In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Cut in unsalted butter until the mixture resembles coarse crumbs. Stir in egg yolk and vanilla extract until a dough forms. Chill in the refrigerator for 30 minutes.

Preheat your oven to 350°F (175°C). Roll out the chilled dough to about 1/8 inch thick and press it into mini tart pans. Prick the bottoms with a fork to prevent bubbling, then refrigerate again.

In a bowl, mix together the chopped pecans, light corn syrup, packed brown sugar, beaten egg, additional vanilla extract, and a pinch of salt until well combined.

Spoon the pecan mixture into each tart shell, filling them about three-quarters full.

Bake in the preheated oven for 20-25 minutes, or until the filling is set and the crust is golden brown.

Remove the tarts from the oven and let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.