Tassies are like mini tarts and simply presenting them on a tray or plate elicits attention and interest from any passerbyer of your tassie display. My mom introduced me to tassies by surprising me one visit when she pulled all the ingredients and started making Pecan Tassies with me. I love baking with my Mom. Now whenever I’m making tassies in my own home, I think about that visit with her and how excited she was to share how tasty, easy and fun they are to make. I’ll have to make these lemony tassies for her, as I don’t think she’s had these yet.
I’ve added some zest to the tassie cups and filled it with homemade lemon curd. I’ve seen other recipes that bake a lemony filling in the tassie cups – I will definitely have to try that variation one day. For now…this was making use of some lemon curd I made last week. Note the lemon curd recipe will yield way more than what’s needed for these tassies.
You can make these ahead of when needed and they’re the perfect hostess treat. I warn you, whether they’re Pecan or Lemon Tassies…they will disappear quickly! They’re just too easy to eat…one, two bites they’re gone!
For an attractive presentation:
- Add a small dollop of whipped cream in the center of each.
- Sprinkle some powdered sugar on the serving plate on and around the tassies.
- Sprinkle some freshly grated lemon zest around the serving plate.
- Have some paper doilies? These look delicate and sweet to have a white paper doily underneath.
Petite Tassie Cups – Notice the specks of lemon zest?
- A tart shaper/tamper is purely an optional tool for these tarts. However, if you like making petite desserts using your mini-muffin or tart pans, it’s relatively an inexpensive tool ($5-$10) that will save you a lot of time and assist in making your petite treats more uniform. You can find them through Amazon.com and the one I use from The Pampered Chef.
- See this post on Pecan Tassies for an image of the tassie cup dough balls prep in the muffin wells.
- Initially, used zest from one lemon for the tassie cups. I would recommend adding zest from two large lemons to get that lemon flavor.
Makes 24 Tassies
- Mini-muffin tin, for 24
- Mini-Tart Shaper/Tamper, (optional)
3-ounces cream cheese (not whipped), room temperature
1/2 cup unsalted butter (1 stick), room temperature
1 1/2 cups all-purpose flour
1/4 teaspoon salt
zest from 1-2 larges Meyer Lemon, or other lemon variety
Preheat oven to 350 degrees.
Place all the ingredients (cream cheese, unsalted butter, flour, salt and lemon zest) in a food processor and pulse process until the ingredients form a ball. Gather the dough and pat into a disc shape. Cover with plastic wrap and place in the refrigerator for about 1 hour.
Create 24 small dough balls from the chilled dough (about 1 tablespoon each). Place each dough ball in the center of an ungreased mini-muffin well and either:
- With tart shaper/tamper: Place shaper in each well and press firmly so that the dough pushes and fills towards the top of the well.
- Using fingers: Press the dough along the sides and the bottom of each well.
Bake for about 16-20 minutes or until the tart cups are lightly golden brown.
Allow the tassie cups to set and cool in the pan for about 1-2 minutes and then gently transfer to a cooling rack. Cool completely before filling.
Assemble Lemon Tassies
Using either a small cookie scoop (with a 1 teaspoon capacity) or small spoon, fill each tassie cup with your fresh, homemade Meyer Lemon Curd (about 1 heaping teaspoon).
Store tassies in the refrigerator, covered tightly with plastic wrap or in an airtight container.