This is an easy to make, tasty dessert with an impressive presentation. The dough is very simple (only three ingredients!) and is easy to work with as well. I wouldn't describe this recipe as labor intensive, but you do have to stand there and press 24 balls of dough into 24 mini muffin tins. It's not hard, but it takes a few minutes. This is the first recipe I made in my new mini-muffin tin and I was quite impressed. Also, since my pan was non-stick, the tassies popped right out. These freeze well.
These were great and would have been better if I would have thinned the crust out more when pressing it in the mini muffin pan. Nest time I think I will also refrigerate the dough beforehand to make it easier to work with. It gets a little crumbly when just at room temp.
Very similar to a recipe I lost years ago. If you don't get the dough totally up the sides, the filling will overflow and stick to the rim making it hard to get them out. We lost three (shucks - forced to eat the rejects). They are awesome - Thanks!
these are great so glad I found the recipe as I has lost mine and wanted to make them for my book club.
Tasty and simple! My suggestions are to press the dough against the bottom and sides of of the pan to make "mini cups". I placed about 1 heaping teaspoon of filling in the cup. I used a non stick pan but still had to slide my knife around the cup to loosen it. It was totally worth the work! I was never able to eat just one.
Sooo good, yet simple! I halved the recipe, and used white onions since that's all I had. I also used white vinegar instead of balsamic, which, again, I didn't have, as well as dried parsley! This sauce tasted great with fusili. Thanks!
I get requests for this recipe all the time. I usually use an 8 oz brink of cream cheese instead of just 6 and double the rest of the recipe. I have never had any issues with the crust (and 8 oz of cream cheese is much easier to find where I live than 3 oz).
A co-worker told me "if there are cookies in heaven, they have these!" I only wish I had a mini tart-shaper (but I've ordered one!); I will be making these as soon as my new 24-cup mini muffin tin and tart tamper arrive! I only had a 12-cup mini pan. These are AWESOME and easy. I had a little problem with the crust sticking but my pan is *old*.
Super Easy! Turns out great! I baked mine for 12 minutes and took them out because I wanted it to be crunchy on the outside and soft and moist on the inside.
These were wonderful. I made them for my son's 2nd grade class, for their Thanksgiving celebration. Handheld, they were perfect for little fingers, and 2 bites is just the right size, when there is more than 1 thing for sampling. I followed the recipe as written, and had 24 tassies to share! Thanks for sharing a great recipe, Joyce Heddin!