Pecan Tarlets

I have loved the GBBO from the first time I watched it, which surprised me to no end, but we just finished watching the most recent season, and I will come back for more next year if there is one. It has inspired my spouse to bake, and this recipe graced our Thanksgiving dessert table. Yield: 9 tarts For the Pastry Shells: ⅔ cup/151 grams unsalted butter, softened, plus more for the pan 4 ounces/114 grams cream cheese, softened 1⅓ cups/160 grams pastry flour (or 1⅓ cups/171 grams all-purpose flour) ½ teaspoon fine sea or table salt For the Filling: 1 large egg ¾ cup/165 grams packed brown sugar 1 tablespoon melted unsalted butter 1 teaspoon vanilla extract ½ teaspoon honey ¼ teaspoon ground nutmeg ⅔ cup/79 grams very finely chopped pecans Step 1 Prepare the pastry: Beat softened butter and cream cheese in a large bowl with an electric mixer or by hand until thoroughly combined. If flour is clumpy, sift it into the bowl, then add salt. (Otherwise, simply add flour and salt.) Mix on low speed to combine into a pliant pastry dough (it will be somewhat sticky), then turn out onto a sheet of plastic wrap. Use the wrap to press the dough into a square, then wrap and refrigerate until firm, at least 1½ hours. Step 2 Prepare the filling: In a medium bowl, beat egg with an electric mixer or by hand. Add the brown sugar, melted butter, vanilla, honey and nutmeg and mix until well combined, then stir in the pecans. Step 3 Make the tarts: Heat oven to 325 degrees. Grease 9 cavities of a mini tart pan or standard muffin tin with butter. Divide chilled dough into 9 even pieces and place 1 in a buttered cup. Press the dough against the bottom and side to form a shell. This may take a moment. Repeat with the remaining 8 pieces of dough. Be careful to smooth out any cracks, tears or holes in your pastry as you fill the pan. Step 4 Divide pecan filling among pastry shells, filling each no more than three-quarters of the way. Be careful not to overfill. Step 5 Bake tarts until browned and set, 27 to 32 minutes. Cool in the pan for 20 minutes, then carefully remove tarts from the pan, using a knife to ease them out. Serve!