Pumpkin and Nut Tartlets

Ingredients:

For the test:

• 1/4 cup pecans
• 1/4 cup sugar
• 1/2 tsp salt
• 3/4 cup all-purpose flour, plus a little extra for working with the dough
• 6 tablespoons very cold butter
• 2-3 tablespoons of ice water

For the filling:

• 1 egg plus 1 yolk
• 1/2 cup dark corn syrup
• 1 tbsp. sugar
• 1/2 cup canned pumpkin pulp
• 1 tsp vanilla extract
• 1/4 cup chopped pecans or walnuts, plus 24 halves for garnish
• Additional equipment: 2 (12 pcs. each) small muffin tins

Preparation:

1. Preheat oven to 180°C.
   
   Spray the sides and bottoms of mini muffin tins with cooking spray.
2. Prepare the dough: In a food processor, pulse the pecans with the sugar, salt, and flour until the nuts are finely ground and the ingredients are combined. Add the butter and pulse until a crumbly dough forms.
   
   Slowly pour in the ice water through the lid's lid opening, continuing to mix until the dough begins to form a ball. Transfer the contents of the processor bowl to a clean, floured work surface.
3. Form the dough into a ball and divide it into 24 equal pieces. Roll each piece of dough into a ball and press evenly into the molds to cover the bottom. If the dough is too sticky, dip your finger in flour.
4. Bake for 15-18 minutes, until the tartlets are golden brown. Check occasionally to prevent burning.
5. Meanwhile, prepare the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling, and vanilla. Add the chopped nuts and mix well.
6. Remove the tartlets from the oven and spoon 1 tablespoon of filling into each. Top with 1 pecan half.
   
   Return the tartlets to the oven and bake for another 12-15 minutes, until the filling is set. Let the pumpkin tartlets cool before removing them from the pan.