Begin by preheating the oven to 325°F (165°C). Lightly grease eight 3-inch tart pans.
Roll out the thawed pie pastry and, using a 5-inch cutter, create eight circles of dough. Carefully fit each circle into the prepared tart pans, ensuring the dough covers the base and sides evenly.
In a large mixing bowl, combine the sugar, beaten eggs, dark corn syrup, melted butter, and vanilla extract. Stir the mixture until it is fully incorporated. Once combined, fold in the chopped pecans.
Spoon the pecan filling into the pastry-lined tart pans, filling each tin approximately three-quarters full.
