Summit Medical Group Web Site

Use a mini-muffin pan to make this bite-size dessert

Ingredients

• ½ cup butter at room temperature
• 3 oz low-fat cream cheese at room temperature
• 1 cup white whole wheat flour
• ¼ tsp salt
• 1 egg
• 1 tablespoon canola oil
• ½ cup brown sugar, packed
• 1 tsp vanilla
• 1 cup chopped pecans

Directions

1. Start the crust. Mix butter, cream cheese, flour, and salt gently.
2. Divide into 24 balls.
3. Place each ball in a slot of a mini-muffin pan sprayed with non-stick cooking spray. Gently press the dough into the bottom and sides of the pan.
4. Then make the filling. Blend egg, oil, brown sugar and vanilla.
5. Stir in the chopped pecans.
6. Fill each mini-tart ¾ full with the pecan filling.
7. Bake in a 350 degree oven for 15-20 minutes.
8. Cool on a wire rack before removing tartlets from the pan.
9. Cool completely before serving or storing in a ziplock plastic bag in the refrigerator.