Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and lightly grease two 12-cup mini muffin tins with nonstick spray or butter.
- In a medium mixing bowl, beat the softened cream cheese and unsalted butter together for about 2 minutes until pale and creamy.
- Add the all-purpose flour and salt to the bowl and mix until the dough just comes together without overworking.
- Divide the dough into 24 equal portions, roll each into a small ball, and press into the prepared mini muffin cups, forming shells on the bottom and sides.
- Bake the shells at 350°F for 5 to 6 minutes until they are just set and still pale; remove from the oven and let cool for 1 minute.
- Meanwhile, in a separate bowl, whisk together the large egg, packed brown sugar, melted butter, and vanilla extract until smooth.
- Fold the chopped pecan pieces and a pinch of sea salt into the filling mixture until evenly distributed.
- Spoon about 1 tablespoon of filling into each partially baked shell, filling them nearly to the rim.
- Return the filled tassies to the oven and bake at 350°F for 16 to 18 minutes until the filling is set with a slight jiggle and the tops turn light golden brown.
- Allow the tassies to cool in the muffin tins for at least 10 minutes, then carefully loosen them with a thin spatula and transfer to a wire cooling rack to cool completely.
Notes
These pecan tassies can be made ahead and frozen for up to 3 months; thaw at room temperature before serving.