Preheat oven to 350°F. Spray a 24-tin mini muffin pan lightly with avocado oil spray.

Combine almond flour, salt, honey, and coconut oil, mixing well. Scoop about ½ tablespoon of the mixture into each of the muffin tins. Press the dough firmly and evenly into the bottom and sides of each tin. Prick holes into the dough with a fork.

Bake for 5 minutes or until the crust is just beginning to turn golden brown. Remove from oven, place about 1 teaspoon of brie into each tart shell and return to the oven for 5 minutes or until the cheese has melted. Top with red pepper jelly. Let cool in the pan for 10 minutes then remove the tarts from the pan.

Best served right away.