Recipe: Pecan-Chipotle Tassies in Cornmeal Crust

By on November 14, 2012 in Recipes with 1 Comment

Pecan Pie has always been our go-to dessert for Thanksgiving. I love an ultra-sweet slab of pecan pie served warm with a scoop of vanilla ice cream on top. But I’ve tried just about every variation of pecan pie I could find- light corn syrup vs dark corn syrup, light brown sugar vs dark brown sugar, with bourbon, with chocolate, without chocolate, etc. And frankly they all end up tasting pretty much the same.

When I saw this recipe for Pecan-Chipotle Tassies in Cornmeal Crust I had very high hopes for it. How perfect to add something spicy to a dessert that is typically excessively sweet.

And I loved it! There’s just a little chipotle chili powder added into both the crust and the filling. It’s the perfect amount. Not enough to qualify it as a spicy food. Just enough to make your taste buds perk up and say — Hmmmm…. what’s that? There’s something a little different going on here.

I will say that I found the recipe quantities to be off a little off. The yield is 2 dozen tassies, but I only had enough dough for about 18 tassies and enough filling for 16. It could be that my mini muffin tin is a little larger. But no worries. There were still plenty to go around. If I was to make it again, I might increase the filling amount by 50%, but that would mean using 1/2 an egg which is always a little wierd.

Pecan-Chipotle Tassies in Cornmeal Crust

Dough

  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon chipotle chile powder

Filling

  • 2/3 cup chopped pecans
  • 1/2 cup firmly packed dark brown sugar
  • 1 tablespoon butter, melted
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon chipotle chile powder
  • 1/8 teaspoon salt
  • 1 large egg, lightly beaten
  1. In a large mixing bowl, combine butter and cream cheese and beat at medium speed with electric mixer until smooth. Gradually add in remaining dough ingredients. Beat on low speed until dough forms. Scrape down sides of bowl several times. Shape dough into a disk, wrap in plastic, and refrigerate 30 minutes or more.
  2. Preheat oven to 350 degrees and spray a mini muffin pan with cooking spray.
  3. Pinch off an amount of dough that will make a ball slightly smaller than a ping pong ball, form into a ball and press down into muffin cup and up sides. Repeat with rest of dough.
  4. In a medium bowl, combine pecans, brown sugar, butter, corn syrup, vanilla, chili powder, salt, and egg and stir well. Spoon a heaping teaspoonful into each cup.
  5. Bake for 20-22 minutes, until filling is set and crust is lightly browned. Let cool in pan for 5 minutes. Run a knife around the edges, remove from pan, and cool completely on a wire rack.

Yield: 2 dozen tassies

Recipe Source: Taste of the South Magazine

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