Beat eggs

Add sugars, syrup, butter, vanilla and salt

Stir in chopped pecans

Cut chilled pie dough to size of tart or cupcake pan. (I thin the cut crusts with a rolling pin for a light, crispy crust)

Spray pan

Lightly press crusts into pan

Fill crusts almost full

Bake at 350 for 15-20 minutes (depending upon tart sizes)

Cool on rack allowing to cool completely