- 3/4 cup whole-wheat pastry flour
- 1/2 cup all-purpose flour
- 1/2 cup (1 sti unsalted butter, softened
- 4 ounces reduced-fat cream cheese, (Neufchatel), softened
- 1/4 cup canola oil
- 1 large egg, beaten
- 1 cup chopped pecans
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
To prepare dough: Mix whole-wheat flour, all-purpose flour, butter, cream cheese and oil in a large bowl with a wooden spoon just until a coherent dough forms. Refrigerate the dough for 30 minutes to reduce its stickiness.
Position rack in lower third of oven; preheat to 350ºF.
Roll the dough (it will be soft) into a 15-inch log. Cut the log in half, then cut each half into quarters, then cut the quarters into thirds to yield 24 equal portions, about 1 tablespoon each. Press each piece of dough into a mini muffin cup, making a well in the center and pressing the dough up the sides of the tin to form a tartlet shell.
To prepare filling: Combine egg, pecans, brown sugar, butter and vanilla in a large bowl. Divide the filling evenly among the 24 tartlet shells.
Bake the tartlets for 10 minutes. Reduce the oven temperature to 325º and bake until the filling is puffed and the crust is lightly golden, 10 to 12 minutes more. Let cool in the pans on a wire rack for 10 minutes. Turn the tartlets out and let cool completely, about 30 minutes.
- Serving: Per tartlet
- Calories: 152
- Carbohydrates: 12g
- Fat: 11g
- Protein: 2g
- Dietary Fiber: 1g
- Saturated Fat: 4g
- Monounsaturated Fat: 4g
- Cholesterol: 23mg
- Potassium: 32mg
- Sodium: 18mg
- Exchanges: 1 other carbohydrate, 2 fat
- Carbohydrate Servings: 1