Mittwoch, 26. September 2012

caramel pecan tassies

What about eating autumn colors?
Last time we had caramel.
This time I would like to have some pecans.
So let´s go ahead and bake some caramel pecan tassies.
Caramel and pecans unite in symbiotic flavour to make the pie nuttier.
I love this combination.
Small, easy and perfect to snack.

For this recipe I used homemade caramel toffee.
It´s really easy to make and you can store it the fridge for up to 3 weeks.
The measurements for the nuts of the caramel pecan tassies, are after chopping them.
Make sure the amount of nuts is 1/3 and 3/4 cups after chopping them.

                 
                   Rezept auf deutsch
Photo by sabrinasue


Photo by sabrinasue

caramel pecan tassies

Ingredients:

For the dough:

1/3 cup finely chopped pecan/40g
1/2 cup mascarpone cheese
1/4 cup unsalted butter, softened
3/4 cup flour
Pinch of salt

For the filling:

1 egg
1/4 cup packed light brown sugar
2 tablespoons caramel
1 tablespoon unsalted butter, softened
1/4 teaspoon salt
3/4 cup coarsely choppped pecans/95g


Directions:

For the dough:

  • Preheat the oven to 350°.
  • Put mascarpone and butter in a mixing bowl and beat on medium speed until well combined and creamy.
  • Add flour, salt and nuts and mix until combined and dough forms.
  • Divide dough into 10 equal parts.
  • Press each part into the bottom and up the sides to the cups of a muffin pan.

For the filling:

  • Whisk together the egg, sugar, caramel, butter and salt in a medium bowl.
  • Stir in the pecans.
  • Place filling into each muffin cup and bake until the crust turns golden brown. (about 15 minutes)
  • Cool down completely before unmolding the tassies.

Photo by sabrinasue


Enjoy...


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