Go Back
–+ servings
Pecan Tassies Stacked mini pecan tarts with a bite taken out of the top one, revealing a gooey caramel-pecan filling inside the flaky golden crust.

Pecan Tassies

4 from 1 vote
Mini Pecan Tassies with a tender cream cheese pastry and sweet pecan filling. Perfect for holiday cookie trays, parties, and gift giving.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chill Dough 1 hour
Total Time 1 hour 45 minutes
Servings: 24 tassies
Course: Dessert, Holiday Treat, Snack
Cuisine: American, Southern
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Cheese Pastry:
  • 4 oz Cream cheese - Softened
  • ½ cup Butter - Softened
  • 1 cup All-purpose flour
  • Pinch Salt
For the Pecan Filling:
  • ¾ cup Brown sugar - Packed
  • 1 Egg
  • 1 tablespoon Butter - Melted
  • 1 teaspoon Vanilla extract
  • Pinch Salt
  • ¾ cup Pecans - Chopped
  • 24 Pecan halves - For topping
Optional Add-ins:
  • ¼ cup Mini chocolate chips - Chocolate pecan tassies
  • 1 tablespoon Bourbon - Optional for adult version
  • ½ teaspoon Cinnamon - Optional
  • Zest Orange - Optional

Equipment

  • 1 24-cup mini muffin tin (Lightly greased)
  • 1 Electric mixer (Optional, can mix by hand)
  • 1 Small offset spatula (For removing tassies)
  • 1 Wire cooling rack (For cooling after baking)
  • Several Mixing bowls (For dough and filling)

Method
 

  1. Beat cream cheese and butter until smooth. Add flour and salt, mix to form dough, then chill 1 hour.
  2. Preheat oven. Divide dough into 24 portions, roll into balls, and press into mini muffin cups. Chill if soft.
    "Close-up view of freshly baked mini custard tarts inside a muffin tin. The golden crusts are slightly crimped, and the smooth yellow filling appears set and glossy.
  3. Whisk brown sugar, egg, melted butter, vanilla, and salt. Stir in chopped pecans.
    "A glass mixing bowl filled with a brown sugary mixture and chopped pecans, being whisked with a metal whisk. The mixture looks glossy and thick, ready for baking."
  4. Spoon filling into pastry cups, top with pecan halves, and bake 20–25 minutes until golden and set.
    "Mini pecan tarts cooling on a wire rack, each filled with a caramelized pecan mixture. The toasted pecans on top give the tarts a rich, textured appearance."
  5. Cool in the pan, remove carefully, transfer to wire rack to cool completely before serving.
    "Stacked mini pecan tarts with a bite taken out of the top one, revealing a gooey caramel-pecan filling inside the flaky golden crust."

Nutrition

Serving: 30gCalories: 140kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 45mgPotassium: 55mgFiber: 1gSugar: 10gVitamin A: 180IUCalcium: 15mgIron: 0.5mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?

Let us know how it was!