1cupfinely chopped pecans -measured after chopping
Instructions
Prepare the Crust
With an mixer cream together the cream cheese and butter until smooth and creamy
Add a little flour at a time and all of it is incorporated
Cover and place in the fridge for about 45 minutes to a hour(The dough is a little easier to work with if it is slightly chilled)
Prepare the Pecan filling
Whisk together eggs , butter and vinegar until nice and frothy
Whisk in brown sugar
Fold in pecans
Making the Pecan Tassies
With a cookie scoop or spoon scoop out a small portion of dough and roll into a ball
Place the ball into the muffin well
Dip the small end of the tart tamper into a little flour and press the ball down until the tamp feels like it is close to the bottom of the well
Carefully lift the tamp straight up and the dough should release it
Repeat this until all of the wells are full
Fill the tarts with about a 1-2 teaspoons of filling -see notes
Bake in a 350 degree oven for 25-30 minutes
Cool for 10 minutes and remove from the pan and cool on a cooling rack
Notes
Be careful not to over fill the tarts . The filling should be right below top they will rise in baking but if they over flow it is difficult to remove these from the pan. If they overflow run a sharp knife around the edges . These freeze great! Store them in a sealed container and when ready to serve take them out and defrost over night at room temperature
Keyword mini pecan pies, mini pecan tarts, pecan tassies, southern desserts, tiny pecan pies