MAKES 48 • PREP & CHILL: ABOUT 1¼ HR • BAKE: 20 MIN PER BATCH
2 sticks (1 cup) unsalted butter, softened
6 oz cream cheese, at room temperature
2 cups all-purpose flour
FILLING
3 large eggs, slightly beaten
1¾ cups packed brown sugar
3 Tbsp unsalted stick butter, softened or melted
¾ tsp vanilla extract
¼ tsp salt
1 cup pecans, coarsely chopped
Decoration: confectioners’ sugar
1 Beat butter and cream cheese in a large bowl with mixer on medium speed until well combined. Beat in flour until just blended. Shape dough into a 1-in.-thick disk, wrap and refrigerate at least 30 minutes until firm.
2 Heat oven to 375°F. Have ungreased miniature muffin pan(s) ready. (Mini muffin cups measure 1¼ in. across bottom.)
3 Divide dough in quarters. Roll each portion into a 6-in.-long log. Cut 1 log in 12 equal pieces. With floured hands, flatten each piece to a 3-in. round and fit into a muffin cup (dough will extend above the cup).
4 Filling: Beat first 5 ingredients until well mixed. Spoon 2 tsp into each muffin cup; top with pecans.
5 Bake 20 minutes or until pastry is brown and filling is set. Cool briefly in pan on a wire rack, then carefully remove cups, loosening them with tip of a knife if needed. Place on rack to cool completely. Repeat with remaining dough and filling. Dust tassies with confectioners’ sugar.
PER TASSIE: 124 cal, 1 g pro, 13 g car, 0 g fiber, 8 g fat (4 g sat fat), 29 mg chol, 30 mg sod