It had been at least a decade since I baked up some Pecan Tassies, so I turned to a new recipe and was dazzled by these glorious mini pecan pies.
If you’re anything like me, you may need portion control around a pecan pie, so these bite sized tassies are perfect for the holidays.
Pecan pies and tassies do not appear on our menu very often. Nuts are ingredient non grata around here. I’m the only real fan, though the boys will begrudgingly eat them in cookies.
These pecan tassies are basically mini pecan pies with a cream cheese pastry crust. But there is one surprise ingredient. And I think that’s why I liked this recipe even better than my previous favorite.
Tips for Making These Mini Pecan Pies
- At my house, dates get the same bad rap as nuts. Since I was making these gems for company, I wasn’t phased a bit. The addition of dates adds a richness, a chewiness, and a fabulous nuance that doesn’t scream “dried fruit.” So I kept the recipe hush hush until my guests had a taste. It was after their glowing reviews that I revealed the unexpected twist.
- I use a tassie tamper (Amazon link below if you’d like to see what one looks like) to help shape the dough into a cup shape in the muffin tin. You can also use your thumb to push the dough into the tin.
- I like adding a pecan half to the top of each of these tassies for aesthetic reasons along with giving a hint to the contents of the filling.
You Might Like:
- USA Pan Bakeware Mini Muffin Pan, 24 Well, Nonstick
- Wooden Tart Tamper – I use this to make mini desserts like cheesecakes where the graham cracker crust is tapped into the bottom of a mini muffin tin
- Wusthof Classic 6-inch Wave Knife – one of my top 2 favorite knives
Pecan Tassies AKA Mini Pecan Pies
Pecan tassies with an unexpected twist! Adapted from A Private Collection
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 48 tassies 1x
- Category: Dessert, Tarts
- Method: Baking
- Cuisine: American
- 1 cup butter (2 sticks), at room temperature
- 6 ounces cream cheese, at room temperature
- 2 cups flour
- 1/2 cup (1 stick) butter, at room temperature
- 1 cup sugar
- 1 egg, lightly beaten
- 1 tablespoon vanilla
- 1 1/2 cup chopped pecans
- 1 cup chopped dates
- 48 half pecans, optional
- Powdered sugar to garnish, optional
- Preheat oven to 350º.
- Blend together the pastry ingredients in a food processor. Chill while making the filling.
- Cream the butter and sugar together for the filling. Add the egg and vanilla. Finally mix in the pecans and dates.
- Roll the chilled pastry into small balls and add to two lightly greased mini muffin tin. Press down with your thumb and then press dough so it comes up the sides of the tin. Alternatively, use a wooden tamper to form the shells.
- Fill each unbaked pastry shell with the pecan date mixture.
- Bake for 30-40 minutes, adding a half pecan about halfway through baking time.
- Cool tarts before removing from the tray. Dust with powdered sugar to garnish, if desired.
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