Garnish: Sunnyland Farms Pecan Pieces, flaked sea salt
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and cream cheese at medium speed until smooth. Beat in ½ teaspoon (2 grams) vanilla. With mixer on low speed, gradually add flour and ½ teaspoon (1.5 grams) kosher salt, beating until combined. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
Preheat oven to 350°F (180°C). Spray a 24-cup mini muffin pan with cooking spray.
On a lightly floured surface, roll dough to about ⅛-inch thickness. Using a 2¾-inch round cutter, cut dough, rerolling scraps as needed. Place a round in each prepared muffin cup, pressing into bottom and up sides. Freeze while preparing filling. (Alternatively, divide dough into 24 portions [about 16 grams each]; roll into a ball, and then press into bottom and up the sides of each muffin cup, trimming excess dough as needed).
In a medium bowl, whisk together brown sugar, corn syrup, and melted butter until smooth. Add egg and remaining ¼ teaspoon salt, whisking until combined.
Sprinkle pecan pieces in each prepared crust. Pour egg mixture over pecans, filling each cup three-fourths full.
Bake until filling is set and an instant-read thermometer inserted in center registers 200°F (93°C), about 25 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Place Caramel Sauce in a piping bag. Cut a ¼-inch opening, and pipe Caramel Sauce on top of pecan filling. Garnish with pecan pieces and sea salt.
Notes
Dough can be made ahead of time. If chilled for a long period of time, let dough stand at room temperature for 15 to 20 minutes before rolling.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/pecan-caramel-tassies/