*this post is sponsored by Wholesome!
Picture this: whole wheat (!!!) cream cheese crust, piled with toasty pecans, an agave-based vanilla butter filling, and a surprise hit of bittersweet chocolate.
These little tartlets bake up golden brown and are pretty near impossible to resist. For those people who claim some desserts are “too sweet” (I am not one of those people), these will hit just the right note. Sweet, but not cloying…the perfect little bite. Or seven.
A three-ingredient crust is a snap to make and filling them couldn’t be easier.
Share them with your family and friends this holiday season…of keep them all for yourself. I’ll never tell!
*Stretchy pants optional.
Chocolate Pecan Tartlets
Crust:
1/2 cup salted butter, room temperature
3 ounces cream cheese, room temperature
1 cup sifted whole wheat pastry flour (can substitute all-purpose)
Filling:
2/3 cup chopped pecans
1 egg white
1/2 cup Wholesome! Organic Blue Agave
1 TBSP salted butter, room temperature
1 teaspoon vanilla extract
Dash fine sea salt
Bittersweet chocolate chips (Ghirardelli recommended)
Preheat oven to 325.
With the paddle attachment of a mixer, beat the butter and cream cheese together until smooth and combined. Stir in the flour until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
Meanwhile, spread the pecans onto a baking sheet and bake for 5 minutes. Remove from the sheet and set aside. Beat the egg white until slightly foamy. Beat in the agave, butter, vanilla, and salt. Mix until combined. (You’ll still see bits of butter.)
Remove the dough from the refrigerator and roll into 24 balls. Place the balls into an ungreased mini muffin tin. Press the dough into the bottom and up the sides of each cup.
Place 2 bittersweet chocolate chips in the bottom of each crust. (Ghirardelli chips are larger than normal chocolate chips. If using smaller ones, add 3.) Place half of the pecans into the tins on top of the chips.
Use a teaspoon to spoon the filling into the cups. (Don’t be tempted to overfill.) Top with the remaining pecans.
Bake for 25 minutes or until golden brown and set. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. The tartlets should lift out easily. If there is any sticking, run a thin knife along that edge.
*post contains Amazon affiliate links, thank you!
{It’s always a good idea to test one before serving.}
