Preheat your oven to 350 degrees. 

Roll out the pie crust into a round circle. You will just want to roll it out a little bit wider than it already is. 

Using your cookie cutter, cut out 24 circles. You may need to reroll the dough to use all of the dough and to get the 24 you need. 

Stretch out the dough a little bit with your fingers and place the circles into the mini muffin pan. 

Place the muffin pan into the fridge while you are preparing the filing to keep the dough cold. 

In a medium-sized bowl, add in the egg, the corn syrup, the brown sugar, butter, salt, and vanilla. 

Once the filing is ready, remove the muffin tin from the fridge and using a cookie scoop or teaspoon, spoon the filing into each tart. Only fill the tart about ½ full. You will be tempted to fill it fuller, however, do not. You will still need to add the pecans plus the pie crust is going to expand. This will help prevent everything from overflowing out of the pan. 

Once you have filled all of the tarts, top each of them with the pecans. You can add more or less of the chopped pecans. It’s honestly up to you. 

Let them cool and then carefully remove with a knife from the pan. Enjoy warm and with a dollop of vanilla ice cream or whipped cream.