Tartlets with cream cheese and nut filling
Votes: 2
Time: 1 hour 55 minutes
Complexity: easily
Quantity: 24 cakes
Complexity: easily
Quantity: 24 cakes
Pecan tartlets are a popular American Christmas dessert. These tiny, bite-sized, tart-shaped pastries are filled with crunchy nuts and a soft, custard-like filling. The crust is typically made from a dough mixture of butter, cream cheese, and flour. Mini muffin cups are ideal for tartlets. Line the bottom and sides of the cups with dough, fill with pecans and filling, and bake in the oven. These miniature tartlets are so delicious and so easy to make, you'll want to enjoy them long after the holidays.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g butter, room temperature + 1 tbsp (15 g) melted butter
- 100 g of cream cheese at room temperature
- 1 cup premium flour
- 1 large egg
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- A pinch of fine salt
- 0.5 cup pecans, finely chopped
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Recipes with similar ingredients: premium flour, pecans, brown sugar, cream cheese, eggs
Cooking the dish according to the recipe:
- Using an electric mixer, beat 0.5 cups of butter and cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°F (160°C). Spray a 24-cup mini muffin pan with cooking spray.
- In a large bowl, whisk together the melted butter, egg, brown sugar, vanilla, and salt until smooth. Form the chilled dough into 24 balls, about 2.5 cm in diameter. Place each ball in a muffin tin and press evenly into the bottom and up the sides of the pan, then spoon 1 teaspoon of pecans into each muffin tin. Fill each muffin tin with the egg mixture, spreading it evenly, about 1 teaspoon at a time.
- Bake for about 25 minutes, until the filling is set. Cool on a wire rack for 10 minutes, then remove from the pan.
Categories:
recipe / Festive dishes / New Year / Christmas / Desserts / Cakes / American cuisine / Trisha Yearwood
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