Bourbon Honey & EVOO Pecan Tarts

Ingredients:

• For the Pastry:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 cup Premium Extra Virgin Olive Oil 
  • 1-2 tbsp cold water

• For the Filling:

  • 1 cup pecan halves, lightly toasted
  • 1/3 cup Bourbon Infused Honey
  • 2 large eggs
  • 1/4 cup brown sugar
  • 1/2 tsp Dark Chocolate Aged Balsamic Vinegar or vanilla extract
  • 2 tbsp Premium Extra Virgin Olive Oil
  • Pinch of salt

Instructions:

• In a large bowl, combine the flour, sugar, and salt. Gradually mix in the EVOO, using a fork or your fingertips, until the mixture resembles breadcrumbs.
• Add water, one tablespoon at a time, and mix until the dough just comes together. You want a smooth dough but not sticky.
• Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Set your oven to 350°F (175°C).
• Divide the dough into small balls and press them into tartlet pans or a muffin tin to form the crusts. Make sure to press up the sides to form a well for the filling.
• Place the tartlet pans in the fridge while you prepare the filling.
• In a mixing bowl, whisk together the bourbon honey, eggs, brown sugar, vanilla extract, EVOO, and a pinch of salt until smooth.
• Stir in the toasted pecan halves.
• Remove the tartlet pans from the fridge and evenly distribute the filling among them. Top with additional toasted pecans if desired. 
• Place the tarts on a baking sheet and bake for about 20-25 minutes, or until the filling is set and the crust is golden brown.
• Let the tarts cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve at room temperature.