When you read through this recipe, it may seem like a long process, but the steps actually went quickly, and it was pretty easy to make.

This recipe caught my eye because of the beautiful picture it had of the finished tassies. This was the first time I had heard about them and wanted to give them a try. A tassie is a small tart or miniature pie. This dessert is a miniature version of a pecan pie.

When I rewrite a recipe for this blog, there are many times I find that the instructions are confusing and unspecific.  After preparing the recipe myself, I often change the directions  to make them clearer and easier to follow.

One common mistake I come across, especially in dessert recipes, is when they call for toasted nuts. The author never instructs you on how to toast them.  I will always include that process in my interpretation of the recipe.

This recipe is wonderful. The tassies look professionally made and taste delightful. The drizzeled chocolate adds a beautiful layer and luscious taste. You can go with the low-fat ingredients, but I did not. I will leave that up to you. Bring this beautiful dessert to a dinner. They will make you a star!

This recipe is courtesy of Cookinglight.com. It says it makes 24 tassies, but I only got 20, so you may want to double up on the crust ingredients.

Ingredients for the Bourbon-Pecan Tassies

Crust:
Baking spray with flour
2 tbsp. canola oil
2 tbsp. butter, softened
1 tbsp. powered sugar
1 tbsp. 1% low-fat milk
1 oz. 1/3-less fat cream cheese, softened (I used regular cream cheese)
1/3 cup chopped toasted pecans
1 cup whole grain rye flour
1/4 tsp. kosher salt

Filling:
1/3 cup packed brown sugar
1/3 cup pure maple syrup
2 tbsp. bourbon or rye whiskey
2 large eggs
1 tbsp. butter, melted
1/4 tsp. kosher salt
2/3 cup chopped toasted pecans
1 0z. bittersweet chocolate, chopped 

To prepare crust:
Preheat oven to 350.

Process 1 cup of chopped pecans into a food processor until finely ground.

Lay them out on a baking sheet and place in the oven for 10-15 minutes, until just lightly browned. Take them out and set aside. Leave the oven on 350.

Generously coat a 24 cup mini muffing pan with baking spray.

Beat oil, 2 tbsp. butter, powdered sugar, milk, and cream cheese with an electric mixer on medium speed until well combined.

Set aside.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife.

Place in food processor with 1/3 cup of pecans,1/4 tsp. salt.

Pulse 5 times.

Add butter mixture to flour mixture; beat until just combined. Mixture will be crumbly.

Take bowl off of food processor and knead in bowl until dough comes together, 3-4 times.

Shape dough in 24 balls. (I got 20).

Press dough into the bottom of the prepared muffin pan, and press up the sides as well to form a shell. 

Place in oven and bake for 5 minutes.

Cool for 10 minutes.

To prepare filling:
Whisk together brown sugar, maple syrup, bourbon, eggs, 1 tbsp. butter, and salt in a large bowl.

Stir in 2/3 cup pecans. 

Spoon about 1 tbsp. pecan mixture into each tart shell.

 

Bake 18 minutes or until filling is puffed and browned.

Cool 20 minutes.

Microwave chocolate in a microwave-safe bowl on high until it melts, about 45 seconds, stirring every 15 seconds. Set aside.

Run a spatula around the edges of the tarts to loosen; remove tarts from the pan. Drizzle chocolate evenly over each tart.

It’s that simple!