Oh, how I love pecan pie. I am from Georgia after all. This pecan tart reminds me of childhood trips with my mom to Harry’s Farmers Market. Once in a while she’d pick up one of their delicious chocolate pecan pies for a treat, and I’ve been hooked ever since.
What is really great about this recipe is that it is quick and easy to prepare, and also happens to yield impressive results. The recipe is from Cooking Light, so as long as you don’t go overboard with the serving sizes one slice comes in at about 280 calories. I’ve made this recipe countless times over the years but yesterday I decided to change it up and prepared six mini tartlets (using these tart pans) instead of one big tart. I also used 1/2 cup of the Splenda Brown Sugar Blend in place of the one cup of dark brown sugar called for in the recipe, and it tastes exactly as is does when prepared as directed.