Prep Time
20 Mins
Bake Time
15 Mins
Yield
Yields: 45 mini tartlets
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

How to Make It

Step 1

Preheat oven to 350°F; line a large baking sheet with parchment. Place phyllo shells in a single layer on lined baking sheet.

Step 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.

Step 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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