This is a fabulous make-ahead dessert. Once prepared and cooled, these tarts can be stored in an airtight container for several days.
Author: Denise Hall
Recipe type: Dessert
Cuisine: American
Serves: 24 pecan tarts
Ingredients
⅓ cup finely chopped pecans
½ cup packed brown sugar
⅓ cup non-GMO corn syrup or golden syrup (can sub maple syrup)
1 large egg, lightly beaten
1 large egg white
1 teaspoon vanilla extract
⅛ teaspoon salt
24 mini Fillo shells (found in freezer section of most supermarkets) or mini dairy-free pie shells
Instructions
Preheat your oven to 350°F.
Take the fillo shells out of the package and space them out on a cookie sheet with high sides.
Divide the pecans evenly among tart shells. In a medium bowl, whisk together the brown sugar, syrup, egg, egg white, vanilla, and salt until combined. Spoon 2 teaspoons of the sugar-egg mixture over the pecans in each fillo shell.
Bake for 20 minutes or until the pastry is lightly brown and the filling is puffy.
Remove the pies to a wire rack to cool completely.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/mini-pecan-pies-tarts