Print

Irresistible Pecan Tassies with Cream Cheese Crust

A close-up of several golden-brown pecan tassies, one cut in half showing the gooey filling and crumbly base.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these classic Southern Pecan Tassies, which are like bite-size pecan pies, using an easy cream cheese crust. This recipe delivers a rich, sweet pecan filling in a melt-in-your-mouth pastry cup, perfect for holiday cookie trays.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 4 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1/2 cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Prepare the crust dough: In a medium bowl, beat the softened cream cheese and softened butter together until smooth. Add the granulated sugar and beat until combined. Mix in the egg yolk and vanilla extract. Gradually add the flour until a soft dough forms. Do not overmix.
  2. Chill the dough for 30 minutes.
  3. Preheat your oven to 350 degrees Fahrenheit. Lightly grease miniature muffin tins.
  4. Divide the chilled dough into 24 equal pieces. Press each piece into the bottom and up the sides of the muffin cups to form a shell. Prick the bottom of each shell once with a fork.
  5. Prepare the filling: In a small bowl, combine the chopped pecans, brown sugar, melted butter, lightly beaten egg, vanilla extract, and salt. Mix until well combined.
  6. Spoon the pecan filling evenly into the pastry shells, filling each cup almost to the top.
  7. Bake for 20 to 25 minutes, or until the crust edges are lightly golden and the filling is set.
  8. Let the Pecan Tassies cool in the tins for 10 minutes before carefully removing them to a wire rack to cool completely.

Notes

  • For a make-ahead option, you can prepare the cream cheese crust dough and refrigerate it for up to three days before forming the shells.
  • If you want a slightly chewier filling, reduce the bake time by 2 minutes.
  • These small pecan tarts freeze well after cooling; place them in an airtight container between layers of wax paper.

Nutrition

Find it online: https://dishicious.com/pecan-tassies-recipe-cream-cheese-crust/