Ingredients:

  • 1 package (450g / 1 lb) Frozen Phyllo (Filo) Pastry, thawed
  • 115g (1/2 cup) Unsalted Butter, melted and clarified slightly, for brushing
  • 2 Large Eggs, lightly beaten
  • 160g (3/4 cup) Light Brown Sugar, firmly packed
  • 120ml (1/2 cup) Light Corn Syrup (or Golden Syrup)
  • 2 tablespoons Unsalted Butter, melted, for filling
  • 1 teaspoon Pure Vanilla Extract
  • 1/4 teaspoon Fine Sea Salt
  • 175g (1 1/2 cups) Pecan Halves, lightly toasted and roughly chopped

Instructions:

  1. Thaw Phyllo and Prepare: Ensure the phyllo is completely thawed. Unroll the sheets and immediately cover them with a slightly damp tea towel to prevent drying. Gently melt the butter for the shells. Preheat the oven to 180°C (350°F). Lightly grease the cups of a standard 24-cup mini muffin tin.
  2. Layer and Brush Phyllo: Lay one sheet of phyllo flat on your work surface. Lightly brush the entire surface with melted butter. Repeat this process until you have a stack of 4 buttered sheets.
  3. Cut and Nest Shells: Using a sharp knife or pizza cutter, cut the stack of 4 layered sheets into 12 equal squares. Carefully press one phyllo square into a cup of the mini muffin tin. Repeat with a second phyllo square, rotating it slightly before nesting it in the same cup (creating 8 points). Repeat until 12 cups are filled. Repeat the entire process with the remaining phyllo sheets to fill the final 12 cups.
  4. Prepare Filling: In a medium bowl, whisk together the eggs, brown sugar, corn syrup, 2 tablespoons melted butter, vanilla extract, and salt until smooth and well-combined. Gently fold in the chopped, toasted pecans.
  5. Fill and Bake: Carefully spoon the filling mixture into the prepared phyllo cups, filling them about three-quarters full. Bake for 18 to 20 minutes, or until the phyllo edges are deeply golden and the filling is set with a slight minor wobble in the center.
  6. Cool: Remove the tin from the oven and allow the tarts to cool in the tin for 10 minutes. Transfer the tarts to a wire rack and allow them to cool completely (about 30 minutes) before serving to ensure the filling fully sets.