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Ingredients
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- 1 package (8 ounces) cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- 1/4 cup packed light brown sugar
- 1/4 cup light corn syrup
- 1 egg
- 1/4 teaspoon salt
- 1 package (15 ounces) refrigerated pie crusts, prepared as mini tart shells
Instructions
- In a large bowl, beat cream cheese and butter until smooth.
- Beat in powdered sugar and vanilla until light and fluffy.
- Stir in pecans.
- In a separate small bowl, whisk together brown sugar, corn syrup, egg, and salt.
- Spoon pecan mixture into cream cheese mixture.
- Fill prepared mini tart shells with the pecan mixture.
- Bake at 350°F (175°C) for 15-20 minutes, or until the filling is set and the crust is golden.
- Let cool completely before serving.
Notes
- For a richer flavor, toast the chopped pecans before adding them to the filling.
- You can make your own mini tart shells from scratch if preferred.
- These tassies can be stored in an airtight container at room temperature for up to 3 days.
- Garnish with a dollop of whipped cream or a sprinkle of extra chopped pecans before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tassie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg