Transfer melted chocolate to a small piping bag or a ziplock plastic bag with 1 small corner snipped off and drizzle chocolate over cooled tassies. Let stand until chocolate is set. Preheat oven to 350 degrees F 175 degrees C.
Chocolate Pecan Tassies Dixie Crystals Chocolate Pecan Moist Lemon Cake Holiday Baking
Melt chocolate and margarine together in the microwave stirring frequently until smooth.
Beat in the brown sugar egg and vanilla until well blended.
Stir in the pecans. In a large bowl cream the butter cream cheese and sugar. Combine the flour and cocoa. Gradually add to creamed mixture.
Cover and refrigerate for 15 minutes.
Meanwhile for filling combine the brown sugar and butter in a small bowl. In small bowl beat brown sugar chocolate butter vanilla and egg only until smooth do not overbeat. Mixture should not be bubbly. Spoon teaspoonful of filling over nuts in each cup.
Sprinkle with remaining nuts.
Bake at 375F for 18-22 minutes or until filling is set and crust is light golden brown. In a medium bowl combine egg sugar vanilla pecans and salt. 1 Preheat oven to 350F. Coat a 24 cup miniature muffin pan with nonstick baking spray.
2 Divide chilled dough into 24 equal balls about 2 teaspoons each and place each ball inside a muffin cup.
Mix egg vanilla sugar and butter together until no lumps remain. To assemble the Pecan Tassies. Sprinkle a ¼ teaspoon not rounded of mini chips in the bottom of each shell. Pour the filling into each cup until the filling is just below the top rim of the shell.
Bake for 25 minutes or until lightly browned.
Let cool for 5 minutes before removing tassies to wire racks to cool completely. Place chocolate in a heat safe bowl and microwave in 30 second increments stirring between each until melted. Pour into a pastry bag or plastic bag and drizzle chocolate over tassies. In a medium bowl combine egg brown sugar melted butter vanilla extract and salt stirring to blend.
Add pecans and chocolate morsels stirring to combine.
Divide mixture among wells of prepared muffin pan. Bake until edges of tassies are light golden brown and filling is set 18 to 20 minutes. Pulse pecans and coconut in a food processor until finely chopped. In a small bowl whisk brown sugar egg butter vanilla and salt.
Chocolate Pecan Tassies feature a chocolate cookie shell stuffed with a gooey yet crunchy pecan filling and drizzled with more chocolate.
Fun twist on this classic holiday cookie. The most wonderful time of the year is finally here what I like to call wonderful glorious heavenly holiday baking season. One batch as written and for the second batch my husband added 3 dark chocolate chips to each tassie before adding the batter and pecan. Both batches were delicious.
Also we used a ½ teaspoon of chopped pecans and ½ tablespoon of batter for each tassie.
CHOCOLATE PECAN TASSIE GALETTE from When Pies Fly Makes 1 galette 8 servings 1 batch Brown-Butter Pie Dough formed into a disc I substituted the All-Butter Pie Dough on page 251 in the book. You can use your favorite pie dough for 1 pie crust or store-bought dough 1 12 cups pecans. Place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate stirring occasionally until glossy and smooth.
Transfer chocolate to a small piping bag and drizzle over tassies.
Let set before serving. Store in an airtight container at room temperature. Beat the eggs in a large liquid measuring cup or medium bowl. Slowly beat sugar into eggs.
Add melted butter salt and vanilla.
Place about 12 teaspoon pecans in each pastry shell. Add filling to almost fill the shells. Beat 1 cup butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture beating at low speed.
Shape mixture into 48 balls and place on a baking sheet.
Cover and chill 1 hour. 1 reply on Chocolate Crusted Pecan Tassies aka Mini Pecan Pies Kat Tatlock says. February 24 2015 at 1233 pm. My dear Mom Grandma Helene would be super-thrilled to have inspired you to read your story and savor your tassies.
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Mix your eggs brown sugar melted butter vanilla extract and diced pecans in a large bowl. Divide evenly between dough cups. Then place mini pie tins into 350F oven and bake for about 25 minutes until the crust turns golden brown. Once done remove tins from the oven and let cool for at least 30 minutes before handling.
Bake 25 to 30 minutes or until lightly browned.
Cool in pan on wire racks 30 minutes. Remove tarts from pans. Melt remaining chocolate as directed on package.
