CHOCOLATE-PECAN TASSIES
These gussied-up pecan tassies are perfect for cookie tins.
Provided by Southern Living Test Kitchen
Time 3h
Yield 20 mini pies
Number Of Ingredients 16
Steps:
- Prepare the Chocolate Crusts: Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add egg yolk, flour, cocoa, and salt. Beat until fully combined, about 1 minute. Cover bowl with plastic wrap, and chill 2 hours.
- Coat a 24-cup mini muffin pan with cooking spray. Uncover dough; shape into 20 (1-inch) balls. Gently press each ball into bottom and up sides of 20 prepared muffin cups. Place in freezer, uncovered, until ready to use.
- Prepare the Filling: Preheat oven to 350°F. Whisk together egg, granulated sugar, corn syrup, brown sugar, melted butter, vanilla, and salt in a glass measuring cup or a small bowl until smooth.
- Remove Chocolate Crusts from freezer; fill each with about ½ teaspoon finely chopped pecans. Carefully drizzle Filling over pecans to come about three-fourths up the sides of each crust. Top each with 2 pecan halves.
- Bake in preheated oven until mostly dry to the touch and crust is set, about 18 minutes. Cool 15 minutes in muffin pan. Run a small knife around edge of each crust. Lift from pan; place on a serving platter. Cool completely, about 15 minutes.
- Place chopped chocolate in a small microwave-safe bowl, and microwave on 50% power until melted, stirring every 30 seconds (about 1 minute total). Transfer melted chocolate to a small piping bag or a ziplock plastic bag with 1 small corner snipped off, and drizzle chocolate over cooled tassies.
PECAN TASSIES
These little tarts are a great hit - and look beautiful on a holiday tray!
Provided by Carla A.
Categories Desserts Pies Pecan Pie Recipes
Time 40m
Yield 60
Number Of Ingredients 9
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.
Nutrition Facts : Calories 166 calories, Carbohydrate 16 g, Cholesterol 17.1 mg, Fat 10.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 97.2 mg, Sugar 9.1 g
CHOCOLATE RUM PECAN TASSIES
It just wouldn't be Christmas without some tassies on the cookie tray! If you want to spice them up a little this year, you might want to give these a try. I've played with my original recipe and they're pretty darned good! You can omit the rum and use extract if desired. Enjoy! CHEERS! (photo from bing images)
Provided by Kelly Williams
Categories Chocolate
Time 1h
Number Of Ingredients 13
Steps:
- 1. Crust: Blend cream cheese and butter, add flour and powdered sugar. Refrigerate for about 30 minutes. Divide dough into 24 balls and press into mini muffin pans. (Note: Do not use dark coated pans.) Filling: Combine egg, brown sugar, vanilla, rum, chocolate chips and nuts. Fill cups 3/4 full. Bake at 325 degrees for 25 to 30 minutes or until light brown. Cool 5 minutes and remove from pans. Sprinkle lightly with powdered sugar if desired.
CHOCOLATE PECAN TASSIES
Make and share this Chocolate Pecan Tassies recipe from Food.com.
Provided by PugGrannie
Categories Dessert
Time 52m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Allow both crust pouches to stand at room temperature for 15-20 minutes.
- Heat oven to 375°F.
- Unfold each crust; remove top plastic sheets. Press out fold lines.
- Sprinkle each with 1 teaspoon flour. Spread flour evenly over crusts.
- Invert and remove remaining plastic sheets.
- Using a 2-5/8" to 2-3/4" round, scalloped cookie cutter, cut 12 rounds out of each crust.
- Gently press each round, floured side down, into 24 ungreased miniature muffin cups.
- Divide 1/3 cup of the nuts evenly in pie crust-lined muffin cups. In small bowl, beat brown sugar, chocolate, butter, vanilla, and egg only until smooth (do not overbeat; mixture should not be bubbly).
- Spoon teaspoonful of filling over nuts in each cup.
- Sprinkle with remaining nuts.
- Bake at 375°F for 18-22 minutes or until filling is set and crust is light golden brown.
- Cool 1 minute; remove from pans.
Nutrition Facts : Calories 144.5, Fat 8.9, SaturatedFat 2.3, Cholesterol 10.1, Sodium 94.8, Carbohydrate 15.2, Fiber 1.1, Sugar 6.8, Protein 1.7
GERMAN CHOCOLATE TASSIES
My son and I love chocolate, so I made this brownie-like recipe to satisfy any chocolate lover. The pecans add a welcome crunch. -John Williams, Beaumont, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups., Pulse pecans and coconut in a food processor until finely chopped. In a small bowl, whisk brown sugar, egg, butter, vanilla and salt. Whisk in chocolate. Stir in pecan mixture. Place a rounded teaspoon of filling in each cup. Bake until filling is set, 17-20 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 129 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 68mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
SHORTCUT COCONUT-PECAN CHOCOLATE TASSIES
You can garnish these cookies with pecan halves or a couple of chocolate chips before baking, or drizzle with a little melted chocolate after taking them out of the oven. -Deb Villenauve, Krakow, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix cake mix and oats; stir in egg and melted butter. Shape mixture into 1-in. balls. Press onto bottom and up sides of greased mini muffin cups., Bake just until set, 8-10 minutes. Cool slightly before removing to wire racks; cool completely., Top each with about 1 teaspoon frosting. If desired, top with pecans or drizzle with melted chocolate.
Nutrition Facts : Calories 94 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 105mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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