These pecan tassies are rich, buttery mini pecan tarts with a tender cream cheese crust and gooey brown sugar pecan filling. They offer all the flavor of classic pecan pie in an easy, bite sized treat that feels both nostalgic and special.
In a large bowl, beat the butter and cream cheese together until smooth and creamy. Add the flour and mix until a soft dough forms. Cover the bowl and chill the dough in the refrigerator for at least 1 hour or up to overnight.
Preheat the oven to 350°F.
Shape the chilled dough into 24 equal balls and place them into the wells of an ungreased mini muffin pan. Press the dough evenly onto the bottom and sides to create tart shells.
In a liquid measuring cup or small bowl, beat the egg, vanilla, and melted butter together. Stir in the brown sugar until fully incorporated.
Sprinkle half of the chopped toasted pecans into each tart shell. Carefully pour the filling mixture into each shell, then top with the remaining pecans.
Bake for 20 to 25 minutes, or until the tops are lightly golden and set.
Cool the pan on a wire rack, then remove to serve or store.
Optional: Dust with powdered sugar before serving.
