Monday, January 21, 2013

Mini Pecan Phyllo Tarts

This is a phenomenal recipe, and all the credit goes to the blog, Gina's Skinny Recipes. I followed the recipe almost exactly. These are absolutely delicious, low-calorie and easy. They are not merely a good healthy dessert; they are just a good dessert, period.

I'm not one to make healthy desserts. The normal food I eat is super-healthy, so when I have dessert, I don't go for a low-cal, low-fat workarounds. Fruit is not dessert; sorbet is not dessert, etcetera. When I read over the recipe for these tartlets, I felt confident that they'd be great, and that the low calorie count would be a happy coincidence. The best possible outcome happened: They proved to be even more yummy and satisfying than I'd hoped.

There's a savory version with brie, walnuts and Craisins on Gina's Skinny Recipes that I want to try soon. But honestly, I can't wait to make the pecan version again.

Do you have any healthier desserts that are just as awesome as a "normal" (for lack of a better term) dessert?

Mini Pecan Phyllo Tarts
Adapted from Gina's Skinny Recipes
You can find mini phyllo shells in the freezer section at large supermarkets. They come in packs of 15, but you can easily double or triple this recipe. I used raw honey because it's what I had, and it worked well. According to the original source, 1 tart contains 68 calories and 4.5 grams of fat.

Makes 15 tarts

1 large egg
4 teaspoons brown sugar
2 tablespoons honey
1/4 teaspoon vanilla extract
Pinch salt (scant 1/8 teaspoon), or to taste
1 tablespoon unsalted butter, melted
1/2 cup pecans (2 ounces), toasted and chopped
15 mini phyllo shells

Preheat oven to 350 F. In a medium bowl, whisk the egg. Add sugar, honey, vanilla, salt and butter; stir to combine. Stir in pecans.

Arrange phyllo shells on a baking sheet. Fill evenly with pecan mixture (about 1 heaping teaspoon per shell). Bake until shells are golden brown and crisp, 10 to 15 minutes. Transfer to a rack and cool. Serve slightly warm or at room temperature.


Kara said...

These sound amazing! I have leftover phyllo from the holidays-do you think I could use that instead of the cups?

Julie said...

There is probably a way to adapt this recipe to regular phyllo sheets, but I haven't tested it, so I couldn't tell you. My advice would be to find a recipe for phyllo triangles or streusel and use a bigger batch of this filling. Good luck!

Jeff @ Cheeseburger said...

This tart recipe looks very delicious and the arrangement is amazing.

Hugh Griffin said...

I would like to make some mind blowing tart for my wife. I am not a cooking or a baking expert that is for sure but for my wife, I will try to do one. I do have a question though, if I replace brown sugar with an artificial sweetener like aspartame or anything that is something like that, is it okay?

Julie said...

Hi Hugh, Please don't use an artificial sweetener! I don't think they're evil (I couldn't get by without Splenda), but they're not good in baking and can't be substituted one for one. This recipe is so healthy and low calorie as it is--you couldn't do much butter. If it's a health issue and you cannot eat brown sugar, I feel your pain, but I'm not sure how to change this recipe for your needs. Good luck.

Ariana said...

Just found your blog. These look delicious! I am all for "healthy" desserts :) You have lots of great recipes, I will have to do some exploring!

Edward Nguyen said...

I have to agree with Julie. Replacing the brown sugar with an artificial sweetener is not a good idea though, I am using an artificial sweetener when making a cup of coffee, using it when baking is really something I don't recommend. I have tried it and swear it is not good.