Amazing Pecan Tassies: 1 Delightful Bite

Oh, I am SO excited to share these little gems with you! If you’re anything like me, the holiday season (or any excuse for a little treat, really!) calls for something special, something that feels both comforting and a bit elegant. That’s where these Pecan Tassies come in. They’re like mini pecan pies, but so much easier and just perfect for popping into your mouth. My granny, bless her heart, always had a way of making even the simplest things feel like a celebration. I remember her kitchen smelling like pure magic, especially when she was baking for guests. These tassies bring back all those warm, fuzzy feelings, and I just know they’re going to become a staple in your baking rotation too. They’re truly the ultimate little bite of happiness!

Why You’ll Love These Pecan Tassies

• Super Easy to Make: Seriously, the filling comes together in a flash, and using store-bought tart shells makes it even quicker.
• Irresistible Flavor: That creamy, buttery filling with the crunch of pecans? Pure heaven.
• Perfectly Portion-Controlled: They’re bite-sized, so you can have one (or two!) without feeling guilty.
• Crowd-Pleasers: Whether it’s Christmas, Thanksgiving, or just a Tuesday, these are always a hit.
• Festive & Pretty: They look so lovely on a dessert platter, making your spread extra special.

Gathering Your Pecan Tassies Ingredients

Okay, let’s get down to business! For these absolutely delightful Pecan Tassies, we’re going to need a few key players. Don’t worry, it’s all pretty straightforward, and the results are SO worth it. Having everything ready to go makes the whole process a breeze. These are definitely the best kind of cream cheese pecan tassies, and it all starts with good ingredients.

Essential Ingredients for Perfect Pecan Tassies

Here’s what you’ll need to grab:

• 1 package (8 ounces) cream cheese, softened (this is super important for a smooth filling!)
• 1/2 cup (1 stick) butter, softened (just like the cream cheese, nice and soft is key)
• 1 1/4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans (I like mine a bit chunky!)
• 1/4 cup packed light brown sugar
• 1/4 cup light corn syrup
• 1 large egg
• 1/4 teaspoon salt
• 1 package (15 ounces) refrigerated pie crusts, prepared as mini tart shells (you can buy these or make your own, but the pre-made ones are a lifesaver!)

Ingredient Notes and Potential Substitutions

A little tip from my kitchen: toasting your chopped pecans before you add them? Oh my goodness, it really amps up the nutty flavor. It’s totally optional but highly recommended! If you’re feeling ambitious, you can absolutely make your own mini tart shells from scratch – it’s a bit more work but totally doable. For the corn syrup, light corn syrup is what I always use, but if you can’t find it, a dark corn syrup will work too, it’ll just give a slightly deeper flavor, which is lovely for those Southern pecan tassies vibes.

How to Prepare Irresistible Pecan Tassies

Alright, let’s get these little beauties made! This is where the magic really happens, and trust me, it’s not complicated at all. My granny always said the key is to just enjoy the process, and that’s exactly what we’re going to do. We’ll start with the creamy base, then add that rich pecan filling, and finally, bake them up to golden perfection. It’s a simple pecan tassies recipe that yields the most amazing results, truly some of the best pecan tassies you’ll ever taste.

Step-by-Step Baking of Pecan Tassies

First things first, grab your biggest mixing bowl. We need to cream together that softened cream cheese and butter until it’s super smooth and lovely. No lumps allowed! Then, we’ll beat in the powdered sugar and vanilla extract until the mixture is light and fluffy – think of it like a sweet, creamy cloud. Next, gently stir in those chopped pecans. You want them evenly distributed, but don’t go crazy mixing! In a separate little bowl, whisk together the light brown sugar, corn syrup, egg, and salt. This is our gooey, nutty filling. Now, carefully spoon the pecan mixture into the cream cheese mixture and give it one last gentle stir to combine. Don’t overmix here; we want to keep it nice and tender. Finally, spoon this glorious filling into your prepared mini tart shells. Fill them up, but maybe not right to the very tippy-top, to avoid any overflow during baking. Pop them into a preheated oven at 350°F (175°C) and bake for about 15 to 20 minutes. You’ll know they’re ready when the filling looks set and the edges of the crust are a beautiful golden brown. Let them cool completely on a wire rack before you even think about tasting them – patience is a virtue, especially with these!

Tips for Baking Perfect Pecan Tassies

A couple of little secrets from my kitchen to yours: don’t over-fill those tart shells! They need a little room to puff up, and you don’t want a sticky mess all over your baking sheet. Keep an eye on them while they’re baking, as ovens can be so different. You’re looking for that lovely golden color on the crust, and the filling should be just set, not jiggly. The most important part? Letting them cool *completely*. I know, I know, it’s torture when they smell this good, but if you try to move them too soon, they can fall apart. Trust me on this one; the wait is absolutely worth it for perfect little bites!

Serving and Storing Your Pecan Tassies

Now that you’ve baked these little beauties, let’s talk about how to make them shine and how to keep them tasting just as amazing. Presentation is everything, right? And making sure leftovers stay fresh is just smart cooking!

Delicious Ways to Serve Pecan Tassies

These are just SO cute on a platter, aren’t they? I love to serve them at room temperature, but if you want a little something extra, a tiny dollop of whipped cream or a sprinkle of extra chopped pecans right before serving is just divine. They really hit the spot as part of a bigger dessert spread, especially for things like Christmas cookie ideas or when you’re putting together your Thanksgiving dessert recipes.

Storing Your Pecan Tassies

The best part? These little guys keep wonderfully! Once they’ve cooled completely, you can pop them into an airtight container. They’ll stay lovely at room temperature for about 3 days. Just make sure they’re sealed up tight to avoid any dryness or picking up any funky smells from the fridge. Easy peasy!

Frequently Asked Questions About Pecan Tassies

Got questions? I’ve got answers! It’s totally normal to have a few when you’re trying out a new recipe, especially ones as delightful as these. These little pecan tassies are pretty forgiving, but here are some things people often ask me. They’re great for those “easy holiday desserts” moments when you need something impressive but don’t have tons of time!

Can I Make Pecan Tassies Ahead of Time?

Oh, absolutely! That’s one of the best things about these mini pecan pies. You can totally make the filling a day in advance and store it in an airtight container in the fridge. Just give it a good stir before spooning it into your prepared tart shells. Or, you can even bake the tassies entirely and store them at room temperature for up to 3 days. They’re perfect for getting a head start on your holiday baking!

How Do I Prevent My Pecan Tassies From Sticking?

This is a classic baking puzzle, isn’t it? If you’re using those refrigerated pie crusts, they usually bake up pretty nicely without sticking. But if you’re worried, or if you’re using homemade shells, I always recommend giving your mini tart pans a good greasing. A little bit of butter or non-stick cooking spray worked into every nook and cranny of the pan before you press in the dough usually does the trick. It ensures your beautiful little tassies pop right out!

Are There Any Variations for Pecan Tassies?

You bet there are! While I adore them just as they are, you can totally play around with them. For an extra cozy flavor, try adding a pinch of cinnamon or even a tiny bit of nutmeg to the cream cheese filling – it’s lovely with the pecans. And nuts? While pecans are king here, you could experiment with finely chopped walnuts too. Just make sure they’re chopped small enough so they don’t make the filling too chunky.

Nutritional Information for Pecan Tassies

Just a little note from my kitchen: all the nutritional details you might see for these delicious Pecan Tassies are pretty much estimates. It really depends on the specific brands you use and how you make them. So, think of these numbers as a general guide rather than exact science. Happy baking!

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