Zutaten für Pecan Pie Tassies
- 8 ounces (227g) cream cheese (softened)
- 1/2 cup (113g) unsalted butter (softened) + 1/4 cup (57g) unsalted butter (melted)
- 1 1/2 cups (180g) all-purpose flour
- Cooking Spray
- 2 large eggs
- Corn Syrup
- Vanilla Extract
- 1 cup (100g) pecan halves
- 1/2 cup (100g) granulated sugar
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Zubereitung von Pecan Pie Tassies
- Preheat oven to 350°F (175°C).
- **Make the Cream Cheese Crust:** In a medium bowl, combine 8 ounces (227g) cream cheese (softened), 1/2 cup (113g) unsalted butter (softened), and 1 1/2 cups (180g) all-purpose flour. Mix until a dough forms.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 20 minutes.
- Prepare the mini muffin tins: Spray a 24-cup mini muffin tin with cooking spray.
- Divide and press the dough: Divide the chilled dough into 24 equal portions. Roll each portion into a small ball and press it into the bottom and slightly up the sides of each mini muffin cup.
- **Make the Pecan Filling:** In a separate bowl, whisk together 2 large eggs, 1 cup (200g) light corn syrup, 1/2 cup (100g) granulated sugar, 1/4 cup (57g) unsalted butter (melted), 1 teaspoon vanilla extract, and 1 cup (100g) pecan halves.
- Fill the crusts: Pour the pecan filling into each prepared crust, filling them about 3/4 full.
- Bake: Bake for 25-30 minutes, or until the crust is golden brown and the filling is set and slightly darkened around the edges.
- Cool and set: Let the tassies cool completely in the muffin tin before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
37g
Fat
28g
Carbs
6g
