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Thursday, November 12, 2009

Chocolate and Pecan Tartlets

Makes 24 tartlets


5 tablespoons butter, softened, plus 1 tbsp melted butter
4 oz light cream cheese
1 cup all-purpose flour
1 tablespoon confectioners' sugar
3/4 cup light-brown sugar
1/3 cup mini semisweet chocolate chips
1 large egg
1 teaspoon vanilla extract
2/3 cup chopped pecans


For crust: Mix softened butter and cream cheese in a bowl until smooth. Blend in flour, a bit at a time, confectioners' sugar and 1/8 tsp salt. Form dough into a disk. Cover in plastic wrap; refrigerate at least 3 hours. Heat oven to 325 degrees. Divide dough into 24 balls; press into two 12-cup mini muffin tins, pushing dough up over edges. Refrigerate.

For filling: Mix brown sugar, chocolate, egg, melted butter, vanilla and remaining 1/8 tsp salt in a bowl until combined. Divide half the pecans among muffin cups; top with brown sugar mixture; sprinkle remaining pecans on top.

To assemble: Bake 20 minutes or until dough is lightly golden around edges. Let sit 5 minutes. Run tip of knife around cup edges to loosen. Remove when cool enough to handle; transfer to wire racks to cool completely.

112 calories per tartlet
7 g fat (2.8 g saturated)
11.3 g carbs
0.5 g fiber
1.7 g protein

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