Mini Pecan Tassies

 

My brothers and I have always been competitive. In fact I can recall  my brother Darien racing me around the block until he finally won because I was so exhausted! Now that we’re older, it’s much more fun to compete – especially when it comes to cooking. Most holidays we find ourselves having dessert competitions. This Thanksgiving Darien’s wife was the champion, blowing everyone out of the water with her red velvet cupcakes (photo below). My little tassies didn’t have a chance! But they did get some love, along with Darien’s amazing shortbread. I hope they send me the recipes so I can share. For now, I can only share what I know. This recipe is a combination of a couple things: the idea and the filling is inspired by Chef Chuck’s Mini Pecan Pies but I changed it slightly.

Ingredients:

1.5 c flour

1/2 c butter

1 tsp sugar

pinch of salt

a few 1/4 c water

1 c Creme Caramel Pecans (Squirrel Brand because they’re not too sweet) – chopped

1/4 c butter, melted

2 tbls pure maple syrup

2 tbls brown sugar

1/2 beaten egg

1 cup heavy whipping cream

a little sugar, depending on how the amount of sweetness you prefer

Preparation:

Sift flour into mixing bowl and add the rest of the dry ingredients. Blend together.

Cut in butter with two knives until it looks like little pea-sized clumps.

With tips of fingers blend with a light rubbing motion until the mixture resembles bread crumbs.

Dribble water throughout until the dough is moist and sticking together. Add just enough water for this, not too much.

Cover and refrigerate for 15 minutes.

While the dough is in the fridge, make the filling:

Add the sugar and butter, then stir together.

Now add the rest of the mixture, except the egg.

Stir together and then add the egg.

Dough:

Turn the dough out on to a flat clean and lightly floured surface.

Knead a couple times and then roll out with a rolling pin (make sure the pin has flour on it to avoid sticking).

When the dough in even and thin (about 1/4 inch), you’re ready to cut the mini shells.

I use a small glass, but if you’ve got all the tools, use a round cookie cutter to make a shape that will fit the size of the mini muffin tins.

I end up having to roll out the individual shapes because they are usually too small and thick. It’s kind of fun and only takes a second or two.

Take the mini pies shells and put them into the muffin pan. With a fork, make sure to put holes at the bottom of each.

I like to push the sides down and pinch a bit to mimic the look of a regular sized pie.

Now spoon the mixture into the shell (about halfway to the top of each shell). The mixture does rise a bit when cooking, and then when it cools it sinks back down a bit.

Bake at 350 for about 25 minutes, and until the crust is a little golden.

Topping

With an electric mixer, whip the cream and the sugar until thick and the consistency you like.

Now it’s time to enjoy! Make some awesome coffee, dollop some whipped cream on the top, and EAT!

Enjoy!

Asunta’s Luscious Red Velvet Cupcakes (I’ll get the recipe soon!)