September 29, 2016

  • Prep: 10 mins
  • Cook: 35 mins
  • Yields: 24 servings



1 cup San Antonio River Mill Brand® Country Style Biscuit Mix

1/3 cup butter

6 oz. cream cheese

Optional Filling - Pecan Pie Filling

1 cup pecans, coarsely chopped

3/4 cup light brown sugar, packed

1 egg, large

1 tbsp butter, melted

1 tsp vanilla

Optional Filling - Cream Cheese Filling

8 oz. cream cheese

1/3 cup sugar

1/3 tsp almond extract

Optional Filling - Coconut Pecan

3/4 cup pecans, coarsely chopped

1/2 cup light brown sugar, packed

1/2 cup butter, melted

1/3 cup coconut

1/4 cup sweetened condensed milk

1/4 tsp vanilla


1Preheat oven to 325 F.

2Blend cream cheese and butter until smooth; add biscuit mix, combine until blended.

3Shape into 24 small balls (if dough is too sticky, refrigerate until firm and easier to work with).

4Press each dough ball into mini-muffin cup to make small tart shells; cover, refrigerate until ready to fill.

5Place about 1 tablespoon selected filling in each shell (fillings can be prepared in advance and refrigerated in a sealed container). See below for filling ingredients.

6Bake 30 to 35 minutes, or until lightly browned; remove from oven.

7Cool in pan 5 minutes before removing to wire racks to cool completely.

*For optional filling listed, simply mix ingredients until blended.


Nutrition Facts

Serving Size1 tassie

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