This is essentially the Gourmet Magazine tassie formula, with walnuts substituted for pecans, and a little more added vanilla. I have also replaced the cup measurements with weights. Even though I possess a set of US measuring cups, I’m more naturally inclined to use my weighing scales. Thus the only cups involved in this recipe are the tassies themselves, little cups of dough holding a glorious walnut filling.
The Pie Base:
- 110g unsalted butter, softened
- 80g cream cheese, softened
- 200g plain flour or, for gluten-free tassies, use a mix of 150g rice flour, 50g corn starch and 0.5 tsp xantham gum
- 50g walnuts or pecans, chopped
- 175g demerara sugar
- 1 egg
- 1 tblsp unsalted butter, softened
- 0.25 tsp natural vanilla extract
- pinch of salt
You’ll also need:
- 24 mini-muffin tins
- Preheat the oven to 180C.
- Butter the muffin tins very well.
- Cream together the butter and cream cheese for the shell, either using an old fashioned wooden spoon and elbow grease or with a stand mixer or food processor.
- Gradually add the flour to the butter and cheese and mix until the whole things starts to come together as a ball of soft, sticky dough.
- Divide the dough evenly among the muffin tins, pressing it into the bottom and up the sides of the tins, forming little cups of dough.
- Chop the walnuts or pecans and distribute amongst the tins, pressing them gently into the dough.
- Beat the egg lightly with the sugar and mix in the vanilla, salt and remaining tablespoon of butter.
- Spoon this mixture over the walnuts.
- Bake for 20-25 minutes, until the tops are puffed slightly and the shells are golden.
- Let them cool completely on a wire rack before easing them gently from the tins.
- Makes 24 tassies, which will disappear fast