I grew up enjoying bourbon-pecan tassies every year around the holidays. They will forever remind me of the holiday season. This is one of my all-time favorite bourbon-pecan tassie recipes from Cooking Light.
Cutting out all sweets from your diet always backfires. Often when we feel deprived or restrict certain foods for too long, we eventually reach a breaking point and can’t control ourselves around those foods. Instead of pledging to cut out sweet treats forever, incorporate them in moderation into your diet on special occasions. Spending time in the kitchen around the holidays baking is always such a nice memory that your family will remember forever!
This is one of my all-time favorite bourbon-pecan tassie recipes from Cooking Light. Whole-grain rye flour and heart-healthy pecans make this a lighter holiday treat.
- baking spray with flour
- 2 tablespoons canola oil
- 2 tablespoons butter softened
- 1 tablespoon powdered sugar
- 1 tablespoon 1% low-fat milk
- 1 ounce reduced-fat cream cheese softened
- 1/3 cup chopped toasted pecans
- 1 cup whole-grain rye flour
- 1/4 tablespoon kosher salt
- 1/3 cup packed brown sugar
- 1/3 cup pure maple syrup
- 2 tablespoons bourbon or rye whiskey
- 2 large eggs
- 1 tablespoons butter melted
- 1/4 teaspoon kosher salt
- 2/3 cup chopped toasted pecans
- 1 ounce dark chocolate chopped
- Preheat oven to 350F.
- Generously coat a 24 cup mini muffin tin with baking spray.
- In a large bowl, beat oil, 2 Tbsp butter, powdered sugar, milk, and cream cheese with an electric mixer on medium speed until well combined.
- Process pecans in a food processor until finely ground. Add rye flour and 1/4 tsp salt to food processor; pulse 5 times.
- Add flour-pecan mixture to butter mixture; beat just until combined. Knead in bowl until dough comes together.
- Shape dough into 24 balls.
- Place balls in cups of a prepared muffin pan; press dough into bottom and up sides of cups to form shells.
- Bake 5 minutes, and let cool 10 minutes.
- Whisk together brown sugar, maple syrup, bourbon, eggs, 1 Tbsp butter, and 1/4 tsp salt in a large bowl.
- Stir in chopped pecans. Spoon about 1 Tbsp pecan mixture into each prepared tart shell.
- Bake 18 minutes or until filling is puffed and browned. Cool 20 minutes in a pan on a wire rack.
- Microwave chocolate in a microwave-safe bowl on high until chocolate melts, about 45 seconds, stirring every 15 seconds.
- Run an offset spatula around the edges of tarts to loosen; remove tarts from pan.
- Drizzle chocolate evenly over each tart.
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