Yield: 30 tarts
2 boxes frozen mini fillo shells (30 shells total)
1/4 to 1/3 cup coarsely chopped pecans
1/4 to 1/3 cup mini chocolate chips
1 teaspoon vanilla
1 tablespoon butter, melted and cooled slightly
3/4 cup packed brown sugar
1 dash salt
Preheat the oven to 325 degrees. Place the fillo cups into mini muffin cups or arrange them on a sheet pan. Sprinkle a few pecan pieces and a few chocolate chips into each fillo cup, filling the cups about halfway.
Lightly beat the egg in a medium bowl, then beat in vanilla, melted butter, brown sugar and salt. Spoon the mixture into the fillo cups, filling them almost completely.
Bake until the filling is set, about 20 minutes. If using mini muffin cups, let cool slightly before removing from pans.
Per tart: About 55 calories; 2.5 grams fat.