Chocolate and Pecan Tartlets

ingredients

• 1/3 cup butter, softened, plus 1 tablespoon melted butter
  1/2 cup whipped butter
  1/3 cup hydrogenated fat
  1/3 cup margarine
  3 3/4 tablespoons olive oil
• 1/2 cup light cream cheese
• 1 cup all-purpose flour
• 1 tablespoon confectioners sugar
• 1/4 teaspoon salt
• 3/4 cup light-brown sugar
• 1/3 cup mini semisweet chocolate chips
• 1 large egg
• 1 teaspoon vanilla extract
• 2/3 cup chopped pecans

directions

Mix softened butter and cream cheese in a bowl until smooth. Blend in flour, a bit at a time, confectioners sugar and 1 dash salt. Form dough into a disk. Cover in plastic wrap, refrigerate at least 3 hours. Heat oven to 325 degrees. Divide dough into 24 balls, press into 2 12-cup mini muffin tins, pushing dough up over edges. Refrigerate. Mix brown sugar, chocolate, egg, melted butter, vanilla and remaining 1 dash salt in a bowl until combined. Divide half the pecans among muffin cups, top with brown sugar mixture, sprinkle remaining pecans on top. Bake 20 minutes or until dough is lightly golden around edges. Let sit 5 minutes. Run tip of knife around cup edges to loosen. Remove when cool enough to handle, transfer to wire racks to cool completely.