Thursday, September 6, 2012

Pecan Tassies {with caramel drizzle}

Oh what a sweet treat - like mini pecan pies! They make a wonderful presentation too. 

Whenever I make these tasty treats, I always! hear lots of 'M-M-M-MORE PLEASE!' And "I need that recipe!" 

If you have one of these mini pastry pushers (from Pampered Chef), it makes this job a whole lot easier as you put the ball of dough in the mini muffin pan, and press this nifty tool in it and your crust is formed & ready to be filled!  
I love it! 




PECAN TASSIES 

CRUST:
1 - 8 ozs. pkg. cream cheese, softened 
1 c. margarine or butter, softened
2 c. all purpose flour

FILLING: 

2 eggs, beaten
1-1/2 c. brown sugar
2 tsp. vanilla extract
1-1/2 c. chopped pecans
12 vanilla caramels, melted, optional
1 Tb. milk, optional 

To make crust: Combine cream cheese and margarine in medium bowl; add flour; mix well.  Chill

Divide dough into quarters; divide each quarter into 12 balls.  Press each onto bottom and sides of mini-muffin pan.  Preheat oven to 325*. 

To make filling: Combine eggs, brown sugar and vanilla in medium bowl; stir in pecans. Spoon into pastry shells, filling each cup.  Bake 25 - 30 minutes or until pastry is golden.  Cool 5 minutes- remove from pan.  Sprinkle with powdered sugar or melt caramels and milk adn spoon over cooled tarts.

If you're serving right away, you could drizzle with some caramel ice cream topping like I did for the photo. 

Linked to Weekend Potluck
             Foodie Friends Friday
            Scrumptious Sunday
          Mix it up Monday
            Melt in your mouth Monday
           Whatcha Whipped up Wednesday
         Wonderful Food Wednesday