Ingredients:

  • 1 package (450g / 1 lb) Frozen Phyllo Pastry, thawed completely
  • 8 Tbsp (115g / 1/2 cup) Unsalted Butter, melted
  • 2 large Eggs, lightly whisked
  • 1/2 cup (120 ml) Light Corn Syrup (or Golden Syrup)
  • 1/4 cup (50g) Granulated Sugar
  • 1/4 cup (55g) Light Brown Sugar, packed
  • 1 Tbsp (15g) All-Purpose Flour (plain flour), sifted
  • 1 tsp (5 ml) Pure Vanilla Extract
  • 1/4 tsp Kosher Salt
  • 1 cup (120g) Pecan Halves, roughly chopped
  • 12 whole pecan halves (optional, for garnish)

Instructions:

  1. Preheat the oven to 175°C (350°F). Lightly grease the cups of a 12-cup standard muffin tin. Melt the unsalted butter slowly and keep it warm.
  2. In a medium bowl, whisk together the lightly beaten eggs, corn syrup (or golden syrup), and vanilla extract until homogenous.
  3. In a separate small bowl, whisk together the granulated sugar, brown sugar, flour, and salt. This prevents lumps.
  4. Slowly pour the dry mixture into the wet mixture, whisking until just combined. Gently fold in the chopped pecan pieces. Set the filling aside.
  5. Carefully unroll the thawed phyllo sheets onto a clean, dry work surface. Immediately cover the stack with a slightly damp, clean tea towel or cling film to prevent drying out.
  6. Lay one sheet of phyllo flat. Lightly brush the entire surface with melted butter. Repeat the process with three more sheets, creating a stack of four buttered layers.
  7. Using a sharp knife or pizza cutter, slice the four-layer stack into 12 squares (approximately 8 cm / 3 inches per side). Carefully lift each square and gently press it into a prepared muffin cup, forming a 'nest.' Repeat for all 12 cups.
  8. Pour the pecan filling carefully into each phyllo nest, filling them about two-thirds of the way up. Optionally, place one whole pecan half in the center of the filling of each tart.
  9. Bake for 22 to 25 minutes, or until the phyllo edges are deep golden brown and the filling is set (it should only have a slight jiggle in the centre). Remove the tarts from the oven, let them cool in the muffin tin for 10 minutes, and then transfer them to a wire rack to cool completely before serving.