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1
For the pastry, sift the flour and powdered sugar into a large bowl. Using fingertips, rub in the butter until the mixture is crumbly. Mix in the egg yolk and enough ice-cold water (about 2 tsp) so that the ingredients just come together. Knead the dough lightly on a floured surface until smooth. Roll half the pastry between sheets of parchment paper to 1/8-inch thickness. Repeat with the remaining pastry. Place on trays and refrigerate for 30 mins.
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2
To make pastry using a food processor, process the flour, powdered sugar and butter until crumbly. With motor the operating, add the egg yolk and enough of the water to make the ingredients come together. Turn the dough onto a floured surface and knead gently until smooth.
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3
Grease two 12-cup (2 tbsp each cup) flat-bottomed patty pans. Cut twenty-four 3-inch rounds from the pastry. Press the rounds into the prepared pan. Prick the bottoms with a fork. Refrigerate for 30 mins.
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4
Preheat the oven to 400u00b0F.
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5
Bake the crusts for about 12 mins. Cool for 30 mins.
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6
Reduce oven temperature to 325u00b0F.
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7
For the filling, combine the nuts and cornstarch in a medium bowl. Stir in the brown sugar, honey, butter, eggs and cream. Divide the filling among the crusts. Bake the tarts for about 25 mins. Cool. Refrigerate for 30 mins.
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8
Meanwhile, for the espresso cream, beat all ingredients in a medium bowl with an electric mixer until soft peaks form. Cover and refrigerate until needed. Serve the tarts with espresso cream.
