Combine the eggs, corn syrup, sugar, butter, and vanilla in a large mixing bowl and stir to mix well.
Preheat the oven to 350°F.
Remove the pastry from the refrigerator and spoon about 2 teaspoons of the chopped pecans into each pastry-lined muffin cup. Spoon about 2 teaspoons of the corn syrup mixture over the pecans in each muffin cup.
Bake until the corn syrup mixture sets and the tops of the tarts are lightly browned, 20 to 25 minutes. Remove from the oven and let cool in the pans for 5 minutes, then flip over onto a wire rack to cool another few minutes before serving. The tarts can be stored in an airtight container for up to a week.
Makes 4 dozen.
"If I had a nickel for every pecan tart I've made in the last fifty years, I would be very wealthy! Little children love them! But you should see the adults, they sneak into the kitchen during dinner parties so they can have more without anyone seeing them!" says Eula Mae, laughing. Recipe from "Eula Mae's Cajun Kitchen Cookbook"