Chocolate Pecan Tartlets

What is it about mini desserts? Do our brains just not register that eating several of them might equal a regular size portion? I’m pretty sure I could eat an entire BATCH of mini desserts with no problem, but give me a big slice of pie and I’m reaching for my stretchy pants.*this post is sponsored by Wholesome!Picture this: whole wheat (!!!) cream cheese crust, piled with toasty pecans, an agave-based vanilla butter filling, and a surprise hit of bittersweet chocolate.These little tartlets bake up golden brown and are pretty near impossible to resist. For those people who claim some desserts are “too sweet” (I am not one of those people), these will hit just the right note. Sweet, but not cloying…the perfect little bite. Or seven.A three-ingredient crust is a snap to make and filling them couldn’t be easier.Share them with your family and friends this holiday season…of keep them all for yourself. I’ll never tell!Crust:1/2 cup salted butter, room temperature3 ounces cream cheese, room temperature1 cup sifted whole wheat pastry flour (can substitute all-purpose)Filling:2/3 cup chopped pecans1 egg white1/2 cup1 TBSP salted butter, room temperature1 teaspoon vanilla extractDash fine sea saltBittersweet chocolate chips (recommended)Preheat oven to 325.With the paddle attachment of a mixer, beat the butter and cream cheese together until smooth and combined. Stir in the flour until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.Meanwhile, spread the pecans onto a baking sheet and bake for 5 minutes. Remove from the sheet and set aside. Beat the egg white until slightly foamy. Beat in the agave, butter, vanilla, and salt. Mix until combined. (You’ll still see bits of butter.)Remove the dough from the refrigerator and roll into 24 balls. Place the balls into an ungreased. Press the dough into the bottom and up the sides of each cup.Place 2 bittersweet chocolate chips in the bottom of each crust. (Ghirardelli chips are larger than normal chocolate chips. If using smaller ones, add 3.) Place half of the pecans into the tins on top of the chips.Use a teaspoon to spoon the filling into the cups. (Don’t be tempted to overfill.) Top with the remaining pecans.Bake for 25 minutes or until golden brown and set. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. The tartlets should lift out easily. If there is any sticking, run a thin knife along that edge.{It’s always a good idea to test one before serving.}