Pecan and Pistachio Tart with Honey

1

Preheat the oven to medium temperature

In a pan, combine the pecans, pistachios, and hazelnuts

Cook over medium heat, stirring frequently, until lightly browned

Remove from heat and cool

Mix with crystallized sugar, orange blossom water, and ground cinnamon. Reserve

2

On a flat surface, place one sheet of phyllo dough and brush with melted butter

Place another sheet on top and repeat the process, forming four layers

Cut each rectangle into squares measuring 9 cm on each side

Discard excess phyllo dough

3

Preheat the oven to medium temperature

Place a square of phyllo dough on top of another, forming a star shape

Repeat until all the dough is used up

Fill the mini muffin tin cups, pressing gently with your fingers

Arrange in a large baking dish and fill with the mixture of dried fruits

Bake for 10 minutes or until golden brown

Remove from oven and unmold

4

Mix honey with orange blossom water and cover the tartines

Let it rest for an hour before serving.