September 17, 2016 -Pecan-Chocolate Chip Tassies

The other night at a restaurant I was reminded of this recipe when I had a sliver of pecan pie.  What is nice about this recipe is you can have your pie and give it away too.  Makes 24 mini muffin cups.

PASTRY

1             package (3-ounce-cheese, softened)

1             stick butter, softened

1             Cup all purpose flour

¼         teaspoon salt

FILING

1             large egg

¾         Cup packed dark brown sugar

½         teaspoon vanilla

¼         cup dark, semi-sweet, or mini chocolate chips

½         Cup chopped pecans

            1          Tablespoon chopped crystallized ginger (optional)

EQUIPMENT

2              12-Cup mini muffin pans, ungreased

Preheat oven to 400°. Mash cream cheese, butter, flour and salt together in a medium-sized bowl with a fork (or pastry blender) until mixture holds together.  Divide pastry among 24 muffin cups.  Using your fingers or pastry masher, press dough into cups. (Dust fingers with flour.)

Combine filling ingredients in a small bowl.  Divide filling among the cups. (1/2 inch lower than pastry)  Do not over fill.   Bake for 15 minutes, or until pastry is browned. Let cool on rack for 10 minutes.  Carefully remove pastries with knife.