Chocolate Bourbon Pecan Tassies

Chocolate Bourbon Pecan Tassies

These simple, bite-size desserts are like individual-serving pies. And you’ll find them across the Southern sideboard at family reunions, church suppers, and potlucks. The small format and large batch aspect of the recipe will make them your new favorite treat for feeding a crowd—or just keeping a little taste of something sweet on hand for weekday pie cravings.

Chocolate Bourbon Pecan Tassies
 
Makes 24 tassies
Ingredients
  • Cream Cheese Pastry Dough (recipe follows)
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 2 tablespoons (42 grams) light corn syrup
  • 2 tablespoons (42 grams) dark corn syrup
  • 1 tablespoon (14 grams) unsalted butter, melted
  • 1 large egg (50 grams)
  • 1½ tablespoons (21 grams) bourbon
  • ⅛ teaspoon kosher salt
  • ¼ cup (28 grams) finely chopped pecans
  • ¼ cup (43 grams) chopped dark chocolate morsels
Instructions
  1. Preheat oven to 350°F (180°C). Spray a 24-cup mini muffin pan with cooking spray.
  2. On a lightly floured surface, roll Cream Cheese Pastry Dough to 1/16-inch thickness. Using a 2¾-inch round cutter, cut dough, rerolling scraps only once. Place one round in each prepared muffin cup, pressing into bottom and up sides. Prick dough with a fork. Freeze while preparing filling.
  3. In a medium bowl, whisk together brown sugar, corn syrups, and melted butter until smooth. Add egg, bourbon, and salt, whisking until combined. In another medium bowl, combine pecans and chocolate morsels. Remove Cream Cheese Pastry Dough from freezer, and sprinkle 1 teaspoon pecan mixture into each prepared crust. Pour egg mixture over pecans, filling each cup three-fourths full.
  4. Bake until filling is set and an instant-read thermometer inserted in center registers 185°F (85°C), about 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

 
Cream Cheese Pastry Dough
 
Makes 24 tassies
Ingredients
  • ½ cup (113 grams) unsalted butter, softened
  • ⅓ cup plus 2 teaspoons (85 grams) cream cheese, softened
  • 1 cup (125 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed until smooth. Reduce mixer speed to low. Gradually add flour and salt, beating until combined. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes. (Dough can be made ahead of time. If chilled for a long period of time, let dough stand at room temperature for 15 to 20 minutes before rolling.)

 

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