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Double Nut & Date Tassies
21 Reviews
From: EatingWell Magazine November/December 2009
The two-bite pecan tarts satisfy the sweet tooth with far less guilt than pecan pie.
- By: Jessie Grearson EatingWell Recipe Contributor
Ingredients 24 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 24 servings
Nutrition per serving may change if servings are adjusted.
- Crust
- 1/4 cup whole-wheat pastry flour (see Note)
- 1/4 cup packed light brown sugar
- 1/2 cup walnuts, coarsely chopped
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- Pinch of salt
- Filling
- 4 ounces pitted dried dates (about 3/4 cup)
- 3/4 cup water
- 1/4 cup packed light brown sugar
- 2 1/2 tablespoons unsalted butter
- 4 tablespoons reduced-fat cream cheese
- 1 1/4 teaspoons vanilla extract
- 1/2 cup pecans, chopped
- Confectioners' sugar for dusting or whipped cream for garnish
Preparation
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Active
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Ready In
- Preheat oven to 375 °F. Coat 24 mini muffin cups with cooking spray.
- To prepare crust: Pulse flour, brown sugar, walnuts, cornstarch, 2 tablespoons butter and salt in a food processor (a mini food processor works well) until the mixture resembles coarse meal. Divide the crust mixture among the prepared mini muffin cups (about 1 1/4 teaspoons per cup) and press evenly into the bottoms.
- To prepare filling: Combine dates, water, brown sugar and 2 1/2 tablespoons butter in a small saucepan. Bring to a boil over medium-high heat and cook, stirring frequently, until most of the liquid has cooked away, 8 to 12 minutes. Let cool slightly, then process the date mixture in a blender or food processor until processed into a paste. Add cream cheese and vanilla; blend or process to combine. Transfer to a medium bowl. Stir in pecans. Divide the date-nut filling among muffin cups (1 generous teaspoon each), gently pressing the filling down and smoothing the tops.
- Bake until the crust is golden brown and the filling is lightly cooked, 15 to 17 minutes. Let cool in the pans for 10 minutes. Loosen the edges of the crust with a small spatula or butter knife and transfer the tassies to a wire rack to cool. Sprinkle with confectioners' sugar or serve with a dollop of whipped cream, if desired.
- Make Ahead Tip: Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Equipment: 24-cup mini muffin pan or two 12-cup mini muffin pans
- Ingredient Note: Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour and helps ensure tender baked goods. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com.
- Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.
- Serving size: 1 cookie
- Per serving: 92 calories; 6 g fat(2 g sat); 1 g fiber; 10 g carbohydrates; 1 g protein; 3 mcg folate; 7 mg cholesterol; 8 g sugars; 4 g added sugars; 88 IU vitamin A; 0 mg vitamin C; 13 mg calcium; 0 mg iron; 25 mg sodium; 59 mg potassium
- Carbohydrate Servings: 1/2
- Exchanges: 1 other carbohydrate, 1 fat
Reviews 21
April 06, 2011
By: Kate Savage
More of a Tassie than a cookie
This is a wonderful little treat. Just the right size, better than a bonbon. I'm glad I have that mini-muffin pan for treats like these. It's putsy to make but worth the extra effort.
Pros: Delicate taste and texture
Cons: Time consuming
January 22, 2011
By: tgguillory
fantistic
This is the best. Everyone in my family loves these tassies. Friends have eaten it and never realized that they were diatetic. Make them all the time
December 18, 2010
By: EatingWell User
Yummy but a little bit of work
These are very tasty and worth the effort of making. The most time consuming part I found is just neatly pressing the crust and the filling into the mini muffin pans. I also had extra filling so I made a bit more crust and popped them in the oven.
Pros: Better for you pecan pie!
Cons: Little time consuming
December 07, 2010
By: EatingWell User
Great easy and delicious holiday cookie. Served them to friends at the gym with coffee and everyone loved them, even went back for seconds,and requested recipe.
November 28, 2010
By: EatingWell User
Wow ! These were wonderful. I'll definitely make these a Thanksgiving tradition. When cooking the dates and reducing the liquid, I did find I still had about half the liquid left, but this seemed to work really well. When done, I cooled, sifted powdered sugar over all, and then placed in paper mini-muffin cup liners on dessert tray, and served with whipped cream.
January 25, 2010
By: EatingWell User
these are delicious. didnt have mini muffin cups so used regular and just cooked a tad bit longer. super sweet but nutty, and you only need one...will definitely make them again
December 17, 2009
By: EatingWell User
Yum! Plus easy to make gluten-free: I substituted a mix of corn and sorghum flours for the wheat flour And yes, the recipe seems to make more then a teaspoon of base per cookie--just put about the same amount in each cup. And mini-muffin liners seem to work well.
December 16, 2009
By: EatingWell User
Oh man these are soooo good!!! Fantastic! Not overly sweet, just right! I will make these for the holidays! One thing, I found that the crust made enough to use 11/4 TABLESPOONS per mini muffin cup, and not TEASPOONS, as the recipe states. Maybe a typo? Delicious!
December 15, 2009
By: EatingWell User
I made these cookies this evening. They are wonderful. I baked them in two batches and the first batch I over baked and the sugars burned. The second batch was perfect and I can see why this cookie was the Grand Prize winner!
