Double Nut / Date Tarts

Many of you have asked for something sweet AND acceptable. The two-bite pecan tarts satisfy the sweet tooth with far less guilt than pecan pie.

Ingredients

Crust
1/4 cup whole-wheat pastry flour
1/4 cup Splenda brown sugar
1/2 cup walnuts, coarsely chopped
1 tablespoon cornstarch
2 tablespoons unsalted butter
Pinch of sea salt

Filling
4 ounces pitted dried dates (about 3/4 cup)
3/4 cup water
1/4 cup Splenda brown sugar
2 1/2 tablespoons unsalted butter
4 tablespoons no-fat or reduced-fat cream cheese
1 1/4 teaspoons vanilla extract
1/2 cup pecans, chopped

Preparation
Preheat oven to 375°F. Coat 24 mini muffin cups with cooking spray.
To prepare crust: Pulse flour, Splenda brown sugar, walnuts, cornstarch, 2 tablespoons butter and salt in a food processor until the mixture resembles coarse meal. Divide the crust mixture among the prepared mini muffin cups and press evenly into the bottoms.

To prepare filling: Combine dates, water, Splenda brown sugar and 2 1/2 tablespoons butter in a small saucepan. Bring to a boil over medium-high heat and cook, stirring frequently, until most of the liquid has cooked away, 8 to 12 minutes. Let cool slightly, and then process the date mixture in a blender or food processor until processed into a paste. Add cream cheese and vanilla; blend or process to combine. Transfer to a medium bowl. Stir in pecans. Divide the date-nut filling among muffin cups, gently pressing the filling down and smoothing the tops.

Bake until the crust is golden brown and the filling is lightly cooked, 15 to 17 minutes. Let cool in the pans for 10 minutes. Loosen the edges of the crust with a small spatula or butter knife and transfer the tarts to a wire rack to cool.

Adapted from the original source Eating Well : November/December 2009

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