Make miniature pecan tarts with 1/2 cup of brown sugar, 3 tablespoons of light corn syrup, 2 tablespoons of melted butter, 1 egg, 3/4 cup of chopped pecans and 1 teaspoon of vanilla, plus 30 frozen mini filo shells. Preheat the oven to 350 degrees Fahrenheit before starting the recipe.
Mix together the brown sugar, light corn syrup, butter and egg in a medium sized bowl. Beat the ingredients together until the egg is broken apart. Add the vanilla and chopped pecans to the bowl, and combine them with the rest of the ingredients.
Let the mini filo shells sit out at room temperature until they thaw. Grease the baking sheet, and place the filo shells on it. Fill the shells with the pecan filling from the bowl. Each shell should take about 1 to 2 teaspoons of filling. Bake the shells for 15 to 18 minutes or until the filling bubbles. Remove the tarts from the oven, and allow the filling to set.
A variation on the miniature pecan tart recipe requires homemade dough for the crust. Make the dough by combining 1/2 cup of butter and one 3-ounce package of cream cheese in a large mixing bowl. Pour 1 cup of flour into the bowl, and mix the ingredients together until the dough forms. Divide the dough evenly across an 18-muffin baking dish. Fill the dough cups with the pecan filling, and cook them for 18 to 20 minutes at 350 degrees Fahrenheit.