back of the measuring spoon, spread the chocolate pecan butter on the bottom of the mini tart.5-10 teaspoons Millican Pecan Chocolate Pecan Butter
Make the Filling
- Using a rubber spatula mix the egg, brown sugar, softened butter, vanilla extract, and salt until well combined. Stir in the pecans. Spoon the filling evenly into each mini muffin tin on top of the chocolate layer.1 large egg, ¾ cup packed brown sugar, 1 tablespoon unsalted butter, softened, 1 teaspoon pure vanilla extract, ⅛ teaspoon salt, ⅔ cup finely chopped pecans
- Bake for 15 to 20 minutes until the edges of the pastry are golden and the filling is puffy. Cool in the muffin tin for 2 minutes. Using a small knife or offset spatula remove the tassies to a wire rack to cool.
