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1
To make the crust: Whisk together the dry ingredients in a medium bowl.
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2
Cut the butter into small cubes, and work it into the dry ingredients using your fingers, a pastry blender or fork, or a mixer until the dough is unevenly crumbly.
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3
For the crust, drizzle in ice water, mixing until the dough is cohesive.
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4
Grab a handful; if it holds together willingly and doesn't seem at all dry or crumbly, you've added enough liquid.
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5
Divide the dough in half, and shape each half into a disk.
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6
Roll each on its edge along a floured work surface, as though the disk were a wheel, to smooth the edges out.
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7
Pat the disks till they're about 1-inch thick, wrap in plastic wrap, and refrigerate for at least 30 minutes, or for up to 2 days.
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8
Remove the dough from the refrigerator; if it's been refrigerated for longer than an hour, allow it to warm a bit and become flexible, 15 to 30 minutes.
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9
Divide each piece of dough into six equal pieces; each will weigh about 1 1/2 ounces, if you have a scale.
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10
Gently round each piece into a disk.
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11
Flour your work surface; a silicone rolling mat works well here.
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12
Roll each disk into a 6-inch circle.
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13
A miniature silicone rolling pin works well here; that size pin fits this job perfectly.
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14
Press the circles of dough into the wells of a standard muffin pan, either metal or silicone.
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15
The pan doesn't need to be greased.
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16
Crimp the edges of crust that extend above the wells of the pan.
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17
This is kind of fussy work, but don't stress about it too much; your raggedy crimping will smooth out a bit in the oven, and anyway, when you serve the tarts people will be focusing on the luscious-looking filling, rather than the edge of the crust.
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18
Refrigerate the tart shells, and preheat the oven to 350F, while you prepare the filling.
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19
To make the filling: In a small saucepan set over low heat, or in the microwave, heat together the corn syrup, caramel, butter, sugar, and salt, stirring till the mixture is smooth.
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20
Don't let it get too hot; just heat until the caramel and butter melt.
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21
Remove from the heat, and stir in the vanilla and vinegar, then the eggs, beating until everything is well combined.
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22
To assemble the tarts: Sprinkle 1 tablespoon chocolate chips in the bottom of each tart shell.
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23
Add a scant 3 tablespoons (a scant 2 ounces) caramel filling; a muffin scoop works well here.
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24
The filling should come to within about 3/8-inch of the top of the pastry.
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25
Sprinkle 1 tablespoon chopped pecans atop the filling.
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26
Suggestion: assemble one tart first, so you can see how much filling to add without it overflowing once you add the pecans.
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27
If you have leftover filling, bake it in a custard cup, if desired.
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28
Bake the tarts for 45 minutes (in a metal muffin pan), or 40 minutes (in a silicone muffin pan).
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29
The tarts will puff up and become golden brown and bubbly.
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30
Remove them from the oven (they'll fall down; that's what they're supposed to do), and serve warm, or at room temperature.
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31
Ice cream or whipped cream is always a plus.
