Recipe
Servings and Ingredients
Quantity | Ingredient | Add |
---|---|---|
Tassies | ||
1 packet(s) | refrigerated Hy-Vee pie dough, at room temperature | |
1 | large 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 | |
20 | candied pecans |
Directions
- Preheat oven to 350 degrees. Spray a 24-cup mini-muffin pan with cooking spray.
- 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.
- In a large mixing bowl, whisk together the egg, brown sugar, melted butter, vanilla and salt until smooth. Set aside.
- 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.
- 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.
- In a mixing bowl, whip cream until soft peaks form. Add powdered sugar, bourbon and vanilla and whip until stiff peaks form.
- 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.