Pecan Mini Tarts
Recipe from Sylvie Oswalt
Yield: 45 mini tarts
Ingredients:
- 1 cup sugar
- 2 eggs
- 1 stick of butter, melted and cooled
- 2 teaspoons vinegar
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
- 1/2 cup coconut
- 1/2 cup white raisins
- 3 boxes Athens "mini phyllo" shells - 45 total shells
Directions:
- Mix sugar, eggs, and butter.
- Add vinegar and vanilla.
- Add pecans, coconut and raisins.
- Fill shells (only 1/2 full).
- Bake at 325 for 25-30 minutes.
- These keep well in the refrigerator or the freezer. Bring to room temperature before serving.