Enter your email to signup for the Cooks. In large, heavy pan, melt 1 cup butter and add flour, cook about 5 minutes, stirring constantly. Pour in milk, tea time tassies recipe, stirring frequently until mixture bubbles and thickens.
4 cup melted butter on top. NOTE: This may be kept warm and served from a crock pot. Have been looking for this recipe for years! Christmas will be traditional this year with cod, oyster stew, boiled potatoes, and Rommegrot! I have been looking for this recipe ever since my Grandmother passed away. We are a VERY Norwegian family and being able to introduce this treat now to my son, I can’t thank you whoever you are for posting this. My first time making and used this recipeit was devine!
My husband and son love Rommegrot. Got big thumbs up with this recipe. Thank you so much for sharing! Little bite sized pecan desserts, made with a cream cheese pastry crust baked with a brown sugar based pecan filling. These little bite-sized treats are popular on the Christmas tray because they are easy to make and, even better, delicious to eat!
Internet bloggers often confuse them as mini pecan tarts or pies, though us southerners know them as pecan tassies. They’re similar, of course, to pecan pie, although most pecan pies have a syrup base – most often corn, cane or sorghum are used – but tassies always have a brown sugar based filling. Honestly, there is very little variation in recipes among Southerners for this one. Most always they include a cream cheese crust and a brown sugar and pecan filling, though there may be more or less of one or the other of an ingredient, or sometimes another ingredients that someone has added along the way like tossing in some cornmeal with the pastry. The recipe makes 24 minis, but doubles very nicely also. It’s been a harried week ’round here, as I’m sure it has been for many of you, so I’ll have to come back later to add in some step-by-step pics. In the meantime, here’s how to make them.
For more of my favorite Christmas candies and other goodies, visit my page on Pinterest y’all! If you make this or any of my recipes, I’d love to see your results! Cover and refrigerate for about 15 minutes, until dough is better manageable. Pinch off 24 even pieces, pressing dough flat into the bottoms and sides of buttered muffin pans. Dough should reach the top of the cup. Preheat oven to 350 degrees F. 4 full, and sprinkle the last of the remaining chopped pecans evenly among the cups.
Bake for 25 to 30 minutes or until the filling sets. Let rest in the pan on a wire rack for 10 minutes, then run a knife around the edges of each tassie and transfer to a cooling rack to cool completely, about 20 minutes longer. Cook’s Notes: Generously butter the muffin tin, even if it’s non-stick, and press in pastry so that it comes right to the top of the muffin tin. 4 of the pastry exposed, otherwise the filling will leak into the tin, causing the tassie to stick to the cup.
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