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1
Preheat oven to 375F.
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2
Roll out crust dough on lightly floured surface to 16-inch round (scant 1/8 inch thick).
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3
Cut out 3-inch rounds.
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4
Gather and reroll dough scraps.
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5
Cut out enough rounds to make 18 total.
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6
Spray 3-inch-diameter fluted tartlet pans with 1/2-inch-high sides with nonstick spray.
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7
Line prepared pans with dough rounds.
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8
Freeze crusts 15 minutes.
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9
Arrange tartlet pans on large baking sheets.
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10
Bake crusts until pale golden, piercing bottoms with toothpick if crusts bubble, about 13 minutes.
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11
Cool crusts on baking sheets.
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12
Bring cream, sugar, honey and butter to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves.
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13
Boil without stirring 2 minutes.
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14
Remove from heat.
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15
Mix in Grand Marnier, then nuts.
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16
Refrigerate until filling is thick, stirring occasionally, about 45 minutes.
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17
Preheat oven to 375F.
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18
Divide filling among prepared crusts.
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19
Bake tartlets on baking sheets until filling is golden brown and bubbles, about 12 minutes (filling may bubble over).
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20
Transfer tartlets to rack; cool 5 minutes.
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21
Using tip of small sharp knife, cut around crusts to loosen.
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22
Remove tartlets from pans.
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23
Cool completely on racks.
