These Sugar Free Southern Pecan Tassies (Low Carb, S) are my first official recipe using Trim Healthy Mama’s new Baking Blend and I couldn’t be more excited, because from almost the first time I heard about this flour I’ve been dreaming about making some form of a real live pie crust with it!
Well, this recipe has caused my dreams to come true on this score, and then some! I’m converting my Pecan Tassie recipe straight from the 1977 version of Better Homes and Garden cookbook where I have gotten so many of my most beloved recipes. I subbed in the blend 1:1 with the white flour, except it was a very scant cup so measure it out and take out a small spoonful and you’ll have it. I had to make this recipe 4 times to get the filling right, because it was crispy at first, but the crust was a winner from the very beginning. Enjoy!
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**I’m not really the type that needs a lot of pictures when I’m reading a recipe, but the devils in the details on this one–although the dish itself is simple overall. You’ll be happier with the looks the first time if you check out the pictures and extra instructions at the bottom. Either way, don’t worry, all roads lead to YUM on this dessert!
After the crust has chilled for awhile in the fridge/freezer (if it freezes a little it will quickly warm up in your hands but it is more trouble to scoop out). Remove from the bowl one spoonful at a time and roll into an approximate 1″ ball and drop into the lightly sprayed pan.
Mash the dough into the cup remember you don’t have to go all the way to the tip top, there’s not that much filling and you definitely want to fill the bottom so you can’t see the pan because it won’t come out as thinly and will be more like baklava than tassie’s (I call that a win/win situation, but I’m just warning you ;-))
I did the math on you and this is about 1/4 tsp per cup.
Stir the filling well and often so the sugar doesn’t sink down. I filled these by the tsp first and went back and put 1/2 tsp in each. Worked out pretty precisely in these cups at least.
This goes a lot faster if you pull out the best-looking pecans first. The halves on top are optional, but the pieces are not, as the filling doesn’t work as well without them.
Well bless our hearts! We’ve got Pecan Tassie’s!
Southern Pecan Tastes
- 3 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 scant cup THM baking blend, pack this VERY loosely*
FOR THE FILLING:
- 1 egg
- 1 egg yolk
- 1/2 cup powdered xylitol ** See note on this sweetener
- 1/8-1/4 teaspoon Stevia (this will be very sweet as I am trying to stay as true to the original recipe as possible you may leave this out for a milder sweetness).
- 1 dash salt *very important to cut stevia flavor
- 1/2 teaspoon molasses *(If you like a dark karo type pecan pie you can bump this up this to 1 tsp.)
- 1 teaspoon vanilla
- 1/3 cup broken pecans (divided out evenly among "tarts")
- 24 whole pecans halves (optional but good)
FOR THE CRUST:
- Blend the softened cream cheese and butter together well and then add 1 scant cup THM Baking Blend
- Chill one hour (or so, I usually pop them into the freezer for a few minutes while I assemble the rest of the filling and chop the nuts).
- Remove from the fridge and roll into 24 balls then press into the bottom and sides of mini muffin pans. **I have only made these with silicone baking pans and they come out easily when cooled.
FOR THE FILLING:
- Beat together the egg and egg yolk and add the sweeteners, salt, molasses, and vanilla.
- Add the nuts to this mixture.
- Spray muffin pans very lightly(you don't want this to be damp) I have only used silicone mini muffin pans for this and I support it with a baking sheet.
- Place a few pecans into each crust cup and cover with egg mixture. Bake at 325 degrees for 20-25 minutes or till filling is set. Cool and remove from pans. Makes 2 dozen.
**Note on sweetener-Xylitol is a THM approved sweetener and is the only one that I was able to use in this recipe without getting a crispy, cold, texture in the filling. The addition of the stevia allowed me to use only 1/2 of the xylitol /sugar as specified in the original recipe.
** On measuring baking blend -I can't stress enough that it must be measured loosely. If you're not sure that you have accomplished that then just spoon it into the dry measuring cup and rake the flat edge of the knife across the top and then remove a tablespoon of the flour from the cup. Alternately - I generally spoon it in and rake across the top lightly with my finger and indent it slightly across the top to make sure I don't over do it. A little too much of this thirsty can become too much pretty quickly.