Pecan Tassies

• 份量: 24 servings
• 准备时间: 20 minutes
• 总时间: 43 minutes

配料

½ cup unsalted butter (room temperature (113g or 8 tablespoons)

3 ounces block cream cheese (at room temperature)

1 cup all-purpose flour (sifted after measuring (126g)

⅛ teaspoon salt

2 tablespoons unsalted butter (melted)

¾ cup light brown sugar ( packed (170g)

2 tablespoons light corn syrup (like Karo)

2 large eggs (room temperature)

1 teaspoon vanilla extract

¼ teaspoon salt

1 cup chopped toasted pecans (112g or 4oz)

步骤

To prepare the tart shells:

Preheat oven to 350°F. Lightly coat a mini muffin tin with vegetable cooking spray. Set aside.

Combine the butter and cream cheese in a mixing bowl. Using an electric mixer beat until combined. Add the flour and salt and blend until a soft dough forms.

Working with scant 1 tablespoon of dough (about 13 to 14g) at a time, roll into a ball then press evenly into the bottom and up the sides of each muffin cup. Make sure the dough reaches the top (or slightly over the top) of the pan so you can add a decent amount of filling.

PRO TIP: To make the process easier I use a small cookie scoop to portion the dough and a mini-tart shaper to press the dough into tart shell shapes.

Once filled freeze the muffin tin while preparing the filling. Chilling will help the dough hold its shape when baked.

To prepare the filling:

Stir together the melted butter, sugar and corn syrup until combined. Add the eggs, vanilla and salt. Stir until blended. Fold in the chopped pecans.

Fill each tart shell to the top with about one tablespoon of the filling taking care not to overfill. Bake for 20 to 25 minutes or until the tops are light golden brown. Cool the cookies in the pan for 5 minutes then remove to a cooling rack. Dust with powdered sugar or add a dollop of whipped cream just before serving.

营养

• 卡路里: 130 kcal
• 总脂肪: 8 g
• 饱和脂肪: 3 g
• 不饱和脂肪: 4 g
• 反式脂肪: 0.2 g
• 胆固醇: 27 mg
• 钠: 70 mg
• 总碳水化合物: 13 g
• 膳食纤维: 1 g
• 总糖: 8 g
• 蛋白质: 2 g