Description

These Mini Pecan Tarts are delightful bite-sized treats perfect for holiday gatherings or special occasions. Featuring a crisp mini phyllo tart shell filled with a rich, gooey pecan filling made from toasted pecans, Karo syrup, and buttery sweetness, these tarts offer a classic southern flavor in an easy-to-make form.

Ingredients

Filling

1 large egg
1 Tbsp unsalted butter, melted
⅓ cup light Karo syrup (can use dark)
⅓ cup sugar
1 tsp vanilla extract
1 cup chopped toasted pecans

Shells

3 (15-count) boxes mini phyllo tarts

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Instructions

Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the tarts.
Make Filling: In a medium bowl, whisk together the egg, melted butter, light Karo syrup, sugar, and vanilla extract until well combined. Then stir in the chopped toasted pecans evenly into the mixture.
Fill Tart Shells: Spoon the prepared pecan pie filling into each mini phyllo tart shell, filling them generously but without overflowing. Arrange the filled tarts on a baking sheet for easy handling.
Bake: Place the baking sheet in the preheated oven and bake the tarts for 15 to 18 minutes, or until the filling is set and the phyllo shells are golden and crisp.
Cool and Serve: Remove the tarts from the oven and allow them to cool slightly before serving. These can be served warm or at room temperature.

Notes

Light Karo syrup can be substituted with dark syrup for a richer flavor.
Ensure pecans are toasted to bring out their nutty flavor before chopping and adding.
Mini phyllo tart shells can be found in most grocery stores in the freezer section or specialty baking aisle.
Store leftover tarts in an airtight container at room temperature for up to 2 days.