Makes 9 pastry tartsCalories 220 Prep Time 25 minutesTotal Time 35 minutesMade with Splenda® Brown Sugar Blend
Ingredients
For the tarts:
1 ¾ cups almond flour
½ cup plus 2 tablespoons Splenda® Brown Sugar Blend, divided
1 tablespoon fat-free cream cheese, room temperature
1 tablespoon vegetable oil spread
1 large egg
1 tablespoon ground cinnamon
For the glaze:
1 cup Splenda® Granulated Sweetener
1 tablespoon Splenda® Brown Sugar Blend
2 tablespoons cornstarch
1 tablespoon ground cinnamon
3 tablespoons unsweetened almond milk
Nutrition Info Per Serving
Serving Size: 1 pastry tart
Calories
220
Total Fat
9g
Saturated Fat
0g
Cholesterol
20mg
Sodium
40mg
Total Carbs
28g
Dietary Fiber
2g
Sugars
16g
Added Sugars
15g
Protein
7g
Instructions
For the tarts:
Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
Add flour and 2 tablespoons brown sugar blend to food processor and pulse until combined. Add cream cheese, vegetable oil spread, and egg and pulse until a dough forms. Transfer dough to a medium bowl. Cover with plastic wrap, and refrigerate for 10-15 minutes until firm.
Meanwhile, in a medium bowl combine remaining brown sugar blend and cinnamon.
Place chilled dough between two sheets of parchment paper greased with nonstick cooking spray. Roll dough to ⅛-inch thickness. Cut into 2×3-inch rectangles. Re-roll trimmings to create 18 rectangles total. Transfer 9 rectangles to prepared baking sheet. Fill rectangles with about 1 tablespoon of brown sugar blend mixture. Place remaining rectangles on top and seal edges with fork tines. Cut 1 small slit at top of each tart.
Bake, until edges of tarts are set and lightly golden brown, about 8-10 minutes. Transfer tarts to a wire rack and let cool completely at room temperature.
For the glaze:
Meanwhile, add sweetener, brown sugar blend, cornstarch, and cinnamon to a blender. Blend until mixture is a very fine powder. Transfer mixture to a medium bowl. Add milk, and whisk until smooth. Spread glaze evenly over cooled tarts. Serve and enjoy.
