Desserts


Cinnamon Pecan Mini Tarts

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.

Time Level Yield
30 minutes Easy 20 mini tarts

*Low-fat cream cheese

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