I saw this recipe, originally for pecan tassies, on Martha Bakes a while back and thought it looked so easy. Happily, that's just how it turned out to be! I've never made tassies before so it was a lot of fun to try something a little different. And Thanksgiving was the perfect time to give these a test drive so here we are!
This recipe makes exactly 18 tassies, baked in mini muffin tins.
Mix the ingredients for the dough - cream cheese (you could also use mascarpone), butter, flour (I used a mixture of all-purpose and whole wheat pastry flour), salt, and half a cup of finely ground cashews. Needless to say, you must toast the cashews and its best to buy them un-toasted and do it yourself for maximum flavor. A dough will come together that you can simply pinch off to make small 1-inch balls from. Plop it into a muffin tin cavity and use your thumb to press it up and around the muffin cups.
Divide the filling among the cups. Make sure to fill it evenly with the sweet maple liquid that binds all the coarsely chopped cashew nuts.
In about 22 minutes, you'll smell the nutty sweet aroma in the air. The tassies will be lightly golden. Let sit on a wire rack until fully cooled and I found they popped right out of the ungreased muffin tins.
These tassies are easy to make, adorable to look at, and certainly enjoyable to eat. I adore the sweet, buttery, luxurious taste of the cashew nuts.
They're also easy to pack up and transport. You can also place them in an airtight container for a couple of days in the case of leftovers. I'm also going to freeze a few, since I hear nut tassies freeze well, and experiment with that.
Happy feasting, entertaining, and living!
Make dough: Place cashew nuts in a food processor or small chopper and process until finely ground. Set aside. Place cream cheese or mascarpone and butter into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until well combined. Add flour(s), ground cashews, and salt. Mix together just until a dough starts to come together. Avoid over-mixing and finish by hand with a wooden spoon or rubber spatula if necessary.
Roll dough into 18 one-inch balls. Press each into the bottom and up the sides un-greased mini muffin tins cups.
Make filling: Whisk egg, maple syrup, vanilla, butter, and salt together in a mixing bowl. Stir in the chopped cashews.
Spoon about 1 1/2 teaspoons of filling into each muffin cup. Bake tassies until the crust begin to turn golden, about 20-22 minutes. Remove from oven to a wire rack and let cool completely. Unmold (the tassies should slide right out) and place on a serving platter. You can store the tassies in an airtight container, at room temperature, for up to 3 days.
I've heard of tassies before, but wasn't even sure what they were. Now my mouth is watering and I can't wait to try them!
I've seen them and they always look easy and good for a crowd. Glad I finally made some. It's amazing how many things we cook and bake and still there are a million things we haven't done.
I can't believe I've never made tastes! I've eaten a pecan version once but I love your take on this lovely bite. I hope you have a wonderful, low stress, blessed Thanksgiving Monica. No worries!
Who would allow you not to bring your famous pies and opt for tassies instead?! You don't get that crisp buttery crust with a pie and trade it in for tenderness and a very easy preparation. I think there's room for everything. I feel very chilled and relaxed, thank you, Tricia. ; ) You enjoy Thanksgiving with your family!
These tassies look freaking good, Monica. I made some almond tassies YEARS ago and I can't wait to try yours for this holiday season.
Thanks so much, Angie. Almond tassies are right up my alley!!
Your family could have assigned you any part of the meal and it would have been special, Monica, but they apparently are well aware that they have a dessert expert in their midst! :) Your tassies are beautiful. I love how you adapted them to your favorite cashews. I hope your Thanksgivings, big and small, are lovely and that you can live in the moment for a peaceful holiday season!
Thank you so much for reading my posts, Wendy. : ) I do love cashews and have a jar of mixed nuts to munch on everyday. As for Thanksgiving and the holidays, I am more focused on trying to slow time down a little (impossible as it is) and just savoring. : ) I am hardly an expert but in my family of no-bakers, maybe I am the point person for dessert by default. You have a great Thanksgiving!
Hi Kelly - thank you! I'm glad someone else feels the same way. I don't want to whine but be more aware. The goal is to enjoy everything, right, so we need to adjust when we feel things are a little out of whack. : ) Hope you have a more relaxing holiday season!
I completely agree - November has been moving even faster than the rest of fall! It's my goal to actually enjoy the holidays this year ... so I'm working on it!! haha smaller to-do lists :) These cashew tassies sound wonderful! And I hope you have the happiest of thanksgivings Monica!!
Here's to a fabulous Thanksgiving for you and yours!
This is something new to me. It sounds super delicious and very tempting one! Bookmarked!
Thank you! Hope you have a chance to give it and try and see how you like it.
Hi Monica, I love mini desserts, these look delicious, smart idea to use cashews. Happy Thanksgiving to you and your family.
I think mini desserts are so neat, especially if there is a ton of them and a bunch of variety to pick from. : ) Have a great Thanksgiving, Cheri.
Thank you, Medha. Have a great Thanksgiving!
Oh! I have never made tassies before. These look fantastic, Monica — they mush have tasted wonderful. I wish you and your family a Happy Thanksgiving.
They were really easy to make so that makes it fun. Thank you!
Nice treats! I am big fan of cashews but haven't had them for ages.
I have never heard or tried tassies, and I am loving it...like the cute little sizes and the nuts in it, both the crust and filling...these would be lovely for the holidays.
Great for a crowd, a party, for sure. Have a good one, Juliana.
I love cashews... You inspired me so much! I think I'll bake something similar really soon!
That's such a nice compliment. I know you'd make a great rendition of tassies!
Cashews are so buttery and utterly delicious. I wanted to try to use them more beyond just snacking or adding them to our chicken stir-fry. : ) Glad you like them, too.
These tassies look delicious, Monica! Cashews sound like a great variation and the cream cheese crust sounds delicious (: Hope you had a wonderful Thanksgiving and enjoy and relax for the upcoming holiday season! I just finished up with final exams and am excited to be home and baking for the holidays! Can't wait to see what else you have baking up!
Hope you are doing well, Monica. Thanks for stopping by and taking the time to comment. Thanksgiving was so nice and relaxing. I hope you get some breathing room to unwind, bake, and just enjoy a little 'off' time for yourself.