1/2 cup (125 ml) Brazil nuts

2 tablespoons (30 ml) sugar

3/4 cup (180 ml) flour

1 pinch salt

1/4 cup (60 ml) cold unsalted butter, cubed

1 egg yolk

1 tablespoon (15 ml) ice water, approximately

With the rack in the middle position, preheat the oven to 190°C (375°F).

In a food processor, finely chop the nuts with the sugar. Add the flour and salt. Pulse to combine. Add the butter and process until the mixture resembles coarse sand. Add the egg yolk and water. Pulse until the mixture resembles wet, sticky sand. Add more water if necessary. Shape into a log and cut into 12 rounds.

With your fingertips, press the dough rounds into 12 aluminum tartlet pans (7.8 x 2-cm/3 1/16 x 7/8-inch). Place on a baking sheet. Bake until golden brown, about 15 minutes. Let cool. Unmould.

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