These Chocolate Pecan Tassies are irresistible ... especially loved by Santa Claus & elves!
If you’re not entirely sure if you made it onto Santa’s nice list this year, you can increase your chances with a plate of these Chocolate Pecan Tassies by the chimney on Christmas Eve! The tender pastry holds a not-too-sweet chocolate pecan filling. It’s like a bite-sized pecan pie - so small that Santa won’t need to worry about crumbs in his beard!
If you don't feel like making our pecan shortbread crusts, just use a store-bought dough or your own favorite recipe.
This recipe uses a total of 5 egg yolks, but those extra whites will come in handy for pavlovas or for those 'skinny scrambled eggs' that we'll be making come January. Just freeze in zip lock bags and thaw in a bowl of tepid water for 15 minutes when you're ready to use them.
Quick! You know he’s made his list and he’s checking it tonight! xoxo Kirsty
Ingredients for 24 tassies
For the crust - or use a ready made shortcrust pastry if you're not feeling like making it from scratch!
1/2 cup (50g) toasted pecans (bake at 350F/180C for 7-10 minutes until fragrant)
1/3 cup (40g) confectioners' sugar
2 tablespoons (20g) brown sugar
1 cup (125g) flour
1/8 teaspoon salt
7 tablespoons (100g) unsalted butter, cold and cubed
1 egg yolk
For the filling:
1-1/2 cups (150g) pecan pieces
1/3 cup (30g) unsweetened cocoa powder
4 large egg yolks (freeze the egg whites for meringues!)
1/3 cup (115g) Lyle’s Golden Syrup, or dark corn syrup - really, any syrup will work
1/2 cup (110g) brown sugar
1/4 cup (60g) unsalted butter, at room temperature
1/4 cup (60ml) heavy cream
a pinch of salt
1 teaspoon vanilla extract
Process the pecans, confectioners' sugar and brown sugar in a food processor until the pecans are finely ground. Add the flour and salt and process until combined. Add the cubed butter and pulse until the mixture feels like damp sand. Drop in the egg yolk and blitz again, just until the dough comes together into a ball. Refrigerate until ready to use.
Next, make the filling.
In a heavy bottomed saucepan, combine the cocoa, egg yolks, syrup, brown sugar, butter, cream and salt. Stir constantly with a wooden spoon over medium-low heat without letting the mixture come to a boil. It will become smooth and shiny in 7-10 minutes. Pour the mixture into a bowl and stir in the vanilla.
Preheat the oven to 350F (180C) and grease a mini muffin tin with melted butter or non-stick spray.
Remove the pie dough from the fridge and form little walnut sized balls. Press the dough balls into the muffin tin, creating tiny cups. Fill each cup with a teaspoon of pecan pieces and top up with the syrupy chocolate filling until it comes up to about 3/4 of the way of the rim.
Bake for 17-20 minutes until the pasty starts to turn golden and the filling is set. Allow to cool completely before storing, keeps for about a week in an air-tight cookie tin. Put on a pretty plate for Santa and listen for those jingle bells!
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