Chocolate Bourbon Pecan Tassies
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|Serves:||Addictive, so it's hard to say, maybe 6|
|1 1/2 c||all purpose flour|
|1 stick||butter, cold cut into pea sized pieces|
|1 egg beaten with 1 cup ice water|
|1 Tbsp||cocoa powder|
|2 oz||unsweetened (non-nestle) chocolate|
|1 c||light brown sugar|
|3/4 c||dark corn syrup|
|1/2 tsp||vanilla extract|
|1 1/2 c||pecan halves|
Pittsburgh, PA (pop. 305,704)
Member Since Oct 2010
My grandma was a southern belle, who taught me that pecan tassies are a southern tradition for tea-time. Tassies are little cookie-sized pies. Nothing is more southern than bourbon and chocolate is necessary in my family. This recipe has it all! They are very addictive, so make sure you make a double recipe if you are giving some as gifts. You can make this as mini-tarts (pictured) or as a single pie as well. Keep in mind that all southern belles have their mini-muffin pans.
Pre-heat oven to 350 degrees.
In a large saucepan, melt butter and chocolate over medium heat, then let cool.
In a large bowl, beat eggs until frothy, then add sugar, dark corn syrup, vanilla, bourbon and salt. Mixing together.
Add a small amount of the melted chocolate/butter mixture and mix together. Then add the rest of the chocolate/butter mixture.
For pie/tassie crust, stir the flour, cocoa powder and sugar together. Work the butter into the flour mixture until it resembles coarse meal. Then slowly mix the egg/water into the dough until it comes together as a ball.
For tassies, with your fingers, work a small dough ball out in a mini-muffin pan. Place several pecans in each and then fill with filling. You can also make (about) 5 mini-tarts or 1 pie. It is addictive, so make enough to share.
Bake until set, 15 minutes for tassies, 25 minutes for tarts and about 30 minutes for pie.