Grandma's Pecan Tassies with Bourbon Cream and Caramel (Get Cooking)

Recipe

Dessert
Grandma's Pecan Tassies with Bourbon Cream and Caramel (Get Cooking)

Primary Media

Pecan tassies with a dollop of whipped cream, candied pecans, and caramel sauce drizzle

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4 out of 5 stars
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5 ratings

Recipe Data

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    Servings and Ingredients

    QuantityIngredientAdd
    Tassies
    1 packet(s)refrigerated Hy-Vee pie dough, at room temperature
    1large egg
    ¾ c.packed light brown sugar
    1 tbsp.melted butter
    1 tsp.vanilla extract
    pinch(es)fine salt
    ½ c.pecans, finely chopped
    Bourbon Cream
    1 c.heavy cream
    2 tbsp.powdered sugar
    1 tbsp.bourbon
    1 tsp.vanilla
    ½ c.caramel sauce, warmed
    20candied pecans

    Directions

    1. Preheat oven to 350 degrees. Spray a 24-cup mini-muffin pan with cooking spray.
    2. Using a 2-inch-round cutter, cut out 20 discs from the pie dough. Place each disc in the greased mini muffin tin. Reserve scraps for another use or discard.
    3. In a large mixing bowl, whisk together the egg, brown sugar, melted butter, vanilla and salt until smooth. Set aside.
    4. Spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1/2 tablespoon in each.
    5. Bake until the filling is set and crusts are golden brown, about 25 minutes. Cool on a wire rack for 10 minutes, and remove from the muffin pan.
    6. In a mixing bowl, whip cream until soft peaks form. Add powdered sugar, bourbon and vanilla and whip until stiff peaks form.
    7. Serve tassies with a drizzle of caramel sauce, a dollop of whipped cream and a candied pecan.

    Nutrition facts

    Servings

    180 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 15mg
    • Sodium: 80mg
    • Total Carbohydrates: 19g
    • Protein: 1g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 0%
    0%
    Iron 0%
    0%
    Calcium 2%

    Recipe Source:

    Chef Andrew from Ankeny #1, KCCI-TV recipe, November 11th, 2016.