Indulge in a bite-sized dessert loaded with brown sugar and toasted pecans.
When the winter holidays roll around, I can’t help but crave pecan pie because that’s what I grew up with. The brown sugar and pecan filling is super sweet and comforting. But I don’t always want a giant slice, so a nice alternative is the Southern culinary classic, pecan tassies.
These tassies are supposedly named for the Scottish word for “cups,” since the crust is indeed shaped like a cup, so it can hold all the yummy filling. There are a few different kinds, each with its own unique filling, some sweet and others savory. But pecan tassies are special because they offer a slight crunch with each bite.
Especially popular in the South, pecan tassies can be a warm and welcoming dessert during the holidays. Whether you enjoy them as an alternative or complement to pies, these bite-sized treats are designed to please. With a rich, nutty inside and buttery crust, one pecan tassie is more than enough to satisfy my sweet tooth, so it might just do the same for you.
Pecan tassie VS. pecan pie
While the two desserts do taste similar enough to be comparable, there are some distinct differences, especially in the crust. Traditional pie crust is made with a blend of flour, sugar, salt, butter, and ice water. Pecan tassies, on the other hand, have tart shells made with butter, cream cheese, vanilla extract, and flour. This yields a richer, denser crust that makes each bite extra buttery, instead of flaky like classic pie crust.
How do I store leftovers?
Once your pecan tassies are at room temperature, transfer them to an airtight container. At room temperature, they’ll last for 4-5 days. Otherwise, transfer them to a freezer-safe container and freeze them for up to 3 months. Then, you can thaw them in the fridge overnight before warming them in a toaster oven for 5 minutes, or a microwave for 30-60 seconds.
Similar recipes to try
Craving sweet pecans without the buttery crust? Cut back on the carbs with a handful of these Keto Candied Pecans. But if you want a more decadent dessert that transforms pecans into a crumbly, delicate crust, try Keto Turtle No-Bake Cheesecake. For more chocolate, dig into Keto Peanut Butter Brownies.
Pecan Tassies Recipe
Ingredients
For The Tart Shells:
- 8 ounces unsalted butter softened
- 6 ounces cream cheese softened
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour (can add up to 1/4 cup more if needed)
For The Filling:
- 1 1/2 cups firmly packed brown sugar
- 2 large eggs at room temperature
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups chopped toasted pecans
Instructions
- Preheat your oven to 350°F. Lightly grease non-stick mini muffin pans.
- In a bowl, beat the softened butter, cream cheese, and vanilla until smooth. Gradually add the all-purpose flour and mix until a soft dough forms. If the dough is much too sticky to work with, you can add up to 1/4 cup more flour. The amount of flour needed may vary depending on the brand of cream cheese used.
- Cover the dough with plastic wrap and refrigerate for about 30 minutes so it can firm up. Divide the dough into 48 equal pieces. Press each piece into the mini muffin cups to form tart shells that line the bottom and sides. Place the pan in the refrigerator and chill for about 1 hour.
- In a separate bowl, whisk together the brown sugar, eggs, melted butter, vanilla extract, and salt. Stir in the chopped toasted pecans.
- Spoon the filling into each chilled tart shell, filling it 3/4 full. Be careful not to overfill, as it will spill over and stick to the pan.
- Bake in the preheated oven for 20-25 minutes until the filling is set. Allow the tassies to cool in the pan for about 10 minutes before transferring them to a cooling rack.
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