Bourbon Pecan Tassies Recipes

BOURBON-PECAN TASSIES

Steps:

• Preheat oven to 350F.
• Generously coat a 24 cup mini muffin tin with baking spray.
• In a large bowl, beat oil, 2 Tbsp butter, powdered sugar, milk, and cream cheese with an electric mixer on medium speed until well combined.
• Process pecans in a food processor until finely ground. Add rye flour and 1/4 tsp salt to food processor; pulse 5 times.
• Add flour-pecan mixture to butter mixture; beat just until combined. Knead in bowl until dough comes together.
• Shape dough into 24 balls.
• Place balls in cups of a prepared muffin pan; press dough into bottom and up sides of cups to form shells.
• Bake 5 minutes, and let cool 10 minutes.
• Whisk together brown sugar, maple syrup, bourbon, eggs, 1 Tbsp butter, and 1/4 tsp salt in a large bowl.
• Stir in chopped pecans. Spoon about 1 Tbsp pecan mixture into each prepared tart shell.
• Bake 18 minutes or until filling is puffed and browned. Cool 20 minutes in a pan on a wire rack.
• Microwave chocolate in a microwave-safe bowl on high until chocolate melts, about 45 seconds, stirring every 15 seconds.
• Run an offset spatula around the edges of tarts to loosen; remove tarts from pan.
• Drizzle chocolate evenly over each tart.

BESS LONDON'S PECAN TASSIES

Steps:

• With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
• Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
• In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.
• Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

PECAN TASSIES

Steps:

• In a small bowl, beat butter and cream cheese until smooth; gradually beat in flour. Refrigerate, covered, 1 hour or until firm enough to roll., Preheat oven to 375°. Shape dough into 1-in. balls; press evenly onto bottoms and up sides of greased mini muffin cups., For filling, in a small bowl, mix egg, brown sugar, butter, vanilla and salt until blended. Stir in 1/3 cup pecans; spoon into pastries. Sprinkle with remaining pecans., Bake 15-20 minutes or until edges are golden and filling is puffed. Cool in pans 2 minutes. Remove to wire racks to cool. Freeze option: Freeze cooled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers.

GRANDMA'S PECAN TASSIES

Steps:

• Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
• Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
• Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
• Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.

CHOCOLATE BOURBON PECAN TASSIES

Steps:

• 1. Pre-heat oven to 350 degrees.
• 2. In a large saucepan, melt butter and chocolate over medium heat, then let cool.
• 3. In a large bowl, beat eggs until frothy, then add sugar, dark corn syrup, vanilla, bourbon and salt. Mixing together.
• 4. Add a small amount of the melted chocolate/butter mixture and mix together. Then add the rest of the chocolate/butter mixture.
• 5. For pie/tassie crust, stir the flour, cocoa powder and sugar together. Work the butter into the flour mixture until it resembles coarse meal. Then slowly mix the egg/water into the dough until it comes together as a ball.
• 6. For tassies, with your fingers, work a small dough ball out in a mini-muffin pan. Place several pecans in each and then fill with filling. You can also make (about) 5 mini-tarts or 1 pie. It is addictive, so make enough to share.
• 7. Bake until set, 15 minutes for tassies, 25 minutes for tarts and about 30 minutes for pie.

PECAN TASSIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
• In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
• Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.