Mini Pecan Phyllo Tarts Recipe
These bite sized pecan tarts are the perfect “skinny” replacement for pecan pie this holiday season! They are so easy to make, and really good!
I’m in a bit of a panic that Thanksgiving is next week! Losing power for two weeks really set me back and quite honestly, after a few days of dealing with long gas lines, no power, no traffic lights, no supermarkets, no school, no gym, I really started to lose track of time (I think I need a vacation).
Pecan pie has been requested quite a bit, so when I stumbled on these mini pecan tarts, I thought I would try them with some minor tweaks.
I loved how they turned out and they are so stinking easy, even a beginner baker can make them. If you’re in charge of dessert this Thanksgiving, give these a try, you can double the recipe to make 30.
Mini Pecan Phyllo Tarts
1 tbsp butter, melted
1 large egg
4 tsp brown sugar
2 tbsp honey
1/4 tsp vanilla
1/2 cup pecans chopped
15 Mini Phyllo Shells (Athens)
Preheat oven to 350°F.
In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans. Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells.
Bake for 10-15 minutes. Let them cool before serving.
Keywords: Mini Pecan Phyllo Tarts