For the crust:
Place 1 8-ounce package of cream cheese in a mixer. Use 1/3 less fat variety for a healthier treat.
Slice 1 1/2 cups butter into thin slices and add to mixer.
Cream the cream cheese and butter in your mixer at high speed until smooth.
Add 2 2/3 cups flour slowly.
Beat until combined into pastry dough. The dough will be sticky.
For the filling:
Start with 4 eggs, slightly beaten.
Add 3 cups brown sugar to the eggs.
Combine eggs and brown sugar with 4 tablespoons melted butter and 4 teaspoons vanilla.
Purchase or chop 3 cups of chopped pecans.
Combine pecans with egg, brown sugar, butter, and vanilla mixture.
Assembling the tassies:
Dip fingers in flour and press dough into tart pan. Use 1 teaspoon of dough for each mini tart.
If a hole is accidentally made, add excess dough to repair.
Place 1 teaspoon of filling in each tart.
Bake for 20 to 25 minutes at 350 degrees, until golden brown.
Serve displayed on a glass plate or other decorative element.
This recipe yields 7 to 8 dozen tassies.
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