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1
Preheat oven to 350F (180C).
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2
Coat mini muffin tins with cooking spray or grease with butter.
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3
To make the dough:
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4
In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are mixed together.
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5
Put in butter and pulse until dough resembles coarse meal.
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6
Slowly pour in ice water through the feed tube, pulsing, until the dough comes together.
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7
Transfer onto clean work surface or cutting board sprinkled with flour.
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8
Form dough into a ball and divide evenly into 24 pieces.
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9
Roll each piece into a ball and evenly press into each cup, until the bottom is covered.
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10
If the dough is sticky, coat your finger with flour first.
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11
Bake 16 to 19 minutes, until the crusts are very golden.
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12
Check often to ensure they don't turn too brown.
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13
At the same time, to make the filling:
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14
In a medium bowl, stir the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla.
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15
Mix the chopped pecans.
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16
Remove dough from oven and spoon 1 tablespoon of the filling into each cup.
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17
Top each with 1 whole pecan half.
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18
Return the pans back to the oven and continue to bake, for about 15 minutes more, until the pumpkin filling is set.
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19
Cool on a wire rack.
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20
Remove mini tarts from the tins.
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21
Serve or store in an air-tight container.
