Hard to believe I know, but below is a recipe for dairy free, NO CORN SYRUP, Pecan Pie Tartlets! And I must say that it happens to be one of the easier recipes I have ever made! I did use a mini tartlet pan but you can use a mini muffin pan or regular muffin pan all the same. I hope you enjoy!
Makes about 24 (mini tartlets)
Crust/
1/4 cup toffuti cream cheese at room temp (or regular cream cheese)
1 stick (1/2 cup) earth balance/margarine at room temp (or butter)
1 cup flour
1 teaspoon salt
filling/
1 cup brown sugar
1 egg
1 tablespoon earth balance/margarine at room temperature (or butter)
1/2 cup chopped pecans
1/2 teaspoon salt
Combine brown sugar, egg, butter sub, salt and pecans in small bowl. Mix together cream cheese, butter sub and flour in mixing bowl. Form dough into small balls and flatten and then press around into mini muffin pan. Spoon filling into each tart. Bake at 350 for about 20 minutes. Remove from the oven and allow to cool for 10 minutes before removing from the pan. Enjoy!
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