Looking for something sweet but small? How about mini pecan tarts with bourbon caramel sauce?
At our family Thanksgiving, we all bring something to share. And at Christmas, the entire meal is buffet appetizers. These delicious little mini tarts fit both bills.
What you need:
- ¼ cup dark corn syrup
- 2 Tablespoons white sugar
- ¼ cup brown sugar
- 1 Tablespoon of butter
- ½ cup bourbon
- ¼ teaspoon pure vanilla extract
- Pinch of salt
- 1 egg – beaten well
- 2/3 cup chopped pecans
- 3 oz of caramel
- 15 mini fillo cups
- Cooking Spray
How to Do it:
Spray a cookie sheet lightly with cooking spray.
Add the sugars, corn syrup, vanilla, salt and butter to a sauce pan. Heat until the butter is melted. Set aside to cool.
Stir in the pecans, egg and ¼ cup of bourbon.
Set the fillo cups on a board and carefully spoon the mixture into each of the fillo cups.
Carefully move them to the cookie sheet.
Baked in a preheated, 350 degree oven for about 15 minutes, or until the top is golden brown.
In a double boiler, add the caramel and ¼ cup of bourbon and heat until the caramel is melted.
Pour the caramel sauce over the tops of the tarts and serve warm or cold.
Makes 15 bites – each bite without the sauce is 100 calories, 5.9 grams fat, 11.3 carbs (8.4 sugar) – weight watchers is 4 points each.
1 teaspoon of the sauce is 10 calories – 2 weight watchers points.
© Copyright 2017 The Lazy Gastronome