Petite Pecan Tarts
Cuisine: American
Recipe Source: Chef Meg
Petite Pecan Tarts are delightful bite-sized desserts that pack all the flavor of a classic pecan pie into a miniature form. These individual tarts feature a buttery, flaky crust filled with a rich and gooey pecan filling made with pecans, corn syrup, butter, and eggs. The pecans provide a satisfying crunch and nutty flavor, while the filling is perfectly sweet and decadent. Whether served as a holiday treat, a party dessert, or a simple indulgence, Petite Pecan Tarts are a delicious and elegant way to satisfy your sweet cravings.
Difficulty: EASY
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serving Size: 24 tarts
Ingredients:
- 8 sheets phyllo dough, thawed
- 2 tablespoons non-hydrogenated margarine, melted and slightly cooled
- 1/4 cup brown sugar, packed
- 1/2 cup light corn syrup
- 2/3 cups old fashioned oats
- 1 cup pecans, chopped
- 1 teaspoon vanilla
- pinch salt
- 1 egg, beaten
- 1 egg white, beaten
Directions:
- Preheat the oven to 350 degrees Fahrenheit. Prepare two mini muffin pans with nonstick cooking spray.
- Place one sheet of the phyllo dough on a cutting board. Spritz with nonstick cooking spray. Repeat with 3 more layers, spraying between each layer. Cut the dough into circles using a 2 1/2-inch round cookie cutter or cut into 2 inch squares using a knife or pizza cutter.
- Place one piece of dough into each well of the muffin pans. Repeat with the remaining 4 sheets of dough.
- Combine all the remaining ingredients in a mixing bowl. Spoon one tablespoon of the batter into each prepared dough shell. Bake for 23-25 minutes. Remove from the oven and cool at room temperature. If serving the following day, refrigerate after cooled.