Preheat oven to 325°. You will need enough mini muffin pans for 4 dozen tassies.
Have all ingredients at room temperature before mixing.
Combine cream cheese and butter with a hand or stand mixer until well combined.
Add flour to the cream cheese butter mixture. Mix well. Chill for about an hour.
Divide dough into quarters. Divide each quarter into 12 pieces and roll each piece into balls. This will make it easier to press the correct amount of dough into the mini muffin pans.
Press each ball into the bottom and sides of each well of the pan.
Combine eggs, brown sugar, and vanilla extract with a hand or stand mixer until well combined.
Stir in pecans.
Spoon mixture into the pastry shells.
Bake at 325° for 30 minutes or until the pastry is golden brown.
Cool about 5 minutes before removing from pan.
Makes 4 dozen.
Notes
Have all ingredients at room temperature before mixing.
Pecan Tassies can be made ahead and stored in the freezer after baking. To serve, remove from freezer and allow to come to room temperature.
