Bourbon-Pecan Tassies
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.
Ingredients
Crust
- 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
Filling
- 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
Instructions
Crust
- 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.
Filling
- 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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