Whole Wheat Chocolate Pecan Tartlets

pecan tartlet

My contribution to dessert for my New Year’s Eve dinner was chocolate pecan pie tartlets with a whole wheat crust. Generally, pecan pies are made with high fructose corn syrup, which I choose not to eat, so I decided to make bite-sized pies to get around that problem.

I used a basic recipe for pecan tassies, which is Southern for “pecan tartlets”. I substituted a few ingredients, below, to make it a bit more healthy: I swapped neufchatel cheese (lighter and naturally lower in fat) instead of cream cheese, whole wheat flour for white flour, and less sugar than the original recipe called for . I was pleased with the result! They were chocolatey and chewy in the middle and very satisfying.

Whole Wheat Chocolate Pecan Tartlets

PASTRY
8 oz neufchatel cheese, softened
4 oz butter, softened
1/8 c Sugar in the Raw
2 c whole wheat pastry flour

Beat neufchatel and butter until fluffy. Gradually add in sugar and flour until well combined (you may need to use your hands for this). Divide into four sections, roll each into a 6-inch log, and wrap in plastic. Refrigerate 2.5-3 hours.

FILLING
2 large eggs
2 tbsp butter, softened
1 c packed brown sugar
2 tsp vanilla extract
1 c pecans, finely chopped
2-3 chocolate chips per tartlet

In a large bowl, beat eggs, butter, vanilla, and brown sugar. Stir in pecans.

Preheat oven to 350 degrees F. Remove one log of pastry from refrigerator (keep the others there until you need to use them). Cut each log into 12 sections. With your palm, form each section into a ball and then flatten. In a miniature muffin tin (1 3/4 inches across the top) pan, fill all of the individual tins with the flattened dough. The dough should stick up out of the top of the pan. Place 2-3 chocolate chips on the bottom of each cup. Fill each with filling to 1/4 in from top.

Here’s the thing: I’m not sure about the baking time. The original recipe called for 26 minutes… I pulled mine out after about 12 because they were burning. I would put them in for 10 minutes, and then start to watch them. Pull them out when the crust starts to brown nicely. Let sit in pan for 10 minutes, then loosen with a knife and remove to a cooling rack.

Though these are a decadent dessert, they’re small… yet also filling, so there’s less of a chance you’ll eat 10 of them!

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