Whole Wheat Pecan Tassies with Vanilla
Submitted by tomcat8013
Whole wheat cream cheese pastry gives these mini pecan tarts a nutty edge, while vanilla-spiked filling adds aromatic warmth to the classic brown sugar and pecan combo.
YIELD
30 servingsPREP
35 minCOOK
25 minREADY
60 minThis version of pecan tassies trades refined flour for whole wheat, adding a toasty, earthy note that plays beautifully against sweet caramel filling. Vanilla extract deepens the filling’s complexity, creating a more aromatic bite than the traditional recipe. The cream cheese dough stays tender despite the heartier flour, and these little tarts freeze like a dream for make-ahead entertaining.
Pro Tips
- Chill for easier handling: The brief chill after shaping the dough balls makes them firm enough to press into cups without sticking to your fingers.
- Remove while warm: The recipe’s advice to unmold before completely cool is critical. Once that caramel sets, you’ll need a chisel.
- Freeze smart: Layer cooled tassies between parchment in an airtight container. They thaw in 30 minutes at room temp and taste freshly baked.
Variations
- Use half all-purpose and half whole wheat flour for a milder whole grain flavor
- Add ¼ tsp cinnamon to the filling for a spiced pecan pie effect
- Top each tassie with a pecan half instead of chopped pecans for a prettier presentation
Ingredients
Directions
Prehead oven to 325℉ (160℃). Mix together the butter and cream cheese in a small bowl or food processor. Add the flour and blend thoroughly. Divide and shape into 30 balls. Wrap all 30 balls together in plastic wrap and chill slightly. Place each ball in a tiny ungreased fluted tart pan or muffin cup. Line the pans by pressing the dough with your fingertips against the bottoms and sides.
For the filling, place half the pecans in the dough-lined pan. Beat together the egg, sugar, butter, vanilla, and salt until all lumps are gone. Pour the egg mixture onto the pecan topped dough.
Dot with the remaining pecans. Bake for 25 minutes or until the filling is set. Cool 5 minutes on a rack and remove from the pans before they are cool, as the caramel will set. These tiny tarts freeze easily.
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