CHOCOLATE PECAN TASSIES

Chocolate Pecan Tassies image

Provided by @MakeItYours

Number Of Ingredients 14

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Crust
4 ounces (1 stick) unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 cup (4.5 ounces) all-purpose flour*
3 tablespoons unsweetened cocoa powder
Filling
1 large egg, beaten
3/4 cup, packed Imperial Sugar Dark Brown Sugar
1 teaspoon vanilla extract
3/4 cup finely chopped pecans
1/4 teaspoon salt
3 ounces semisweet chocolate
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Steps:

For the crust:
In the bowl of an electric mixer, beat the butter and cream cheese until well combined. Add the sugar and beat until fluffy. On low speed add the flour and cocoa powder and beat until combined. Cover and refrigerate for 1 hour, or until firmed.
For the filling:
In a medium bowl, combine the egg, sugar, vanilla, pecans and salt.
Preheat the oven to 350°F. Coat a 24 cup miniature muffin pan with nonstick baking spray.
Divide the chilled dough into 24 equal balls about 2 teaspoons each and place each ball inside a muffin cup. Press the dough into the bottoms and up the sides of each cup to form a shell. Spoon about 1 teaspoon of the filling evenly among each shell.
Bake for 25 minutes, or until lightly browned. Let cool for 5 minutes before removing the tassies to wire racks to cool completely.
Place the chocolate in a heatsafe bowl and microwave in 30 second increments, stirring between each, until melted. Let cool slightly. Pour into a pastry bag (or plastic bag) and drizzle chocolate over the tassies. Let stand until set before serving.