In a mixing bowl, combine all-purpose flour, softened unsalted butter, granulated sugar, a pinch of salt, and vanilla extract along with the egg yolk. Mix until forming a crumbly dough. Wrap in plastic and chill for 30 minutes.

After chilling, roll the dough to 1/8-inch thickness. Cut small circles and press into a mini tart pan or muffin tin.

In a large mixing bowl, combine chopped pecans, light corn syrup, packed brown sugar, vanilla extract, a pinch of salt, and beaten egg. Stir until well-blended.

Preheat the oven to 350°F (175°C). Spoon the pecan filling into each tart shell, nearly to the top.

Bake for 20-25 minutes, looking for a golden color and bubbling filling. The Mini Pecan Tarts should be set in the center.

Let tarts cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before serving.