Pecan Tassies - Kraft Recipes Top
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Pecan Tassies

Prep Time
Total Time

24 servings, 1 tart each

Bake delicious Pecan Tassies in mini muffin pans for tiny, elegant pecan desserts! Serve these Pecan Tassies at the holidays or for any special occasion.

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What You Need

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Make It

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  • 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 nuts; 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.

Special Equipment Needed


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 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.


  • 24 servings, 1 tart each

Nutritional Information

Serving Size 24 servings, 1 tart each
Calories 140
Total fat 9g
Saturated fat 4g
Cholesterol 25mg
Sodium 50mg
Carbohydrate 13g
Dietary fiber 1g
Sugars 8g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from a very delicious recipe I remember my Mom making every year at Christmas time. a very delicious recipe I remember my Mom making every year at Christmas time. I have a little tip: instead of mixing the pecans into the filling before pouring in the crust, we always filled the crusts with the chopped pecans, and then poured the mixture into each cup. This way you will have plenty of pecans in each cup and control the amount of filling so you won't have an overflow when it cooks.
Date published: 2005-11-29
Rated 5 out of 5 by from I looked up this recipe for the recipe for the crust. I use the filling recipe from the karo syrup label. I don't care for brown sugar and this recipe uses white granulated sugar. I liked the idea of putting in the pecans first. My mother made these and I lost her recipe. She used the ingredients in this recipe but I liked the karo and granulated sugar better. I put a dash of salt in everything. I quadruple the recipe.
Date published: 2016-11-16
Rated 5 out of 5 by from My daughter and I had great fun doing this recipe together. 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!!!!
Date published: 2004-12-16
Rated 4 out of 5 by from I made this last night for a family gathering. I made this last night for a family gathering. I read lots of suggestions and took advice from several. I added salt to the dough and butter to the filling. I took them out at 18 min. I put the pecans in the bottom of the pastry then the filling on top. Thet turned out very good. Next time I will not drizzle with chocolate I will just put a half of a pecan on top of each to decorate.
Date published: 2012-04-09
Rated 5 out of 5 by from They were easy to make. They were easy to make. I made them for the first time this year for a Christmas family gathering. They were a big hit. Alot easier than making pecan pie. I did the first batch drizzled with the chocolate and the second batch with powdered sugar sprinkled over top. Both looked professionally done. Thanks for a great recipe. Keep up the good work.
Date published: 2004-12-28
Rated 5 out of 5 by from This receipe is great. This receipe is great. I only made a single batch this time, but will definatly double it next time. My 6 year old grandaughter helped me. I made them with Splenda brown sugar so my husband could enjoy them. Pecan pie is one of his favorites. It was easy and fun to do with a grandaughter. I did not add the chocolate.
Date published: 2005-12-05
Rated 1 out of 5 by from Something is lacking in this recipe. Something is lacking in this recipe. The crust was flat tasting and the filling lacked something. I searched other recipes for Pecan Tassies and they have you include salt in the dough and butter in the filling. As I was making them something seemed off. I will try Pecan Tassies again, but someone else's recipe.
Date published: 2005-12-03
Rated 4 out of 5 by from Very good tasting cookie........ Very good tasting cookie........ more like a small pie. My mother-in-law's recipe called for 1 tsp butter added to the filling. 1st batch I overfilled and they ran terrible. But after adding the butter, it thickened up the filling and did not leave an air bubble in the middle. My family loves them warmed up in the microwave for just a few seconds to taste like they are fresh from the oven.
Date published: 2005-12-12
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