Ingredients:
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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
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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.