Dessert

Pecan Tassies

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prep time

20 min

total time

50 min

Makes 4 dozen tarts or 48 servings, 1 tart each.

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photo by:

kraft

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What You Need

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/2 cup butter, softened

1-1/2 cups flour

1 egg

1/2 cup firmly packed brown sugar

1 Tbsp. butter, melted

1 tsp. vanilla

6 oz. Baker's Semi-Sweet Chocolate, divided

1 cup finely chopped pecans, divided

Make It

PREHEAT oven to 350°F. Beat cream cheese and 1/2 cup softened butter in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Shape dough into ball, adding additional flour if dough is sticky. Divide into 48 balls. Place 1 ball in each of 48 lightly greased miniature muffin pan cups; press dough firmly onto bottom and 3/4 up side of each cup to form shell. Cover and refrigerate shells while preparing filling.

BEAT egg, sugar, 1 Tbsp. melted butter and the vanilla in medium bowl with wire whisk until well blended. Chop 4 oz. of the chocolate; sprinkle evenly into shells. Top each with 1 tsp. of the pecans; cover evenly with the egg mixture.

BAKE 25 to 30 minutes or until lightly browned. Cool in pan on wire racks 30 minutes; remove tarts from pans. Melt remaining chocolate as directed on package; drizzle over tarts. Let stand until chocolate is set. Store in tightly covered container in refrigerator.

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rating

They were very good! I brought them to a party and they were the first things to go. Not only do they taste good, they also look really good.I might consider adding a little sugar to the pastry, but overall they hit the spot!
posted by tafrin89 | on 9/30/2006

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Really good...but if you overbake, it becomes dry!
posted by ayesmith27 | on 7/16/2006

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This was awesome. People could not stop eating them. They are so easy and delicious.
posted by jank_26 | on 12/28/2005

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Well, I didn't have the small muffin tins, so I made them bigger using regular muffin tins and doubled the recipe. It made for a more satisfying portion. I used raisins instead of chocolate. They turned out more like a classic butter tart which is what my husband wanted. We found it to be yummy!
posted by mac-edith | on 12/21/2005

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Everyone enjoyed these very good. The pastry is so simple it's great. I used chocolate chips instead of chopped chocolate. Delicious!!
posted by tanormand | on 12/16/2005

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Simple and Scrumptious!
posted by bbear | on 12/12/2005

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Not bad but I found it rather dry and on the bland side. I don't think I'd make it again.
posted by janicecondy | on 11/1/2005

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I made these for the holidays and I won't be making them again. I found that they were very dry and not that flavourful. I tried baking them for 19 minutes and they still seemed a little hard.
posted by titanyic | on 1/19/2005

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Turned out deeeelish! Which was an extra nice surprise considering some of the negative reviews posted and since I'm usually not a successful baker. I too (as previously mentioned by someone), added sugar & salt to the dough and toasted the pecans first. Since I didn't have mini muffin tins or any muffin tins at all, I used aluminum foilware Tart Shells - 6.4cmx2.0cm(2.5"x3/4") and made 24 instead of 48. Baked them for 20 minutes (same as someone else in a review but they used mini tins), rack in middle of oven. Making more to serve at Christmas. Thanks Kraft!
posted by la-liz | on 1/5/2005

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I found them very dry, and had way too much egg filling left over afterwards. I also didn't get 48 tarts - I only got 30
posted by pkjmanojlovic | on 1/5/2005