All recipes written by Gordon Ramsay
These bite sized pecan tarts are the perfect “skinny” replacement for pecan pie this holiday season! They are so easy to make, and really good!
Traditional pecan pie can set you back about 480 calories! These mini tarts, are only 68 calories each, even if you eat two you are still ahead of the game! I found this neat Thanksgiving calorie counter[1] that totals your calories and tells you how many miles you need to walk to burn them off.
Luckily I’ve lightened up so many Thanksgiving favorites, you can see them all here: Lightened Up Thanksgiving Recipe Index[2] from cranberry sauce, stuffing, pumpkin pie and lots of leftover ideas.
I’m in a bit of a panic that Thanksgiving is next week! Losing power for two weeks really set me back and quite honestly, after a few days of dealing with long gas lines, no power, no traffic lights, no supermarkets, no school, no gym, I really started to lose track of time (I think I need a vacation).
Pecan pie has been requested quite a bit, so when I stumbled on these mini pecan tarts, I thought I would try them with some minor tweaks.
I loved how they turned out and they are so stinking easy, even a beginner baker can make them. If you’re in charge of dessert this Thanksgiving, give these a try, you can double the recipe to make 30.
Mini Pecan Phyllo Tarts
Adapted from Athens Foods
gordon-ramsay-recipe.com
Servings: 15 • Serving Size: 1 mini tart • Old Points: 1 pts • Points+: 2 pts
Calories: 68 • Fat: 4.5 g • Carb: 6.5 g • Fiber: 0.3 g • Protein: 1 g • Sugar: 4 g
Sodium: 23 mg [3]
Ingredients:
Directions:
Preheat oven to 350°F.
In a medium mixing bowl, combine all ingredients except pecans. Mix well. Stir in chopped pecans. Arrange mini shells on a baking sheet. Fill mini shells with one heaping teaspoon of pecan mixture. If any of the mixture remains, distribute evenly between all the shells.
Bake for 10-15 minutes. Let them cool before serving.
This Thanksgiving, we’re assuming your turkey will be juicy;
your mashed potatoes lump-free; and your gravy, smooth as silk. You are a
regular visitor here, after all.
However, it’s probably not a bad idea to hedge
your bets and serve a pumpkin pie so tasty and texturally perfect that no
matter what goes wrong, everyone will leave with a smile on
their face, and a delicious memory in their heart. By the way, this is that pie.
After many years of experimentation, I’ve
finally perfected what I think is the ideal formula. As I mention in the video,
I’ve removed an egg white, and replaced it with some additional yolks. This
results in a pie that’s not only richer, but also much less likely to crack.
I remember my friend, and world-famous photographer, Andrew Scrivani telling me about a food stylist whose spoon work is so sexy and
enticing that she makes a good living just specializing in dollops. Well, I’d
like to take this opportunity to apologize for ruining her career.
Once the world sees the slow-mo magic that is the old,
“twist, three-thrusts, and a pull,” I’m assuming she’ll be out of business in
no time. That’s right, now anyone will be able to do magazine-quality dollops like
a boss (and by boss, I mean overpaid food stylist).
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