Pecan Tassies

Beat together softened butter and cream cheese until smooth and well combined, then mix in flour and a pinch of salt until a soft dough forms. Shape the dough into 24 equal balls, press each ball into the cups of an ungreased mini muffin tin, and form small pastry shells by pressing the dough up the sides.

Refrigerate the formed pastry shells in the muffin tin to firm up the dough. This helps them hold their shape during baking.

Preheat your oven to 325°F (165°C) while the shells chill.

In a medium bowl, whisk together the egg, packed light brown sugar, melted butter, and vanilla extract until smooth and fully combined. This forms the custard-like filling.

Sprinkle a small amount of chopped pecans into the bottom of each chilled pastry shell, then carefully spoon the brown sugar filling over the pecans, filling each shell about three-quarters full.

Bake in the preheated oven for 25 to 30 minutes, or until the filling is set and the pastry shells are lightly golden. Avoid overfilling, as the custard will puff slightly during baking.

Remove the tin from the oven and allow the tassies to cool in the pan for 10 minutes. Carefully loosen the edges with a thin knife or offset spatula and transfer to a wire rack to cool completely.