1-In a medium mixing bowl, combine flour,: In a medium mixing bowl, combine flour, granulated sugar, and salt. Whisk until well mixed.
2-Add softened butter and blend until the: Add softened butter and blend until the mixture resembles coarse crumbs (about 2-3 minutes).
3-Stir in vanilla extract and egg yolk: Stir in vanilla extract and egg yolk until the dough starts to come together. If too crumbly, add cold water, one teaspoon at a time.
4-Shape the dough into a disk, wrap: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5-In a large mixing bowl, combine chopped: In a large mixing bowl, combine chopped pecans, corn syrup, brown sugar, vanilla extract, and salt.
6-In a separate bowl, beat the egg: In a separate bowl, beat the egg and then add it to the pecan mixture. Stir until combined and set aside.
7-Preheat the oven to 350°F (175°C): Preheat the oven to 350°F (175°C).
8-On a floured surface, roll out the: On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
9-Cut out circles (about 3 inches in: Cut out circles (about 3 inches in diameter) using a cookie cutter or glass. You should get about 12-15 circles.
10-Press each circle into the cups of: Press each circle into the cups of a mini muffin tin, ensuring it covers the bottom and sides.
11-Fill each tart shell with the pecan: Fill each tart shell with the pecan filling, leaving a little space at the top.
12-Gently tap the muffin tin on the: Gently tap the muffin tin on the counter to settle the filling and remove air bubbles.
13-Bake in the preheated oven for 20-25: Bake in the preheated oven for 20-25 minutes, or until the filling is set and the tops are golden brown.