Fudgy Pecan Tartlets

SUBMITTED BY: Maggie Evans

"'A friend sent me this recipe 25 years ago. I usually bake these tiny tarts for the holidays...but they are a hit any time of year,' says Maggie Evans from Northville, Michigan. 'They are easy to make, fudgy and moist-and everyone loves them.'"

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PREP TIME	30 Min
COOK TIME	20 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/4 cup butter, softened
3 tablespoons cream cheese, softened
1/2 cup all-purpose flour
FILLING:
1 egg yolk
3 tablespoons sugar
1 1/2 teaspoons butter, melted
1 1/2 teaspoons 2% low-fat milk
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips, melted and cooled
12 pecan halves

DIRECTIONS

In a small mixing bowl, cream butter and cream cheese until light. Gradually add flour, beating until blended. Roll into 1-in. balls. Press onto the bottom and up the sides of miniature muffin cups coated with nonstick cooking spray.
For filling, in a bowl, combine the egg yolk, sugar, butter, milk and vanilla; gradually stir in melted chocolate. Fill tart shells three-fourths full. Top each with a pecan half.
Bake at 375 degrees F for 18-22 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to a wire rack.

FOOTNOTE

Nutritional Analysis: One tartlet equals 134 calories, 10 g fat (5 g saturated fat), 33 mg cholesterol, 63 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.