pecan tassies

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:

img_6945  The filling fit perfectly in each crust, topped with pecans.

Out of the oven, they are beautiful:

img_6948  With a nice crack from the sugar at the top!  One platter full of tassies went to one party, while the remaining got paired with my orange creamsicle tart for another:

img_6946  They were a hit!

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