Pecan Tassies

Pecan pie does vary quite a bit when it comes to the filling.  Some are sweeter than others and the filling can be runny or be pretty solid.  However, just like peanut brittle, there is never enough nuts there to satisfy.

These little gems turned out to be less like a pecan pie than I thought they would.  Instead of a nut topping with a filling, they were packed with pecans and the liquid filling baked up to be just enough to clump all the nuts together.  Between the taste and the size, these tarts are perfect for any get together or afternoon snack. The recipe below makes 24 tarts, 2 1/2 inches in diameter.

Pecan Tassies
adapted from The Essential Baker

Ingredients/Pastry Dough
1 cup flour
1/2 cup softened butter
3 oz softened cream cheese

Ingredients/Filling
3/4 cup light brown sugar
2 tsp vanilla extract
3 tbs dark corn syrup
1 egg
2 tbs melted butter
1/4 tsp salt
1 cup of pecans

For pastry dough, cream together butter and cream cheese until fluffy.  This should take about 2 minutes on medium speed using a stand mixer.  With the mixer still running, add the flour in 1/4 cup increments, beating until the mixture becomes a ball of dough.

Flatten the ball of dough, wrap in plastic wrap and place in refrigerator to chill for no less than 2 hours.  Remove and let stand for about 10 minutes until it becomes flexible.  The dough should be able to be rolled easily without breaking and should not require a lot of flour.

Lightly dust 2 wax sheets of paper with flour.  Then sandwich the dough disc between the wax paper with the flour side facing the dough.  Roll until dough is 1/4 of an inch thick.  Remove the top sheet of paper and dust off excess flour from the dough.  Cut out rounds in the dough measuring 3 1/4 inches in diameter.  Keep cutting and rolling scraps until there is no longer enough dough to cut out.

Place each circle of dough in the mini tart pans. Press and shape to fit all crevasses, making sure it clings to the bottom as well as the fluted sides. Smooth off the excess dough sticking above the top edges with your fingers.   Place the pans on a baking sheet and chill in the refridgerator while you make the filling.

Preheat the oven to 350 degrees.  Place the nuts in a shallow foil pan or on a baking sheet.  Let nuts toast in oven for 5 minutes.  Remove and once the nuts have cooled, coarsely chop and set aside.

Fill a medium bowl with the egg, vanilla, butter and corn syrup.  Whip together with a wire whisk.  In a separate bowl, mix the sugar and salt together.  Add this dry mix to the egg mixture, whisking until completely blended. Put mixture into a container with a pouring spout.

Take out the mini tarts.  Evenly fill each one with the chopped pecans. Then pour the sugar mixture into each, dividing the liquid filling equally.

Leave the tarts on the baking sheet and place in oven to bake.  Tarts are done when filling is set and crust is a light brown.  This should take about 25-30 minutes.  Remove pans and place on rack to completely cool.

Tarts should come out of pans easily by tapping on the bottom.

Notes and Tips:
1. The tartlet pans I used were not non-stick and the instructions stated they needed to be greased.  I used a paper towel dipped in oil to grease the inside of the tart pans
2.  Even with greasing the pans, the spilling of the filling on the top edge of the tart will cause it to stick, so be careful when pouring the filling.
                       **LAST YEAR: Brown Sugar Peanut Squares**


 

Pecan Chocolate Squares

Well since it is Friday, I wanted to make something that was tasty but not too difficult.  Something that would be good as an afternoon snack.  I started looking at the recipes for squares and bars.  Most of them I had already seen or tasted before.  That is until I landed on this one.

It was fairly easy to prepare, with a cookie base and a pie top.  Also, the squares do have a special twist of the cinnamon in the base with a thin layer of chocolate, which brings you back to the thought of Mexican chocolate.  The pie topping is made with dark brown sugar and toasted pecans.  Actually, 3 cups of pecans and the pan is only 9 inches square.  No skimping in that respect!

These are great served with coffee as well as tea.  Also, if you find yourself lacking in calcium, a dollop of whipped cream on top would also be good!

Pecan Chocolate Squares
adapted from Fine Cooking Cookies

Ingredients/Cookie Base
2 cups flour
2 oz grated bittersweet chocolate
1/2 cup packed light brown sugar
2 tsp cinnamon
1/2 tsp salt
3/4 cup cold butter cut into cubes

Ingredients/Pecan Topping
1/3 cup honey
2 tbs heavy cream
1/2 cup butter
1 cup dark brown sugar
3 cups toasted chopped pecans
1/2 tsp salt

Preheat the oven to 350 degrees.  Fill food processor bowl with all the cookie base ingredients except chocolate.  Pulse about 15-20 times until mixture becomes crumbly. Empty food processor bowl into 9 inch square pan.  Press crumbs into pan, forming an even crust over the inside.

Place pan in the oven and bake about 25 minutes.  Crust should be firm and golden when done.  Remove pan and place on rack.  Then evenly sprinkle the grated chocolate all over the top of the crust.  Set aside.

For the pecan topping, fill a saucepan with butter  and place over medium heat, stirring until melted.   Add heavy cream, salt, brown sugar and honey.  Mix together as it cooks, letting it come to a simmer.  Then cook for and additional minute, stirring occasionally.  Remove from heat and fold  in the pecans.  

Pour pecan mixture over the chocolate coated crust.  Smooth out so layer is even.  Place in oven and bake about 16-18 minutes.  It is done when you open the oven and see all the topping bubbling-not just the edges.  Place pan on rack and let cool completely before cutting and serving.
Enjoy!

Tips and Notes:
The method of sprinkling the grated chocolate is not good enough for even distribution, I took a spatula and smoothed it out after it melted a little.

                           **LAST YEAR: Cajun Chicken Carter**