Tea Time Tassies Recipe (Mini Pecan Tarts)

Butter: Provides a rich, creamy base for the crust and adds flavor to the filling.

Cream cheese: Adds a tangy richness to the crust, making it tender and flavorful.

All-purpose flour: The main structure for the crust, giving it a light and flaky texture.

Brown sugar: Sweetens the filling and adds a deep, caramel-like flavor.

Pecans: Adds a crunchy texture and nutty flavor to the filling.

Melted butter: Enhances the richness of the filling.

Eggs: Helps bind the filling together and adds a custard-like texture.

Vanilla extract: Adds a warm, aromatic flavor to the filling.

When forming the dough into mini muffin cups, use your thumb to press the center and work the dough up the sides to create an even crust. This ensures that the filling will be evenly distributed and the tarts will bake uniformly.

• butter - Substitute with margarine: Margarine can be used as a direct substitute for butter in baking, providing a similar texture and moisture content.

• cream cheese - Substitute with mascarpone cheese: Mascarpone cheese has a similar creamy texture and mild flavor, making it a good alternative to cream cheese.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a healthier option, though it may result in a denser texture.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and can add a slight caramel flavor, making it a good alternative to brown sugar.

• pecans - Substitute with walnuts: Walnuts have a similar texture and nutty flavor, making them a suitable replacement for pecans.

• melted butter - Substitute with coconut oil: Coconut oil can be used as a healthier fat alternative, providing a slight coconut flavor.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) can be used as a vegan alternative to eggs, providing similar binding properties.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but complementary flavor profile, adding a nutty essence to the tarts.

• Allow the mini pecan tarts to cool completely on wire racks before storing or freezing. This ensures that the crust and filling set properly and maintain their texture.

• For short-term storage, place the tarts in an airtight container. Layer them with parchment paper between each layer to prevent sticking. Store at room temperature for up to 3 days.

• If you prefer to refrigerate, place the tarts in an airtight container as described above. They can be refrigerated for up to a week. Before serving, allow them to come to room temperature or warm them slightly in the oven for a freshly baked taste.

• For freezing, arrange the tarts on a baking sheet in a single layer and place them in the freezer until they are firm, about 1-2 hours. This prevents them from sticking together.

• Once the tarts are frozen, transfer them to a freezer-safe container or a resealable plastic bag. Label the container with the date to keep track of their freshness. They can be frozen for up to 3 months.

• To thaw, remove the desired number of tarts from the freezer and let them sit at room temperature for about 1-2 hours. Alternatively, you can thaw them in the refrigerator overnight.

• For a freshly baked taste, reheat the thawed tarts in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until they are warmed through and the crust is slightly crisp.

• Avoid microwaving the tarts as it can make the crust soggy and the filling unevenly heated.

• Preheat your oven to 300°F (150°C). Place the mini pecan tarts on a baking sheet and cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes, or until they are warmed through. This method helps maintain the crust's crispiness and the filling's gooey texture.

• If you're in a hurry, use the microwave. Place the tarts on a microwave-safe plate and cover them with a damp paper towel to keep them from drying out. Heat on medium power for 20-30 seconds. Be cautious, as microwaving can sometimes make the crust a bit soggy.

• For an air fryer, preheat it to 300°F (150°C). Arrange the mini pecan tarts in a single layer in the basket. Heat for about 5-7 minutes, checking halfway through to ensure they don't overcook. This method can help retain the crust's crispiness while warming the filling evenly.

• If you prefer a stovetop method, use a skillet over low heat. Place the tarts in the skillet and cover with a lid. Heat for about 5 minutes, flipping them halfway through to ensure even warming. This method can help keep the crust from becoming too soft.

• For a toaster oven, preheat to 300°F (150°C). Place the mini pecan tarts on a baking tray and heat for 10-12 minutes. This method is great for small batches and helps maintain the crust's texture.

• Oven: Used to bake the mini pecan tarts at the specified temperature.

• Medium bowl: Used to cream together the butter and cream cheese, and to mix the dough.

• Mixing bowl: Used to mix the filling ingredients including brown sugar, pecans, melted butter, eggs, and vanilla.

• Electric mixer: Helpful for creaming the butter and cream cheese until smooth.

• Measuring cups: Used to measure out the flour, brown sugar, and pecans accurately.

• Measuring spoons: Used to measure the vanilla extract and melted butter.

• Mini muffin pan: Used to form the dough into little crusts and to bake the tarts.

• Wire racks: Used to cool the mini pecan tarts after baking.

• Spatula: Useful for scraping down the sides of the bowl and for mixing.

• Spoon: Used to fill the crusts with the pecan filling.

• Rolling pin: Optional, but can be used to flatten the dough balls before pressing them into the mini muffin cups.

Prepare the filling: Mix the brown sugar, pecans, melted butter, eggs, and vanilla in advance and store in the fridge. This way, you can quickly fill the crusts when ready.

Uniform shape: Use a small cookie scoop to portion out the dough evenly. This ensures each tart is the same size and bakes uniformly.

Pre-made dough: Prepare the dough ahead of time and freeze it. Thaw it in the fridge overnight before use.

Mini muffin liners: Use mini muffin liners to avoid sticking and make cleanup easier.