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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Lightly coat twenty-four 1-3/4-inch muffin cups with cooking spray; set aside.
Unroll phyllo dough; cover with plastic wrap. (As you work, keep the phyllo covered to keep it from drying out, removing sheets as you need them.) Place one sheet of phyllo on a work surface; brush with some of the 1/4 cup melted butter. Top with a second sheet of phyllo. Repeat brushing and layering two more times (4 sheets total.) Brush top with melted butter. Trim edges to form a 12-by-8-inch rectangle. Cut phyllo stack into eight 4-by-3-inch rectangles. Repeat with the remaining phyllo sheets and melted butter to make 24 rectangles total. Press phyllo rectangles into the prepared muffin cups.
In a medium bowl, whisk together eggs, sugar, flour, vanilla and salt until combined.
In a small saucepan, heat the 1/2 cup butter over medium heat until melted. Reduce heat to medium-low. Cook, without stirring, until butter becomes brown and fragrant, 5 to 6 minutes. Remove from heat; cool slightly. Whisk browned butter into egg mixture.
Spoon filling into phyllo shells. Sprinkle evenly with toffee pieces. Bake for 15 to 18 minutes or until tops are golden brown. Cool in the pan on a wire rack for 5 minutes. Carefully remove from cups; cool completely on rack.
If desired, in a small saucepan combine bittersweet chocolate and shortening. Cook and stir over low heat until melted. Cool slightly. Spoon melted chocolate over tartlets. Top with broken chocolate-covered toffee.