Miniature Pecan Pies

Preheat the oven to 450 degrees F.

Place the tart shells on a baking sheet.

Combine the sugar, corn syrup, butter, and salt in a saucepan over medium-high heat. Bring to a boil while stirring constantly. Remove the pan from the heat.

Add the eggs to a bowl but do not beat. Remove 1 tablespoon of egg white and set aside (alternately you can separate the eggs before adding to the bowl). Beat the eggs in the bowl until uniform in color.

While stirring, slowly add the sugar syrup to the eggs. Mix until blended. Stir in the pecans and vanilla extract.

Beat the reserved egg white until foamy. Brush the egg white on each tart shell.

Fill the tart shells 3/4ths full with the pecan filling.

Place the baking sheet in the oven and bake at 450 degrees for 5 minutes. Reduce the oven temperature to 325 degrees F and bake for 12 minutes or until the pecan filling is set.

Remove from the oven. Let cool to room temperature before serving.