For the filling, mix all the ingredients together.
Spread 4-5 phyllo sheets measuring 10x10 cm with melted butter between them.
Place them in muffin tins.
Add 1-2 tablespoons of filling, cover again with a phyllo sheet brushed with melted butter, then add another tablespoon of filling, repeat the procedure again until the muffin tins are filled.
Bake the mini tarts for 35-40 minutes at 180°C.
For the syrup: mix all the ingredients together and simmer for 10 minutes over low heat.
Take the mini-tarts out of the oven and pour hot syrup over them.
Let it soak in the syrup for 4 hours at room temperature.
Decorate as desired with ground pistachios and serve with the remaining syrup.
