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Mini Phyllo Pecan Tarts with Maple Syrup

Name: Mini Phyllo Pecan Tarts with Maple Syrup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tablespoon unsalted butter (melted); 1 egg (large); 1 tablespoon dark brown sugar (packed); 2 tablespoons maple syrup; ¼ teaspoon vanilla extract; ¼ teaspoon ground cinnamon; ½ cup chopped pecans; 15 mini phyllo shells

Published: February 1, 2016 · Last Updated: November 4, 2021 by Heather · This post may contain affiliate links · 33 Comments

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These mini pecan tarts are decadent and delicious. Made with phyllo shells and maple syrup, they are the perfect bite-sized appetizer or dessert for your next party. The crunchy pecans and gooey filling are reminiscent of a pecan pie but with fewer calories!

closeup of four mini pecan tarts stacked on top of each other

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Why you'll love this recipe
Key ingredients and why we love them
Frequently asked questions
Serving suggestions
Step-by-step instructions
Make ahead and storage tips
Recipe variations
Try these other pecan desserts
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Comments

In an attempt to lighten up one of my favorite desserts, I decided to miniaturize a pecan pie recipe. I stumbled upon some pre-shaped miniature phyllo shells at the grocery store and used this as a base for my pecan pie filling. If you want a full-sized dessert, I recommend my pecan tart with bourbon and orange.

mini pecan tarts lined up on a baking sheet.

Why you'll love this recipe

A quick and easy party dessert that comes together in under 20 minutes.
A small bite-sized tart packed with all the buttery, sugary, and nutty delciousness you love .
At only 65 calories each, this is a healthier version of your favorite classic dessert.

Key ingredients and why we love them

This easy pecan tart recipe has only eight ingredients!

ingredients for recipe measured and sitting on the counter.

Maple Syrup: I make these pecan tarts without corn syrup. Instead, I replace the corn syrup with maple syrup. The filling still sets and tastes delicious. The richness of pure maple syrup adds an earthy flavor and robustness to these tarts.

Pecans: Pecans have a rich and buttery taste that lends itself very well to baking. You can toast your pecans before adding them to the tart filling for an added depth of flavor.

Mini Phyllo Shells: These individual-sized tart shells are the perfect compliment for a rich and decadent part filling. The serving size is ideal for entertaining.

box for phyllo shells sitting on the counter.

Frequently asked questions

Can I use maple syrup instead of corn syrup?

Absolutely! You can swap maple syrup and corn syrup in equal measure in this recipe. However, corn syrup is a little thicker, and you may find the filling sets up a little more firmly.

How can you tell if a pecan tart is done?

If your pecan tart has a slight jiggle when you shake it, then it's done! However, if the filling is still mostly liquid, you want to cook it for longer.

What is the difference between a pie and a tart?

The biggest difference is that tarts don't have an upper crust. Tarts are also often baked in a shallow baking pan.

closeup image of mini pecan tarts sitting on a plate.

Serving suggestions

These miniature tarts are delicious served warm. However, make sure you allow them to cool first so the filling can set fully.

Homemade whipped cream is the perfect topping for this dessert. While the tarts are cooling, whip up a batch and add a dollop to the top before serving!

Step-by-step instructions

Making these miniature pecan tarts is simple.

HEATHER'S HELPFUL HINT
Keep your phyllo shells in the freezer until you are ready to fill them. They will hold their shape better in the oven if they don't come to room temperature before baking.

In a medium bowl, combine butter, egg, brown sugar, maple syrup, vanilla, and cinnamon.

collage of two images showing mixing wet ingredients for tart filling

Whisk until well combined. Add chopped pecans and mix until incorporated.

collage of two images showing mixing pecans into tart filling

Remove phyllo shells from the freezer and place them on the prepared baking sheet.

frozen phyllo shells lined up on baking sheet prior to filling.

Scoop approximately one tablespoon of filling mixture into each phyllo shell.

hand holding an ice cream scoop and filling the tart shells with filling.

Bake for 10-15 minutes. Starting at 10 minutes, keep a very close eye on your phyllo shells to ensure they don't over-bake or bubble over. Place baking sheet on a wire rack and cool for about 15 minutes, or until the filling has set completely. Enjoy!

Make ahead and storage tips

Make-Ahead: You can cook your mini pecan tarts in advance and then freeze them for up to 2 months. To thaw, allow them to sit at room temperature for about 2 hours. Then, reheat in a 350-degree oven for 5 minutes before serving.

Storage: These tarts should be stored in an airtight container in the refrigerator for up to 3 days. Any longer than that, and I recommend freezing the tarts.

overhead shot of pecan tarts on baking sheet.

Recipe variations

These mini tarts are incredibly versatile, and you can make many additions and substitutions to the recipe.

I have also made these tarts using agave nectar, honey, and corn syrup in place of the maple syrup. While the taste will vary, all are fantastic substitutes.
Phyllo shells also come in a chocolate flavor. This would be a delicious swap in this dessert. Especially paired with a light drizzle of chocolate on the top—YUM!
If you're not a fan of phyllo shells, you could swap these out and use Pillsbury pre-made pie crust in miniature muffins pans.

Try these other pecan desserts

Don't stop with these mini phyllo pecan tarts with maple syrup! Be sure to check out some more of our delicious pecan dessert recipes linked below.

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