Ingredients
- 8 sheets phyllo dough, thawed
- 2 tablespoons non-hydrogenated margarine, melted and slightly cooled
- 1/4 cup brown sugar, packed
- 1/2 cup light corn syrup
- 2/3 cups old fashioned oats
- 1 cup pecans, chopped
- 1 teaspoon vanilla
- pinch salt
- 1 egg, beaten
- 1 egg white, beaten
Preparation
Step 1
Preheat the oven to 350 degrees Fahrenheit. Prepare two mini muffin pans with nonstick cooking spray.
Place one sheet of the phyllo dough on a cutting board. Spritz with nonstick cooking spray. Repeat with 3 more layers, spraying between each layer. Cut the dough into circles using a 2 1/2-inch round cookie cutter or cut into 2 inch squares using a knife or pizza cutter.
Place one piece of dough into each well of the muffin pans. Repeat with the remaining 4 sheets of dough.
Combine all the remaining ingredients in a mixing bowl. Spoon one tablespoon of the batter into each prepared dough shell. Bake for 23-25 minutes. Remove from the oven and cool at room temperature. If serving the following day, refrigerate after cooled.
Makes 24 tarts, one serving each
Nutritional Info
Servings Per Recipe: 24
Amount Per Serving
Calories: 102.7
Total Fat: 5.2 g
Cholesterol: 10.1 mg
Sodium: 56.3 mg
Total Carbs: 15.4 g
Dietary Fiber: 1.0 g
Protein: 1.6 g