Pecan Tassies – Simples Recipe Ever

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Pecan Tassies – Simples Recipe Ever :- A wonderful cookie-cup treat, pecan tassies blend the buttery deliciousness of a shortbread cookie with the caramel-y, nutty filling of a pecan pie. Pecan tassies are a mouthwatering combination of the two flavours. In addition to being the ideal accent to any holiday dessert table, these bite-sized treats are also an excellent addition to a plate full of Christmas cookies.

 

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Pecan Tassies – Simples Recipe Ever

 

The shortbread crust that we use in our recipe for pecan tassies is made with a decadent combination of butter and cream cheese. Brown sugar, butter, a touch of vanilla extract and salt, and the ideal quantity of nutty nuts are the ingredients that make up the filling, which is a sugary and delicious mixture. With the convenience of a cookie and the scrumptiousness of a slice of pie, these pecan tassies will be gone from the serving tray before you even realise it.

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Ingredients

For the tart shells:

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  • ½ cup unsalted butter room temperature (113g or 8 tablespoons)
  • 3 ounces block cream cheese at room temperature
  • 1 cup all-purpose flour sifted after measuring (126g)
  •  teaspoon salt

For the filling:

  • 2 tablespoons unsalted butter melted
  • ¾ cup light brown sugar packed (170g)
  • 2 tablespoons light corn syrup (like Karo)
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup chopped toasted pecans (112g or 4oz)

 

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Instructions

in order to get the tart shells ready: Bake at 350 degrees Fahrenheit. Spray some vegetable cooking spray on a tiny muffin tin and give it a light coating. Put aside for later. Mix the butter and cream cheese together in a basin set aside for mixing. Using an electric mixer, whip the ingredients together until they are completely incorporated. When you have added the flour and salt, continue to mix until you have a soft dough.

One tablespoon of dough, which is approximately 14 to 16 grammes, should be used at a time to roll the dough into a ball, and then the ball should be pressed equally into the bottom and up the sides of each muffin cup. For the purpose of adding a sufficient amount of filling, you should make sure that the dough reaches the top of the pan.

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Also see :- Pumpkin Protein Pancakes Recipe – Know the Secret Tips

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In order to simplify the procedure, I use a mini-tart shaper to press the dough into tart shell shapes and a small cookie scoop to portion the dough. Together, these two tools make the process much simpler.
As soon as the muffin tin is full, place it in the freezer while you prepare the filling. Chilling the dough will assist it in maintaining its shape when it is cooked.

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To make the filling, combine the melted butter, sugar, and corn syrup by stirring them together until they are completely incorporated. Combine the eggs, vanilla extract, and salt. Stir until everything is incorporated. The chopped pecans should be folded in.

You should use one tablespoon of the filling to fill each tart shell, but you should be careful not to overfill them. For twenty to twenty-five minutes, or until the tops are a light golden brown, bake the cookies. After the cookies have cooled for five minutes in the pan, remove them and place them on a cooling rack. Just before serving, sprinkle with powdered sugar or add a dollop of whipped cream to the top of the dessert.

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Nutrition

  • Calories: 130kcal
  •  Carbohydrates: 13g
  • Protein: 2g
  •  Fat: 8g
  •  Saturated Fat: 3g
  •  Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 3g
  • Trans Fat: 0.2g
  •  Cholesterol: 27mg
  • Sodium: 70mg
  • Potassium: 48mg
  •  Fiber: 1g
  • Sugar: 8g
  • Vitamin A: 171IU
  •  Vitamin C: 0.05mg
  •  Calcium: 26mg
  •  Iron: 0.5mg

Notes

Cookies have a shelf life of up to three days when stored at room temperature. For extended storage, refrigerate the liquid. It is also possible to freeze tassies for up to one month if they are put in an airtight container and sealed properly.

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At a temperature of 350 degrees Fahrenheit, toast the pecans on a baking sheet that has been lined with parchment paper for six to eight minutes, or until they have a mild aroma. Then, cut it very finely.
There is a fairly good chance that you will have some filling left over. Baking it in a small ramekin that has been lightly sprayed with vegetable cooking spray is all that is required. Have fun!

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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