Cream Cheese Pastry:
In the bowl of your electric mixer, or with a hand mixer, beat the
butter, cream cheese, and sugar until light and fluffy. Add the
flour and salt and beat until incorporated. Divide the pastry into
four equal portions. Flatten each portion into a round disk,
wrap in plastic, and refrigerate for about one hour or until firm (can be chilled
Preheat the oven to 375
degrees F (190 degrees C). Have ready two - 24 cup miniature muffin pans.
Remove one round of the pastry from
the refrigerator. On a lightly floured surface
roll the pastry until it's about 1/8 inch thick.
Using a round or fluted cookie cutter, that is slightly larger than
the muffin cups, cut the pastry into rounds, and then gently
fit the rounds into the muffin tins. Gather up any scraps of pastry
and re-roll. (Each portion will make about 12 rounds of pastry.) Repeat with the
other three disks of chilled
pastry. Place the pastry lined muffin tins in the refrigerator while
you make the pecan filling.
Pecan Filling: Place
the eggs in a large bowl, and whisk until lightly beaten. Then
whisk, or stir, in the brown sugar, melted butter, vanilla, and salt
until well combined. Spoon or pour about 1 tablespoon of the filling
into each of the pastry-lined muffin tins (you want the pastry cups to
be about 3/4 full). Sprinkle each with some coarsely chopped pecans.
Bake in the preheated
oven for about 17-20 minutes, or until the pastry has nicely browned
around the edges and
the filling is just set, but still a little soft in the center. (The
filling does puff up during baking but will settle back down during cooling.) Remove from
oven and place on a wire rack to cool for about five minutes before removing
the Pecan Tassies to finish cooling on a wire rack. Pecan Tassies can be frozen.
Makes about 48 miniature Pecan Tassies.