Pecan Tassies

Pecan Tassies
Originally from MarthaStewart

Pecan & Mascarpone cheese, 2 delicious ingredients. You can't go wrong with this ^^ Delicious dessert! Be very careful of their small sizes, it makes you eat too many without knowing :D

What you need: makes 16 pieces

Ingredients

For the dough:

1/2 cup Pecans
1/2 cup Mascarpone cheese
1/4 cup unsalted Butter, softened
3/4 cup All purpose flour
Pinch of salt

How to:

• Preheat oven to 350 F.
• Process pecans in a food processor until finely ground (about 1/3 cup)
• In a bowl of an electric mixer fitted with the paddle attachment, mix together -- mascarpone cheese + butter -- on medium-high until well blended.
• Add -- flour + ground pecans + salt -- mix just until dough comes together.
• Row dough into 16 @ 1 inch balls then press into bottoms and up sides of cups of mini-muffin tins.

Process pecans in food processor until finely ground.

Best together -- butter + mascarpone cheese --

Add -- flour + ground pecans + salt --

roll into 16 @ 1 inch balls

Press into bottoms and up sides of cups

For the filling:

1 large Egg

1/4 cup packed light brown Sugar

2 tablespoons Maple syrup

2 teaspoons Vanilla extract

1 tablespoon unsalted Butter, softened

1/4 teaspoon Salt

3/4 cup Pecan, toasted and coarsely chopped

How to:

• In a small bowl, whisk together -- egg + sugar + maple syrup + vanilla + butter + salt --
• Stir in -- pecan --
• Spoon about 1 and 1/2 tablespoon filling into each muffin cup.
• Bake pecan tassies until crust begins to turn golden, about 15 minutes.
• Let's cool completely in tins on wire rack. Unmold. 

* Pecan tassies can be stored in single layers in airtight containers up to 3 days 

Whisk -- egg + sugar + maple syrup + vanilla + butter + salt --

Stir in -- chopped pecans --

Filling

Spoon 1 and 1/2 tablespoons into each cup

Bake at 350 F for about 15 minutes

Let cool completely in tins on wire rack.

Serve!

Now, let's go make some & ENJOY ^_^
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