Description
Cashew-Caramel Tassies are delightful mini tarts featuring a buttery cream cheese crust filled with a rich, sweet caramel and chopped roasted salted cashew mixture. Perfect for holiday celebrations or any dessert craving, these bite-sized treats combine a tender crust with a gooey, nutty filling that can be topped with sea salt flakes or melted chocolate for an extra touch of indulgence.
Ingredients
Scale
For the crust:
- 1/2 cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 1 cup all-purpose flour
For the filling:
- 1/2 cup packed brown sugar
- 1/4 cup light corn syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup chopped roasted salted cashews
Optional topping:
- Sea salt flakes
- Drizzle of melted chocolate
Instructions
- Preheat and prepare the muffin tin: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin with 24 cups to prevent sticking.
- Make the crust: In a mixing bowl, beat together the softened unsalted butter and cream cheese until smooth and creamy. Gradually add the all-purpose flour and mix until the dough comes together into a soft ball. Divide the dough into 24 small portions and press each portion firmly into the bottom and up the sides of the mini muffin cups to form individual tart shells.
- Prepare the filling: In a separate bowl, whisk together the packed brown sugar, light corn syrup, egg, vanilla extract, and salt until the mixture is smooth and well combined. Fold in the chopped roasted salted cashews evenly.
- Fill the tart shells: Spoon the cashew caramel filling evenly into each prepared dough cup, filling each about three-quarters full to allow for slight bubbling during baking.
- Bake the tassies: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes or until the crust is golden brown and the filling has set firmly.
- Cool and garnish: Allow the tassies to cool in the pan for 5 minutes before carefully removing them to a wire rack to cool completely. Optionally, sprinkle with sea salt flakes or drizzle melted chocolate over the top for an elegant finish.
Notes
- These tassies can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the tassies for up to 1 month and thaw before serving.
- Feel free to swap out cashews with pecans or walnuts for a different nutty flavor variation.
