Bake delicious Pecan Tassies in mini muffin pans for tiny, elegant pecan desserts your guests are sure to love. Serve these Pecan Tassies for the holidays or for any special occasion—they fit in just about anywhere.
What You Need
Original recipe yields 24 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter or margarine, softened
1 cup flour
3/4 cup packed brown sugar
1 tsp. vanilla
3/4 cup finely chopped PLANTERS Pecans
3 oz. BAKER'S Semi-Sweet Chocolate, melted
Add To Shopping List
Let's Make It
Beat cream cheese and butter in large bowl with mixer until well blended. Add flour; mix well. Refrigerate 1 hour or until chilled.
Heat oven to 350°F. Divide dough into 24 balls; place 1 in each of 24 miniature muffin pan cups. Press onto bottoms and up sides of cups to form shells. Beat egg in medium bowl. Add sugar and vanilla; mix well. Stir in nuts; spoon into pastry shells, filling each 3/4 full.
Bake 25 min. or until lightly browned. Let stand 5 min. in pans; remove to wire racks. Cool completely. Drizzle with melted chocolate. Let stand until set.
For a quick garnish, dust cooled tarts with powdered sugar instead of drizzling with the melted chocolate.
How to Soften Cream Cheese
Place measured amount of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or until slightly softened.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1 tart each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.