Pecan tassies are always fun to make because they are like individual sized pecan pies. For holiday parties, it’s a fun way to serve up pecan confections without making a mess!
This year, I used the recipe from Baked Explorations by Matt Lewis and Renato Poliafito. The crust called for 6 oz of cream cheese, which is hard to do without wasting any since each box of cream cheese at the market contains 8 oz. So, I bought 2 boxes and multiplied the recipe by 2.5, creating 48 tassies using standard 12 muffin tins. I doubled the filling recipe to fit the crusts but it ended up being too much – I could have gotten by with probably 1.5 times of the recipe.
Here are the tassies waiting to be baked:
Out of the oven, they are beautiful: