Mixed-Nut Tartlets
- 45 mini phyllo shells, thawed
- 10 tablespoon unsalted butter
- 1/2 cup packed dark brown sugar
- 1/2 cup sugar
- 1/4 cup heavy cream
- 8 ounces mixed lightly salted roasted nuts, such as pecans, hazelnuts, almonds and pistachios, coarsely chopped
- 1 teaspoon vanilla extract
- Preheat oven to 350u0b0F; line a large baking sheet with parchment. Place phyllo shells in a single layer on lined baking sheet.
- 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.
- 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.
phyllo shells, butter, brown sugar, sugar, heavy cream, mixed lightly, vanilla
Taken from www.myrecipes.com/recipe/mixed-nut-tartlets (may not work)