Pecan Tassies

photo by TnuSami photo by TnuSami
photo by TnuSami
photo by alligirl photo by alligirl
photo by TnuSami photo by TnuSami
photo by Wildflour photo by Wildflour
Ready In:
24 mini tassies




  • Crust---------------.
  • Blend cream cheese and butter, add flour.
  • Refrigeerate for about 30 minutes.
  • Divide dough in 24 balls and press in mini muffin pans.
  • (Note: Do not use dark coated pans.) Filling---------------.
  • Combine egg, brown sugar, vanilla and nuts.
  • Fill cups 3/4 full.
  • Bake at 325 degrees for 25 to 30 minutes or until light brown.
  • Cool 5 minutes and remove from pans.

Questions & Replies

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  1. Claire312
    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.
  2. Alexi's Mom
    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.
  3. Buzymomof3
    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!
  4. sues4cy
    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).
  5. dardav56
    these are great so glad I found the recipe as I has lost mine and wanted to make them for my book club.


  1. dale.eble
    Pecan Tassies - I made this recipe for years the way my mother did - forming the balls, placing in the muffin pan then gently shaping the dough into a mini pie shell. Then I realized that all you need do is put the dough in the pan, then press a mini-tart shaper from Pamper Chef into the dough ball and you're done. So much easier.
  2. Anu_N
    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 am into low carb at this time.
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