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GeorgiaPeach2009🙏🏻🇺🇸🚔

For the filling
▢ 8 oz cream cheese
▢ 1 ½ cups butter
▢ 2 ⅔ cups flour
▢ 1 egg yolk
▢ 4 eggs
▢ 2 ¼ cups brown sugar
▢ 4 tbsp butter, melted
▢ 4 tsp vanilla extract
▢ 2 ¾ cups pecans, chopped

For the pastry
Place the cream cheese in a mixer. Slice the butter into thin slices and add to the mixer. Cream the cream cheese and butter at high speed until smooth. Add the egg yolk and mix together. Add the flour slowly. Beat until combined into a pastry dough. The dough will be sticky.
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@TXHolly
These take a little time, but are sooo worth it!
I use two 24 cup mini muffin pans and it turns out around 90-96 tarts.
I use plain flour bc that’s usually what I have on hand. Because they are so small I don’t feel it’s worth the trouble of sifting in baking powder/soda in (but I am a haphazard baker). The cream cheese and butter make it moist. But, if you have self rising, dump it in.
I have made a baking and refrigerated the rest and finished up later.
I hope you enjoy them!

@GeorgiaPeach2009

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Filling for GP’s Pecan Tassies + Assembly / Baking Instructions