Double Nut and Date Tassies

By maredan

Ingredients

• Crust
• 1/4 * 1/4 cup(s) whole-wheat pastry flour (see Tips & Techniques)
• 1/4 * 1/4 cup(s) packed light brown sugar
• 1/2 * 1/2 cup(s) walnuts, coarsely chopped
• 1 * 1 tablespoon(s) cornstarch
• 2 * 2 tablespoon(s) unsalted butter
• 1 * 1 pinch of salt
• Filling
• 4 * 4 ounce(s) (about 3/4 cup) pitted dried dates
• 3/4 * 3/4 cup(s) water
• 1/4 * 1/4 cup(s) packed light brown sugar
• 2 1/2 * 2 1/2 tablespoon(s) unsalted butter
• 4 * 4 tablespoon(s) reduced-fat cream cheese
• 1 1/4 * 1 1/4 teaspoon(s) vanilla extract
• 1/2 * 1/2 cup(s) pecans, chopped
• * Confectioners' sugar for dusting or whipped cream for garnish

Details

Servings 48

Preparation

Step 1

Directions

1. Preheat oven to 375°F. Coat 24 mini muffin cups with cooking spray.
2. To prepare crust: Pulse flour, brown sugar, walnuts, cornstarch, 2 tablespoons butter, and salt in a food processor (a mini food processor works well) until the mixture resembles coarse meal. Divide the crust mixture among the prepared mini muffin cups (about 1 1/4 teaspoons per cup) and press evenly into the bottoms.
3. To prepare filling: Combine dates, water, brown sugar, and 2 1/2 tablespoons butter in a small saucepan. Bring to a boil over medium-high heat and cook, stirring frequently, until most of the liquid has cooked away, 8 to 12 minutes. Let cool slightly, then process the date mixture in a blender or food processor until processed into a paste. Add cream cheese and vanilla; blend or process to combine. Transfer to a medium bowl. Stir in pecans. Divide the date-nut filling among muffin cups (1 generous teaspoon each), gently pressing the filling down and smoothing the tops.
4. Bake until the crust is golden brown and the filling is lightly cooked, 15 to 17 minutes. Let cool in the pans for 10 minutes. Loosen the edges of the crust with a small spatula or butter knife and transfer the tassies to a wire rack to cool. Sprinkle with confectioners' sugar or serve with a dollop of whipped cream, if desired.