Mini Phyllo Pecan Tarts with Maple Syrup

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

Mini Phyllo Pecan Tarts with Maple Syrup

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!

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 14 mini tarts

Equipment

19 x 13-inch half-sheet baking pan
Silpat baking sheet

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

Instructions

Place a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit. Line a half-sheet baking pan with a Silpat or aluminum foil.
In a medium bowl, combine butter, egg, brown sugar, maple syrup, vanilla, and cinnamon. Whisk until well combined. Add chopped pecans and mix until incorporated.
Remove phyllo shells from the freezer and place them on the prepared baking sheet. Scoop approximately one tablespoon of filling mixture into each phyllo shell.
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.

Heather's Helpful Hints

Make Ahead and Freezing Tips: 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. Reheat in a 350-degree oven for 5 minutes before serving.
Silpat Baking Sheet: If you don't own a silpat, use parchment paper or cover the baking pan with aluminum foil.
Phyllo Shells: You can find phyllo shells in the frozen section of your grocer store. They are located by the frozen desserts and frozen fruit.
Pecans: You can lightly toast your pecans for 7-10 minutes in a 350-degree oven for an added depth of flavor.
Maply Syrup: I love the flavor of maple syrup in this recipe. You can substitute with agave nectar, honey, or corn syrup.

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!