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Bourbon-Pecan Tassies

Photo: Jennifer Causey
Active time 25 mins
Total time 1 hr, 5 mins

Serves 24 (serving size: 1 tassie)

Think of these tasty little tassies as your own personal pecan pie. They're both salty and sweet, with a hit of oaky bourbon. Whole-grain rye flour adds the perfect touch of sour to the shortbread-like crust, while toasted pecans do double duty in the crust and in the maple-splashed filling. As if that weren't enough to jingle your bell, we drizzle warm bittersweet chocolate over each bite to ensure maximum satisfaction.



  • Baking spray with flour
  • 2 tablespoons canola oil
  • 2 tablespoons butter, softened
  • 1 tablespoon powdered sugar
  • 1 tablespoon 1% low-fat milk
  • 1 ounce 1/3-less-fat cream cheese, softened
  • 1/3 cup chopped toasted pecans
  • 4.5 ounces whole-grain rye flour (about 1 cup)
  • 1/4 teaspoon kosher salt


  • 1/3 cup packed brown sugar
  • 1/3 cup pure maple syrup
  • 2 tablespoons bourbon or rye whiskey
  • 2 large eggs
  • 1 tablespoon butter, melted
  • 1/4 teaspoon kosher salt
  • 2/3 cup chopped toasted pecans
  • 1 ounce bittersweet chocolate, chopped

Nutrition Information

  • calories 116
  • fat 7 g
  • satfat 1.8 g
  • monofat 3.2 g
  • polyfat 1.5 g
  • protein 2 g
  • carbohydrate 12 g
  • fiber 1 g
  • cholesterol 20 mg
  • iron 0.0 mg
  • sodium 52 mg
  • calcium 16 mg
  • sugars 7 g
  • Est. Added Sugars 7 g

How to Make It

  1. To prepare crust, preheat oven to 350°F.
  2. Generously coat a 24-cup mini muffin pan with baking spray. Beat oil, 2 tablespoons butter, powdered sugar, milk, and cream cheese with an electric mixer on medium speed until well combined. Process 1/3 cup pecans in a food processor until finely ground. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and 1/4 teaspoon salt to food processor; pulse 5 times. Add flour mixture to butter mixture; beat just until combined. (Mixture will be crumbly.) Knead in bowl until dough comes together, 3 to 4 times. Shape dough into 24 balls. Place balls in cups of prepared muffin pan; press dough into bottom and up sides of cups to form shells. Bake 5 minutes. Cool 10 minutes.
  3. To prepare filling, whisk together brown sugar, maple syrup, bourbon, eggs, 1 tablespoon butter, and 1/4 teaspoon salt in a large bowl. Stir in 2/3 cup pecans. Spoon about 1 tablespoon pecan mixture into each tart shell. Bake 18 minutes or until filling is puffed and browned. Cool 20 minutes in pan on a wire rack.

  4. Microwave chocolate in a microwave-safe bowl at HIGH until chocolate melts, about 45 seconds, stirring every 15 seconds. Run an offset spatula around edges of tarts to loosen; remove tarts from pan. Drizzle chocolate evenly over each tart.