Little morsels of pecan pie filling tucked into a delicate cream cheese and butter crust. Teatime Tassies are lighter than a traditional pecan pie making them the perfect treat for casual entertaining!
Cook Time 25 minutesmins
Course Dessert
Servings 24tartlets
Equipment
Electric mixer
miniature tart pan, with 24 wells total
Ingredients
For the cream cheese dough:
3ouncescream cheese, softened to room temperature
8tablespoonsbutter, softened to room temperature
1tablespoonsugar
⅛teaspoonkosher salt
1cupflour
For the filling:
½cupdark brown sugar
1extra-large egg
1tablespoonbutter, softened to room temperature
1-½teaspoonpure vanilla extract
1tablespoonheavy cream
⅛teaspoonkosher salt
⅔cupchopped toasted pecans, divided
Instructions
For the cream cheese dough:
Cream the butter together with the cream cheese on medium speed until it is well blended, about 1 to 2 minutes. Add the sugar, kosher salt, and the flour. Continue mixing on low speed just until the ingredients are blended and the dough comes together, about 1 to 2 minutes.
Turn the dough out onto a lightly floured surface. Divide the dough into 24 pieces, rolling each gently into a ball. Place them on a rimmed baking sheet, cover with plastic wrap and chill for 30 minutes.
Lightly spray the wells of the muffin tins. Place a ball of the pastry dough into each ad gently press into the bottom and up the sides.
For the filling:
Preheat the oven to 325-degrees. Combine the dark brown sugar with the egg, the butter, vanilla extract, cream, and kosher salt. Beat on medium speed until the mixture is smooth and well blended, about 2 minutes.
Sprinkle ⅓ cup of the chopped pecans into each of the pastry shells.
Divide the filling between each and finish topping with the remaining pecans. (Transferring the filling to a small measuring cup makes filling the pastry shells easier.)
Bake in a 325-degree oven for 25 minutes or until the filling is set. (The pastry shells will not be brown.)
Set the pan(s) on a wire rack to cool for five minutes. Carefully run a sharp knife around the edge of each pastry to loosen them slightly and allow to cool for another 10 minutes.
Remove the pastries from the pan and set on a wire rack until they are completely cooled.
Notes
To toast pecans, spread them on a rimmed baking sheet and place them in a 350-degree oven for 8 to 10 minutes, until fragrant and toasted. You can toast a batch and keep them in the freezer.