Mini Pecan Pie Tarts

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Mini Pecan Pie Tarts
Prep Time
15 min
Cook Time
15 min
Yield
30 tarts
Recipe by: The Crumby Kitchen

Ingredients

  • 1 cup pecans, chopped
  • 1/2 cup brown sugar
  • 1/4 cup golden syrup (or cane syrup)
  • 2 tablespoons unsalted butter, melted & cooled
  • 2 tablespoon bourbon (optional)
  • 1/2 teaspoon vanilla extract
  • ½ teaspoon orange zest
  • Pinch kosher salt
  • 2 Eggland’s Best eggs (large)
  • 30 Mini Phyllo Shells

Nutrition

Serving Size
2 tarts
Calories
162
Fat
10 g
  Saturated Fat
2 g
Cholesterol
27.5 mg
Sodium
32 mg
Carbohydrates
19 g
Dietary Fiber
1 g
Protein
1.5 g
Preparation

Preheat oven to 350 degrees F. B

ake 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.

Filed Under: Dessert, Thanksgiving

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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