My mom recently made a big platter of tassies for a family get-together, and they were such a hit, I knew I had to blog them! She made four different flavors: chocolate fudge in a peanut butter cookie shell; and pecan, lemon, and raspberry in pie crust shells.
She has a small tassie-tamping-tool, and was nice enough to get me one, too. It's the perfect size for mini muffin pans. Just put in a piece of dough, press with the tamper, and you get perfectly shaped mini pie shells! These little treats would be perfect for tea parties, birthdays, potlucks, and, of course, school lunches!
Peanut butter-chocolate tassies
1/2 roll refrigerated peanut butter cookie dough (or you could use my peanut butter cookie recipe)
1/2 cup semi-sweet chocolate chips
1/4 cup sweetened condensed milk
Preheat oven to 350 degrees F. Spray a mini muffin or mini tart pan with non-stick spray. Place a rounded tablespoon of dough into each cup. Bake for 9 minutes until the edges are lightly browned and the dough is slightly firm, but not set.
Remove from oven. Using a tassie tamper or the back of a 1/2 teaspoon measuring spoon, gently press a shallow indentation into each tart shell.
Bake 2 minutes longer, or until edges of tart shells are firm and light brown. Let cool in cups on a wire rack for 15 minutes. Carefully remove from pan. Cool completely on wire rack.
For the filling, combine the chocolate chips and sweetened condensed milk in a small saucepan. Cook and stir over low heat until the chocolate is melted. Spoon into the cookie shells and cool, allowing to set. Makes 24.
Pecan pie tassies
6 oz. cream cheese
1 cup butter, softened
2 cups all-purpose flour
1/8 cup butter, softened
3/4 cup packed brown sugar
1 tsp. vanilla extract
1 cup chopped pecans
Preheat oven to 325 degrees F. Grease or spray 30 mini tart tins or muffin cups.
To make crust, in a medium bowl, cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 balls and press into each tart or muffin cup so it lines the bottom and sides like a pie crust.
For the filling, cream together 1/4 cup butter and brown sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecan. Fill each pie crust half full. It will rise as it bakes.
Bake for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table or paring knife to flip each tart out of its tin.
Lemon and raspberry tassies
2 cups flour
1/2 cup plus 2 Tbsp. oil
6 Tbsp. ice water
Jar of lemon curd and/or seedless raspberry jam
Preheat oven to 325 degrees F.For dough, mix flour, oil, and ice water until flour is no longer dry in the bowl. (This is enough dough for a double pie crust.)
Roll dough into rounded tablespoon-sized balls and place in mini muffin or tart pan cups. Press to cover the bottom and sides. You'll want it to be fairly thin, because the dough does puff up a bit.
Fill crusts with prepared lemon curd or raspberry jam. You could use any flavor of jam, really! Bake for 25 minutes, or until lightly browned. Let cool in tins, and remove with a knife.
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