CAN YOU FREEZE PECAN TASSIES RECIPES
PECAN PIE TARTS RECIPE | ALLRECIPES
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Grease 30 tart tins or muffin cups and set aside.
- To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust.
- To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes.
- Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.
Nutrition Facts : Calories 209.3 calories, CarbohydrateContent 18.2 g, CholesterolContent 39 mg, FatContent 14.6 g, FiberContent 0.8 g, ProteinContent 2.4 g, SaturatedFatContent 6.6 g, SodiumContent 79.2 mg, SugarContent 11 g
MINI PECAN PHYLLO TARTS - SKINNYTASTE
These bite sized pecan tarts are the perfect lighter alternative for pecan pie this holiday season! They are so easy to make, just 7 ingredients for a delicious treat.
Provided by Gina
Categories Dessert
Total Time 30 minutes
Yield 15
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans.
- Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells.
- Bake for 10-15 minutes. Let them cool before serving.
Nutrition Facts : ServingSize 1 mini tart, Calories 68 kcal, CarbohydrateContent 6.5 g, ProteinContent 1 g, FatContent 4.5 g, SodiumContent 23 mg, FiberContent 0.5 g, SugarContent 4 g
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- In a small bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Using floured fingers, press evenly onto bottoms and up sides of cups., Cook broccoli according to package directions; drain. In a large bowl, combine egg, condensed soup, milk and mayonnaise; stir in cheese and cooked broccoli. Spoon about 1 tablespoon filling into each cup. For topping, mix bread crumbs and melted butter; sprinkle over filling., Bake until edges are golden brown, 18-22 minutes. Cool in pans 2 minutes before removing to wire racks. Serve warm.
To Make Ahead: Dough can be made 2 days in advance. Freeze option: Freeze cooled pastries on waxed paper-lined baking sheets until firm. Transfer to resealable freezer containers. To use, reheat pastries on ungreased baking sheets in a preheated 350° oven 14-16 minutes or until lightly browned and heated through.
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BROCCOLI-CHEDDAR TASSIES RECIPE: HOW TO MAKE IT
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Reviews 5
Total Time 01 hours 05 minutes
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Calories 92 calories per serving
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