Preheat oven to 350°F (175°C). Grease a mini muffin tin.

In a mixing bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.

Add ice water, one tablespoon at a time, until dough forms. Chill for 20 minutes.

Roll out dough to ¼-inch thickness. Cut circles slightly larger than muffin tin cavities and press into tin.

In a separate bowl, whisk eggs, corn syrup, brown sugar, melted butter, vanilla extract, and salt until smooth. Stir in pecan halves.

Fill each crust almost to the top with pecan mixture.

Bake for 25–30 minutes, until filling is set and crust edges are golden.

Cool in tin for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.