How To make Walnut and Chocolate Tassies
For crust: Nonstick cooking spray 1 c All-purpose flour
1 ds Salt
1/2 c Unsalted butter; chilled
And cut into small pieces 3 oz Light cream cheese; chill
Cut in small pieces For filling: 3/4 c Chopped walnuts
1/2 c Granulated sugar
1 oz Semisweet chocolate; chopped
1 lg Egg plus 1 egg white;
-lightly Beaten together For garnish: 1/2 c Whipping cream
2 1/2 ts Light brown sugar
2 1/2 ts Dark rum
Recipe by: St. Louis Post-Dispatch 4/29/96 To prepare crust: Coat 2 minimuffin tins (1 3/4 inches in diameter, with 12 molds each) with nonstick cooking spray; set aside. Place flour and salt
in bowl of food processor fitted with metal blade. Add butter and cream cheese; process for several seconds, pulsing machine on and off, until mixture resembles rolled oats. (Alternately, by hand, place ingredients in mixing bowl and use pastry blender or 2 table knives to cut butter and cream cheese into flour.) Place mixture on lightly floured work surface; gather together a small amount to form into ball. To ensure even blending of fat and flour, smear ball of dough onto work surface with heel of hand. Repeat technique with remaining mixture. Gather dough into single mass and flatten into disk. Wrap in plastic wrap; refrigerate at least 30 minutes. When ready to bake, preheat oven to 350 degrees. Divide dough into 24 pieces. Place each piece into muffin mold, pressing dough firmly onto bottom and sides to form tart shells. To prepare filling: Mix together nuts, sugar, chocolate and eggs in small bowl. Divide mixture among prepared tart shells. Bake tarts until crusts are golden, 20 to 25 minutes. Remove from oven. Let cool 5 minutes, then unmold. Tarts can be served warm or cool. (Tarts can be made 1 day ahead. Keep in airtight container at room temperature.) When ready to serve, whip cream until soft peaks form. Gradually beat in brown sugar. Stir in rum. Whip until firm peaks form. Transfer to serving bowl. Arrange By Betty Rosbottom. -----
How To make Walnut and Chocolate Tassies's Videos
Pecan Tassies
Making All Things New - Aaron Espe
Video recipe of the week: Pecan Tassies
Video recipe of the week: Pecan Tassies
By: chanclosky
Published on: November 23, 2016
Source:
Pecan Tassies (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pecan Tassies. I think of these cute little Pecan Tassies as miniature Pecan Pies. They make a nice addition to your holiday baking, and are especially good when you're having a large group over for dinner and want to serve your desserts buffet style. The pastry is unique as it contains cream cheese, which adds both flavor as well as making the pastry wonderfully tender and flaky. I love how the custard-like filling is sweet and gooey and has lots of crunchy pecans. Pecans Tassies store very well and can also be frozen.
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Pecan Tassies (Mini Pecan Pies!)
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Since I can remember, Mom has made pecan tassies once a year. The batch always makes a lot so they lasted the entire month of December. Pretty much, they're bite-size pecan pies! Leave it to us in the Midwest to figure out how to have pie on a cookie platter! ???????? These are fun to make with the whole family, so start a new tradition this year!
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INGREDIENTS
- 8 oz cream cheese
- 1 1/2 cups butter
- 2 2/3 cups flour
- 1 egg yolk
- 4 eggs
- 2 1/4 cups brown sugar
- 4 tbsp butter, melted
- 4 tsp vanilla extract
- 2 3/4 cups pecans, chopped
INSTRUCTIONS
For the pastry:
Place the cream cheese in a mixer. Slice the butter into thin slices and add to the mixer. Cream the cream cheese and butter at high speed until smooth. Add the egg yolk and mix together. Add the flour slowly. Beat until combined into a pastry dough. The dough will be sticky.
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For the filling:
Start with four eggs, slightly beaten. Add the brown sugar to the eggs.
Add the melted butter, vanilla, and chopped pecans. Mix until combined.
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To assemble:
Use one rounded teaspoon of dough for each mini tart. Dip fingers in flour and press dough into the tart pan. If a hole is accidentally made, add excess dough to repair.
Place one teaspoon of filling in each tart.
Bake for 20-25 minutes at 350°F until golden brown.
#Christmas #baking #Christmasbaking #25daysofChristmas
Betty's Traditional Southern Pecan Tarts
Betty demonstrates how to make Traditional Southern Pecan Tarts. I was inspired to make these tarts after our trip to Jean Farris Winery, where Rick and I shared a Bourbon Pecan Tart for dessert. The pecan tarts I am making in this video do not have any alcohol or chocolate chips. These are just the traditional style of pecan tarts.
Traditional Southern Pecan Tarts
3 ounces cream cheese, softened
½ cup butter, softened
1 cup flour (all-purpose or self-rising)
cooking oil spray
¾ cup firmly-packed light brown sugar
1 teaspoon butter
1 egg, well beaten
¼ teaspoon salt
1 teaspoon vanilla
2/3 cup chopped pecans
Combine 3 ounces cream cheese and ½ cup butter, and blend until smooth. Add 1 cup flour, mixing well. Refrigerate dough 1 hour. (You may use the dough immediately, if it is workable.) Shape the dough into 24 balls. Shape each ball into a small shell and place it in a muffin pan that has been sprayed with cooking oil spray. The pastry shell should cover the bottom and go up the sides of the muffin tin about ½ inch. Bake the shells at 350 degrees (F) for about 10 minutes before filling. Watch to make sure the shells do not get over-browned. While the shells are baking, make your pecan filling: Combine ¾ cup firmly-packed light brown sugar, 1 teaspoon butter, 1 well beaten egg, ¼ teaspoon salt, 1 teaspoon vanilla, and 2/3 cup chopped pecans. Bring the partially baked tart shells out of the oven and place 1 teaspoon filling into each shell. Bake at 350 degrees (F) for an additional 10 to 15 minutes. Again, watch to make sure the tarts do not get over-browned. Remove from oven and immediately remove tarts from muffin tin and place on a nice serving plate. Enjoy!!! This recipe will make 24 Traditional Southern Pecan Tarts. Love, Betty ♥♥♥♥♥
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Pecan Tassies
Pecan Tassies are such a classic treat! Loaded with crunchy nuts and warm brown sugar, encased in tender pastry. Just like pecan pie, in cookie form!
*Sponsored by Domino® Sugar*
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