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. Mix well.

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.

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.

Then place the Mini Pecan Tarts into the oven and bake 20 to 30 minutes. They will be done once the crust is golden brown.

Let them cool and then carefully remove with a knife from the pan.