Chef's Note: Don’t let the size of this mini pie deceive you. With the perfect blend of cinnamon, pecans, & brown sugar, it doesn’t take much to satisfy your
cravings for a slice of pecan pie. Enjoy this guiltless little tartlet knowing it has a fraction of the calories as compared to the real deal.
- 3 ounces Neufchatel* cream cheese, softened
- 1/2 cup California Olive Ranch extra virgin olive oil +1 Tbs
- 1 Tbs pure cane sugar
- 1 cup sifted Bob’s Red Mill Flour (unbleached)
- 2/3 cup chopped pecans
- 1 egg
- 1 cup brown sugar, firmly packed
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- 1/2 tsp sea salt
Preheat oven to 350 degrees F. Spray mini muffin tins with olive oil baking spray.
Combine cream cheese, 1/2 COR EVOO, sugar & flour. Mix well until completely combined.
Divide into 20 equal sized small balls and press into sides and bottom of ungreased miniature muffin tins.
Combine pecans, egg, brown sugar, vanilla, salt & remaining 1 tablespoon California Olive Ranch extra virgin olive oil.
Beat until smooth. Divide pecan/egg mixture equally among 20 unbaked tarts.
Bake 20-25 minutes until pastry is golden brown. Serve warm or cold.
Recipe courtesy of Micki Sannar - OliveOilDesserts.com.
*Low-fat cream cheese