Mini Pecan Tarts - Naturally Sweetened Pecan Tarts

Studies show that aromas are strongly linked to our memories. There are certain scents that take me back to playing dress-up as a kid or my high school boyfriend. This memory link also applies to food. Are there any desserts that instantly remind you of a past memory? Sometimes it’s at a special event or a simple tradition. I have happy memories with pecan tarts because of this little girl:

I first had these delicious tarts two years ago. We made these tarts for our family in L.A. to celebrate one more baby girl in the family.

About a week after she was born, we had a party for family at my sisters house. We had a lovely lunch and a wide assortment of treats. My mom had baked lots of different goodies for the day and one of them were these tarts.

They also happened to be one of the most popular treats at the party. And a definite crowd pleaser.

Not a soul suspected they were sugar-free! All the healthy, natural ingredients were just too good to think any differently. Their delicious buttery cups hold a delicious, slightly spiced pecan filling. Feed these to even the toughest sugar-free critics (our brother can be one of them) and they won’t mind the lack of sugar one bit. Enjoy!

Mini Pecan Tarts
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Crust:
1/3 cup Cream Cheese, softened
scant 2/3 cup Butter, softened
1 1/4 cup Spelt Flour

Pecan Filling:
1 Large Egg
1 Tablespoon Butter, melted
1/2 cup Coconut Sugar
2/3 cup Honey
1 teaspoon Pure Vanilla Extract
1/4 teaspoon Sea Salt
1/8 teaspoon Cinnamon
2/3 cup Pecans, chopped

Start by making your crust. Mix all ingredients until well combined and a soft dough. Roll into small individual balls, (about 3/4 to 1 inch large). Place balls in mini muffin pan. Use your index finger to gently press the center of the ball to form a cup. Press the edges up and around the sides of the muffin pan. Make the middle large enough to give room for adequate filling! Chill while you make the pecan filling.

In a large bowl, beat your egg. Add the coconut sugar and honey and beat until well combined. Add your melted butter and mix well. Add vanilla, salt and cinnamon. Preheat your oven to 350.
Remove crust from the fridge. Fill your tarts 1/3 full with some chopped pecans. Pour about a 1/4 to 1/2 teaspoon of the filling over the pecans, so they are covered and tarts are about 3/4 the way full. Top the tarts with more pecans. Bake for 18-20 minutes, or until golden brown. Serve hot, warm or cold!

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