Mini Pecan Pie Tarts
Take a classic dessert and make it even more fun with a batch of Mini Pecan Pie Tarts from The Crumby Kitchen!
Make This Recipe
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
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| 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 |