Pecan Tarts (Soy-Free)


Denise Hall, Fit Fare– One of my all time favorite [holiday]recipes is for pecan tarts. I first tried this recipe at a “Taste of the Holidays” party sponsored by the local hospital where I worked. Part of my job as a dietitian at the Outpatient Diabetes Center was to find healthy recipes that a caterer could prepare for a holiday event targeted to our local community.

The last year I participated we had over 500 attendees so we needed recipes that were simple, good for you, could be prepared in quantity, and could be made ahead. The recipe we served at the party is a modified version of one we found in the November 2000 Cooking Light magazine.


yields 2 dozen



1/3 c finely chopped pecans
1/2 c packed brown sugar
1/3 c light colored corn syrup
1 tsp vanilla extract
1/8 tsp salt
1 large egg, lightly beaten
1 large egg white
24 mini Fillo shells (found in freezer section of most supermarkets)

Preheat oven to 350 degrees. Take fillo shells out of package and place on cookie sheet.

To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar, corn syrup, vanilla, salt and eggs. Spoon 2 teaspoons filling over pecans in each fillo shell.

Bake at 350 degrees for 20 minutes or until pastry is lightly brown and filling is puffy. Remove from cookie sheet and cool completely on wire rack. Once prepared these tarts can be stored in an airtight container for several days.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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