Cream Cheese Pecan Tarts – dangerously delicious. Mini cream cheese tart shells filled with pecan pie filling. These things fly off the plate. Can make in advance and freeze for later.
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Pin This RecipeThis is one of Chicken Legs favorite Christmas cookies. He loves to eat these right out of the oven when they are warm. These take a little work but it is worth it. The cinnamon and cream cheese tart shells are the best. It really makes these little pies stand out.
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Pecan Tassies
Yield: 48 tarts
Pecan Tassies Recipe – These bite-sized treasures feature a buttery, cream cheese pastry filled with a sweet and nutty pecan filling. Perfect for Christmas gatherings, special occasions, or any time you crave a delightful treat. Share the joy of homemade goodness with friends and family this season!
Ingredients:
Shells
- 6 oz cream cheese softened
- ⅔ cup butter softened
- 2 cups all-purpose flour
- 1½ tsp cinnamon
Filling
- ¾ cup firmly packed brown sugar
- ⅓ cup karo syrup
- 1 Tbsp unsalted butter, melted
- ⅛ tsp salt
- 1 large egg, lightly beaten
- ¾ cup finely chopped pecans toasted
Instructions:
Shells
- Beat cream cheese and butter at medium speed of an electric mixer until creamy. Gradually add flour and cinnamon, beating at low speed just until ingredients are blended. Wrap dough in wax paper, and chill 2 hours.
- Divide dough 48 balls. Place in lightly greased miniature muffin pans, shaping each into a shell.
Filling
- Preheat oven to 325°F.
- Combine first 5 ingredients in a small mixing bowl; beat at medium speed of an electric mixer until blended. Stir in pecans. Spoon filling evenly into pastry shells.
- Bake for 25 minutes or until set. Cool slightly. Remove from pans, and cool completely on a wire rack.
Notes:
- ou can use any type of nuts that you enjoy.
- pecans
- walnuts
- peanuts
- pistachios
- Can substitute pure maple syrup for corn syrup.
- Can Pecan Tassies be frozen? Yes! Bake tarts and cool to room temperature. Place them in a freezer safe bag or container with parchment paper between the layers to prevent them from sticking. Store in the freezer for up to 4 months.
- When ready to eat, thaw and enjoy.
- Store tarts in an airtight container at room temperature.
Steph
Remember this recipe.
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The yield is listed as 24 tarts, but in the recipe the dough is divided in half and each half yields 24 tarts. Which is correct? Thanks!
It should make 48 tarts in total. I corrected the recipe card. Thanks!
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Could this shell be used for Key Lime tarts ?
Those do look like little round bites of perfection! Have a Festive Festivus! Oh, and Merry Christmas as well.
I bet these are ooey-gooey good right out of the oven. I'm saving this recipe and I bet these become my favorite cookies. Merry Christmas