Mini Pecan Pie Tarts with Pillsbury Crust

Instructions:

1. Lightly spray a mini muffin tin with non-stick spray to ensure clean release.
2. Press small circles of pie crust or the shortbread mixture firmly into the bottom and up the sides of each cup.
3. Use your thumb to ensure the corners are sharp to prevent the crust from sliding down the walls during baking.
4. In a medium bowl, whisk together the melted butter and brown sugar until smooth.
5. Beat in the eggs one at a time, then stir in the vanilla extract and salt until the mixture is glossy.
6. Stir in the toasted pecans, ensuring they are evenly distributed.
7. Pour the filling into each crust, filling them about 3/4 of the way to the top.
8. Place in a preheated oven at 350°F (175°C) and bake for 20–25 minutes.
9. Check for doneness; edges should be golden brown and centers should have a slight, jelly-like jiggle.
10. Let the tarts cool in the pan for 10 minutes before transferring to a wire rack. Drizzle with melted chocolate and sprinkle with granulated sugar if desired.