Pecan Tassies
Pecan Tassies are the perfect bite-size dessert to give you that pecan pie flavor. Miniature pecan tassies are the ideal way to decorate your dessert table and serve up for the holidays. The pastry is a unique blend that is light, tender, and flaky, with a pecan custard filling that is sweet.
My mom makes these every year for Christmas. I needed to come up with a healthier version this year so I wouldn’t miss out on their deliciousness. These are reminiscent of pecan pie and are also called pecan cup cookies. Whatever you call them, they are good. Good. I can’t decide if I prefer them with or without the chocolate, so I generally make half with and half without.
What Are Pecan Tassies
Pecan tassies are little mini pecan tartlets that have a cream cheese base pastry and a creamy filling and crunchy pecans and a sprinkle of chocolate chips. Tassies can also be called pecan tartlets, mini pecan pies, and more. It is just a fun name that many serve up during the holidays.
How To Make Pecan Tassies
Start by creating the pastry. In a bowl mix your butter and cream cheese together until nice and creamy. Then mix in your baking mix, and form 24 balls.
Place those balls in the mini tart pan and use a finger or spoon to help press the dough into a tart shell.
Then sprinkle your pecans and chocolate chips into each cup, making sure evenly distributed.
Then to make the filling you mix eggs, sweetener, molasses, salt, butter, and vanilla together. Fill the tart shells, and bake for 20-30 minutes or until lightly browned.
How Much Filling Do You Use Per Tart
I aim to put around two teaspoons into each tart. Now, if your tart looks a little full before two teaspoons that is okay, do less filling. If you do too much, it will overflow.
My Filling Ran Over The Mini Tart Pan, What Happened
If your filling ran over the mini tart pan, it is because you had too much filling in the tart cup. This can happen, as these pecan tartlets bake up they will rise, and it does happen where they overflow. Just aim to pour less mixture into the cup so that it doesn’t happen again.
One thing I do is layout aluminum foil on the bottom rack of the oven so that if the tassies do overflow the mess falls onto the aluminum foil. I do this a lot when I bake pies, tarts, etc. Saves time for a messy cleanup when the occasional overflow happens.
How Long Can Pecan Tassies Keep
You are welcome to store pecan tassies in the fridge or room temperature for up to one week. Just ensure that you properly store them in an airtight container to help preserve them as long as possible. I will say these get eaten fast; we rarely have any left after a couple of days.
Can Pecan Cup Cookies Be Frozen
Yes! Pecan Tassies (or Pecan Tarts) freeze entirely. Just allow them to cool completely on a baking rack. Once cooled you will transfer over to a freezer bag or freezer-friendly airtight container. Then freeze up to two months.
When you are ready to eat them, thaw at room temperature in the container, or place in the fridge and allow to thaw overnight.
How To Get Tassies Out Of The Pan
Getting your pecan tartlets out of the pan can be tricky at times. I grab a fork and gently push on the edge to lift the tartlet right out of the pan. If you find your mixture cooked over you might need to run a knife around the edge to break up any of the custard mix that overflowed. It can be a little sticky.
Can I Use Pie Crust In Replace of Making My Own Pastry
The pastry used in this recipe is sweeter than a regular pie crust and offers a more chewy texture like a cookie. But, if you want more of a pecan pie take, you can use my easy low carb pie crust recipe.
Can you tell these are Keto Pecan Tassies?
This low carb pecan tassies recipe amazed me at how much these tasted like the ones my mom used to make. I could barely notice a difference. If you are on the hunt for a lighter version, than this recipe is calling your name.
Check out these other tasty pecan recipes
Have you ever made homemade pecan tassies before?
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Pecan Tassies
Ingredients
Dough:
- 1/2 cup butter
- 3 oz cream cheese softened
- 3/4 cup almond flour
- 2 tbsp coconut flour
Filling:
- 2 eggs
- 1/2 cups Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp molasses ***
- 2 tbsp melted butter
- 1 pinch salt
- 1/2 tsp vanilla extract
- 1/2 cup chopped pecans
- 120 sugar free chocolate chips optional (about 1 cup, 5 per tart)
Instructions
Pastry
- Line a mini tart pan with aluminum liners sprayed with cookie spray or grease it very well. These can stick.
- Cream butter and cream cheese. Add flours and mix well.
- Make into 24 balls; place one ball in each cup of a mini tart pan. Use your fingers, a measuring teaspoon, or a tart tamper to press out into a tart shell.
- Divide pecans and chocolate chips (if using) into each cup.
Filling
- Preheat oven to 350.
- Put the eggs, sweetener, molasses, melted butter, salt, and vanilla into a medium bowl. Mix well.
- Fill the tart shells. I put 1.5-2 teaspoons onto each. Bake for about 20-30 minutes or until lightly browned.
Notes
Nutrition
Originally Published December 5, 2015. Revised and Republished October 3, 2019.
Hello! I was reading the directions & it says to add flours & flax on number 2, but I don’t see it in the ingredients above. Does it need flax in the crust? Thanks so much, looking forward to trying!
This is an old post. I’ve stopped using flax and I redid the recipe to use more almond flour.
There is no flax mentioned in ingredient list. Where is it used
This is an older post. Since then I’ve stopped using flax and I reworked the recipe to use more almond flour. Sorry for the typo. Off to fix that now!
The usual keto disaster😢 crust was a crumbled mess… wouldn’t come out of the pan in tact and tasted awful😫. The only good part was the filling. I’m at my wits end trying to make anything with almond and coconut flour it’s such a disappointment and expensive mess. Lord give wisdom to all these amazing ppl who work hard to come up with HEALTHY using something that actually tastes great and works! Even for beginners.
If you have trouble baking with almond and coconut flour (and don’t like the flavor) I would suggest looking for other recipes. There are plenty of keto recipes that don’t call for either. I’m sorry it didn’t work for you. This recipe is not one I would recommend to beginners if you had asked. Feel free to email me and I will give you a list of easier recipes to try if you are new to keto.
Oh YES please!
I’d be thrilled to see what you have that I could successfully bake💜
Thank You
Teresa
I tried making this twice. Both times they looked just like your photos. The first time I followed the directions exactly and they had no flavor. The crust crumbled and the filling disappeared into the crust. The second time I used more filling, and added cinnamon and a bit of sweetener to.the crust which improved the crust flavor a bit, but the entire thing was still like a bland, crumbling cookie. I wasted a lot of time, energy, snd ingredients. I’m sorry, I wanted it to be great, but I thought someone should know.
I’m sorry you didn’t like it. This shouldn’t be flavorless. Just the pecans give it a nice flavor. Toasting then first can increase their flavor.
Next time please email me before you try a recipe the second time. I always have ideas and tips.
is there a way to make this less time consuming? maybe a layered cake/pie any ideas how long to cook and at what temp if I made it into one large pie/tart?
I have a recipe for bars you might prefer: https://joyfilledeats.com/pecan-praline-cookie-bars/
I am not a fan of coconut flour. How can o substitute with all almond flour
Just use a little extra.