Preheat and Prepare: Preheat your oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper to ensure easy cleanup and to prevent the delicate pastry from sticking. Arrange the mini phyllo shells on the baking sheet, leaving about an inch of space between each one.
Prepare the Brie Filling: Remove the brie cheese from the refrigerator. While it is still cold, use a sharp knife to cut the cheese into small cubes, roughly half an inch in size. It is not necessary to remove the rind as it is completely edible and helps the cheese hold its shape, but you can trim it if you prefer a smoother texture.
Assemble the Tartlets: In a small bowl, stir together the cranberry sauce and the alcohol-free vanilla extract until well combined. Place one cube of brie into each phyllo shell. Top the cheese with a generous teaspoon of the cranberry mixture, pressing it down slightly so it nestles into the shell.
Bake Until Golden: Slide the baking sheet into the center rack of your oven. Bake for 8 to 10 minutes, or until the brie has melted and the pastry shells are crisp and golden brown. Keep a close eye on them during the last few minutes to ensure the shells do not over-brown.
Garnish and Finish: Remove the tartlets from the oven and immediately sprinkle the chopped pecans and fresh rosemary over the top while the cheese is still bubbly. Drizzle a tiny bit of honey over each tartlet for a glossy finish and an extra touch of sweetness. Allow them to cool for about five minutes before serving so the filling can set.
