Instructions

1. Preheat oven to 325F. Grease cavities of non-stick cupcake pan with unsalted butter.
2. Make crust: Place almond flour, arrowroot and salt in bowl of food processor and process until combined. Add cold, cubed butter, and pulse until mixture resembles pea-size crumbs. Add egg white-water mixture and continue to pulse until batter is smooth.
3. Spoon thick batter onto sheet of parchment paper and place another sheet of parchment paper on top. Use rolling pin or palm of hand  to roll out dough to 1/8-inch thickness.
4. Transfer pastry dough to freezer to chill for about 10 minutes.
5. Remove parchment paper, and cut dough into discs using pastry cutter approximately same size as top of each cavity in cupcake pan. Place dough circle into cupcake pan cavity and gently press down, making sure that there are no cracks. Use extra pastry to fill in any cracks.Bake for 5 minutes to seal before filling. 
6. Placing water into saucepan and sprinkle gelatin on top. Let rest 5 minutes for gelatin to soften and bloom.
7. Add remaining syrup ingredients. Place pan over medium heat, and bring mixture to steady simmer. Stir constantly until ingredients are combined. Cook for 2 to 3 minutes until syrupy and glossy.  
8. Remove pan from heat and pour contents into large mixing bowl. Cool syrup for 20 minutes, then add whole egg and egg yolk, whisk thoroughly, and pour into mini pie crusts. Sprinkle chopped pecans over top.
9. Bake for 15 to 20 minutes until filling is set and crusts are light golden-brown.
10. Remove from oven and allow to cool in pan for 20 minutes.
11. Use knife to pop cooled mini pies out of pan.
12. Make brandy butter: Beat softened butter and vanilla bean seeds until creamy. Gradually beat in powdered sweetener and brandy, beating well and scraping sides of bowl between each addition, until smooth. Cover and chill until required.
13. To serve, pipe brandy butter on top of each pie, or place brandy butter in dish in center of platter with spoon and let people add their own.