Grandma's Pecan Tassies (Print Version)
# Ingredients:
→ For the Crust
01 -
8 ounces cream cheese, softened
02 -
1¼ cups salted butter, softened (1½ sticks)
03 -
2⅔ cups all-purpose flour
→ For the Filling
04 -
3 eggs
05 -
2 cups brown sugar
06 -
1½ tablespoons salted butter
07 -
1½ teaspoons pure vanilla extract
08 -
8 ounces chopped pecans
# Instructions:
01 -
In a mixing bowl, beat together the cream cheese and butter until smooth. Add flour and mix just until combined. Chill the dough for at least 1 hour or overnight.
02 -
Spray mini muffin tins with cooking spray. Roll the dough into small nut-sized balls and press into each muffin cup using your finger to form small tart shells. Chill while you prepare the filling.
03 -
In a medium bowl, mix together the brown sugar, remaining butter, eggs, and vanilla extract until fully combined.
04 -
Preheat oven to 350°F. Place a small amount of chopped pecans in each tart shell, followed by a spoonful of the filling (do not overfill). Top with additional pecans.
05 -
Bake for 20–25 minutes, or until the crust is golden and the filling is set. Cool completely before serving.
# Notes:
01 -
Use a mini muffin tin for perfect size; regular tins are too large.
02 -
Chill the dough thoroughly for best crust texture.
03 -
Avoid overfilling—filling will expand during baking.
04 -
Watch closely at the end of baking to avoid over-browning.
05 -
Dough and chopped pecans can be prepped up to 24 hours in advance.
06 -
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.