Mixed-Nut Tartlets

7 ingredients
3 steps

Ingredients

  • 45 mini phyllo shells, thawed
  • 10 tablespoon unsalted butter
  • 1/2 cup packed dark brown sugar
  • 1/2 cup sugar
  • 1/4 cup heavy cream
  • 8 ounces mixed lightly salted roasted nuts, such as pecans, hazelnuts, almonds and pistachios, coarsely chopped
  • 1 teaspoon vanilla extract

Directions

  1. 1
    Preheat oven to 350°F; line a large baking sheet with parchment. Place phyllo shells in a single layer on lined baking sheet.
  2. 2
    Combine butter, both sugars and heavy cream in a large saucepan. Stir over high heat until blended and beginning to boil. Reduce heat to medium and boil gently, stirring often, for 2 minutes. Remove from heat and carefully stir in nuts and vanilla. Work carefully; mixture is extremely hot and will bubble up. Let cool slightly.
  3. 3
    Divide filling among tart shells, using about 1 heaping tsp. in each (do not overfill). Bake until shells have crisped and are light golden, 10 to 15 minutes. Let cool before serving.

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