Prepare pie crusts but don't blind bake them. Wrap the dough and place in the freezer for 30 minutes or until thoroughly chilled.
Preheat the oven to 450.
Roll out the prepared, chilled pie crust and use a 4-inch cookie cutter to cut into circles.
Press into muffin tins and place in the refrigerator until ready to use.
Filling:
In a saucepan, combine the butter, corn syrup, and brown sugar and cook over low heat for 5 minutes, stirring often.
Remove from heat and allow to cool slightly.
In another bowl, whisk the eggs then temper them. (While whisking vigorously, very slowly pour the butter/sugar mixture into the eggs.)
Add the salt, vanilla, and pecans and combine.
Pour the filling into the prepared shells.
Bake for 10 minutes are 450° then lower the temperature to 350° and bake for another 15-20 minutes. (If you're making mini tarts, they won't take as long.)
Remove from the tins and allow to cool.
Notes:
I don't know how long the mini tarts take to bake, but I've had them before, so I know it's possible to make them miniature.Make Ahead: The crust can easily be prepared ahead of time. These are good at room temperature, so they could be made the day before serving.