Take a classic Thanksgiving dessert and make it even more fun with a batch of Mini Pecan Tarts! These adorable little two-bite mini pecan pies are made with no corn syrup and are baked up in crispy phyllo shells in about 30 minutes, making them a fabulous, last-minute, low-sugar holiday treat!
Course Appetizer, Dessert
Cuisine American
Keyword mini pecan pies, mini pecan tarts
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 30
Calories 71kcal
Author Erica
Ingredients
1cuppecanschopped
½cupbrown sugar
¼cupgolden syrupor cane syrup
2tablespoonsunsalted buttermelted & cooled
2tablespoonbourbonoptional
½teaspoonvanilla extract
½teaspoonorange zest
Pinchkosher salt
2large eggs
30Mini Phyllo Shells
Instructions
Preheat oven to 350 degrees F. Bake pecans in a single layer on a baking sheet 8-10 minutes until toasted and fragrant.
In a medium mixing bowl, combine all ingredients except pecans. Whisk well, then fold in chopped pecans.
Arrange phyllo shells in a mini muffin pan or baking sheet. Fill shells with one heaping teaspoon of pecan mixture, dividing any additional mixture evenly.
Bake for 10-15 minutes. Allow to cool before serving with whipped cream, if desired.