Preheat oven to 400°F and place oven rack in center position. Place the Silform Medium Tartlet Tray on the Perforated Baking Sheet and set aside.
Roll dough onto Roul’Pat with Beechwood Rolling Pin and cut shapes with Fluted Round Dough Cutters. Place shapes over wells and gently push down evenly with Shaper.
Place a small rectangular piece of brie into each well and top with 1 pecan half and then drizzle about ½ tsp of the Lavender Honey. Bake for 10-14 minutes or until bubbly and the shells are golden brown.
Remove from oven and immediately sprinkle some of the natural bon salt on top of each tartlet. Let cool slightly before serving. Avoid over-filling.