Chocolate Pecan Tassies

By clawson

Ingredients

• Crust:
• 1/2 cup (1 stick) unsalted butter, room temperature
• 4 ounces cream cheese, room temperature
• 1/4 cup sugar
• 1 cup all-purpose flour
• 3 Tblsp unsweetened cocoa powder
• Filling:
• 1 large egg, beaten
• 3/4 cup dark brown sugar
• 1 tsp vanilla
• 3/4 cup finely chopped pecans
• 1/4 tsp salt
• 3 ounces semisweet chocolate

Preparation

Step 1

Crust:

Beat butter and cream cheese until well combined. Add sugar and beat until fluffy. On low speed add flour and cocoa powder and beat until combined. Cover and refrigerate for 1 hour, or until firm.

Filling:

In a medium bowl, combine egg, sugar, vanilla, pecans and salt.

Preheat oven to 350°. Coat a 24 cup miniature muffin pan with non-stick baking spray. Divide chilled dough into 24 equal balls, about 2 tsps each and place each ball inside a mufin cup. Press dough into bottoms and up the sides reaching the rim of each cup to form a shell. Spoon a heaping tsp of filling evenly into each shell. Do NOT fill over the crust as it will make tassies stick to the pan. Bake for 25 minutes or until lightly browned. Let cool for 5 minutes before removing to wire racks to cool completely. Place chocolate in a heat-safe bowl and microwave in 30-second increments, stirring between each, untl melted. Let cool slightly. Drizzle chocolate over the tassies. Let stand until set before serving.