Rating: 4.91 stars
22 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The two-bite pecan tarts satisfy the sweet tooth with far less guilt than pecan pie.

Jessie Grearson
Source: EatingWell Magazine,

Gallery

Recipe Summary

total:
1 hr 10 mins
Servings:
24
Nutrition Profile:
Advertisement

Ingredients

Crust
Filling

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Coat 24 mini muffin cups with cooking spray.

    Advertisement
  • 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.

Tips

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.

Nutrition Facts

92 calories; protein 1g; carbohydrates 9.8g; dietary fiber 0.8g; sugars 7.7g; fat 5.7g; saturated fat 1.9g; cholesterol 7.5mg; vitamin a iu 88.1IU; vitamin c 0.1mg; folate 3mcg; calcium 13.3mg; iron 0.2mg; magnesium 6.8mg; potassium 59.3mg; sodium 25.2mg; added sugar 4g.
Advertisement

Reviews (5)

Read More Reviews
22 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/29/2011
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. Read More
Rating: 5 stars
10/30/2011
These are absolutely delicious and addictive! Read More
Rating: 5 stars
10/30/2011
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 Read More
Advertisement
Rating: 5 stars
10/29/2011
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 Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
10/29/2011
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. Read More
Advertisement
Rating: 5 stars
10/30/2011
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! Read More
Rating: 5 stars
10/30/2011
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! Read More
Rating: 5 stars
10/30/2011
My humble opinion of these cookies are that they are a lot of work and not really that fantastic. I think if you are crazy about date bars these might be your ticket. Don't get me wrong I love dates. (who wouldn't with their super high glycemic index!) but these didn't twinkle my toes. In fact there is an entire plate of them in the fridge that are not calling my name. (gasp!) These need to bake for a solid 17 minutes in my convection oven. Even at that they are a bit;.. soft. Maybe I did something wrong. Could be me. None the less I don't care for the texture but the flavor is good. Read More