Pecan Tassies

photo by:kraft

Baked in mini muffin pans, these elegant tarts resemble tiny pecan pies. Serve them at the holidays or for any special occasion.

time

prep:

20 min

total:

2 hr 15 min

servings

total:

2 doz. or 24 servings, 1 tart each

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What You Need

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/2

cup (1 stick) butter or margarine, softened

cup flour

egg

3/4

cup packed brown sugar

tsp. vanilla

3/4

cup finely chopped PLANTERS Pecans

oz. BAKER'S Semi-Sweet Chocolate, melted

Make It

BEAT cream cheese and butter in large bowl with mixer until well blended. Add flour; mix well. Refrigerate 1 hour or until chilled.

HEAT oven to 350°F. Divide dough into 24 balls; place 1 in each of 24 miniature muffin pan cups; press onto bottoms and up sides of cups to form shells. Beat egg in medium bowl. Add sugar and vanilla; mix well. Stir in nut; spoon into pastry shells, filling each 3/4 full.

BAKE 25 min. or until lightly browned. Let stand 5 min. in pans; remove to wire racks. Cool completely. Drizzle with melted chocolate. Let stand until set.

Kraft Kitchens Tips

Variation

For a quick garnish, dust cooled tarts with powdered sugar instead of drizzling with the melted chocolate.

How to Soften Cream Cheese

Place measured amount of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or until slightly softened.

How to Easily Drizzle Melted Chocolate

Melt BAKER'S Baking Chocolate as directed on package. Use a teaspoon to drizzle chocolate back and forth over dessert in desired design. Or, spoon melted chocolate into small resealable plastic bag; press out excess air and seal bag. Cut small piece (about 1/8 inch) from one of the bottom corners of bag. Use bag to drizzle chocolate over dessert.

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questionbox1

posted:12/16/2004

My daughter and I had great fun doing this recipe together. We took it to our annual Thanksgiving meal at church. By the time we got through the line they were all gone! In anything you do you have to check on what your are cooking because oven temps vary. One man said he liked the idea of eating a "whole" pecan pie and not near the calories of the big ones. Thanks again for submitting a great recipe!!!!

a cook

posted:12/15/2004

a cook

posted:12/15/2004

I cooked this on 350 degrees for 25 minutes and they almost burned. Make sure you check these around the 15 and 20 minute mark. Very good tart, nonetheless!

chickadee20

posted:12/12/2004

The recipe called for one cup of flour, but did not say all purpose or self-rising. I used self-rising and the fell apart when I took them out of the pan. Is it all purpose, or self-rising? I would like to make them again. Tell me what went wrong.

Lolli_Popper

posted:12/11/2004

the cookie dough was very tender and flavorful. It was a perfect compliment to the delicious pecan filling.

appleannie69us

posted:12/10/2004

I made these, and after baking like it said, the filling was hard on the top, and did not cook at the bottom, the crust was brown, but not done. It did not say to spray the pan with PAM, or put in a small baking cup. It browned, stuck to the pan, but was not done throuhout.

mrscyc

posted:12/7/2004

The recipe looks easy and will make a nice Christmas dessert. I'm a little confused on how to make the crust. Please explain.

a cook

posted:12/6/2004

I screwed up and put the brown sugar in the crust part on a dble batch. oh well went a head and made filling and they are wonderful. next time i will do it the way the recipe says.

char156

posted:12/5/2004

It is very good.I could hardly save any for other people.

Vindra

posted:12/2/2004

I have made this recipe many times with walnuts and it is always a hit--there have been fights over who gets the last one. It is very easy to make and so delicious.