Mini pecan tarts

For the dough

1/2 cup almond powder

2 cups of flour

1 cup of sugar  

2 eggs

1 1/3 cup of melted butter

A pinch salt

A big splash of Vainilla Molina

Pecan filling

3 egg yolks

1 cup of maple honey

1/2 cup of butter

3/4 cup of pecans

1/2 cup of corn starch

A pinch salt

A big splash of Vainilla Molina

For the dough 

1. In a bowl, combine all the dry ingredients and mix. 
2. Gradually add the eggs and butter. 
3. Add a big splash of Vainilla Molina! 
4. Mix until all ingredients are incorporated and set to cool. 

For the filling 

1. In a bowl add the honey and egg yolks, whisk to incorporate.
2. Add the corn starch, butter, salt, and a big splash of Vainilla Molina. Mix with a spatula until incorporated. 
3. Add the whole pecans and mix well. 

Get them ready! 

1. On a surface, spread the dough with a roller. Add flour so it doesn't stick. Spread a little larger than the size of the molds. 
2. Place the dough in the pan, previously floured. 
3. Press the dough firmly into the pan to grip the shape. 
4. Add the filling and bake for 30 minutes at 180 °C / 350 °F