For pasta: combine in the food processor flour, 3 tablespoons of sugar, 1 / 8 teaspoon of salt, baking powder. Press 3 times.
Cut the half stick of butter into 5, add to the bowl and process until there are no large pieces of butter left, such as 15 seconds.
Add an egg and pulse like 10 times until the dough forms into a ball.
Form a ball with your hands, wrap it in plastic and refrigerate it for an hour.
Preheat the oven to 180 ° C.
For the filling: combine the honey and sugar in a saucepan and bring to a simmer to boil without moving and leave it until the sugar dissolves. Remove from heat, add butter and let it melt.
In a bowl, stir eggs, rum and salt. Add the butter mixture with honey being careful not to stir too much. Let it cool.
For the pasta, remove from the refrigerator and knead with a roller to have a circle of 30 cm in diameter. Place it in a previously greased small pie mold. Pressing a little.
Trim the leftover from the banks. Arrange the nuts in the pasta, pour the stuffing and place it on the nuts.
With a fork, push the nuts down so that they are covered. Bake for 35 minutes until the filling is firm. Serve cold or warm.
TIP:
The butter must be very cold.
