Mini Pecan Pie Tarts

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

Make This Recipe


  • 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


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.


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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Information per Serving
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