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unsalted butter cream cheese flour ground cornmeal salt egg brown sugar unsalted butter vanilla salt ground cinnamon pecans
Viewed: 43 - Published at: 2 years agoIngredients
- 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing
- 1 (3-ounce) package cream cheese, at room temperature
- 1 cup all-purpose flour
- 1 teaspoon finely ground cornmeal
- 1/4 teaspoon fine sea salt
- 1 large egg
- 3/4 cup firmly packed light brown sugar
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- Pinch ground cinnamon
- 1/2 cup chopped pecans
Method
- For the crusts: Grease a 24-cup mini muffin tin.
- In a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on medium speed until smooth.
- Add the flour, cornmeal and salt and continue to beat on low speed until a dough forms.
- Divide the dough into quarters.
- Divide each quarter into 6 pieces and roll each piece into a ball, making 24 balls about the size of gumballs.
- Place a ball in each muffin cup and use your thumb to press the dough against the sides to form a shell.
- Transfer the muffin tin to the refrigerator until the dough is chilled and firm, about 30 minutes.
- For the filling: Heat the oven to 350 degrees F. Combine the egg, brown sugar, melted butter, vanilla, salt and cinnamon in a bowl and mix well.
- Sprinkle 1 teaspoon of chopped pecans into each shell.
- Top with a teaspoon of the egg mixture.
- Bake for 15 minutes, then decrease the temperature to 325 degrees F and bake until set, 10 to 15 minutes more.
- Place the pan on a rack to cool.
- When cool enough to handle, remove the tassies from the pan and place on the rack.
- Serve warm or room temperature.
- Store in an airtight container up to 1 week.
