Easy Pecan Pie Bites

Position a rack in the center of the oven and preheat the oven to 350°F. Spray a mini muffin tray liberally with cooking spray, set aside.

In a medium bowl, combine the condensed milk, corn syrup, egg, vanilla extract, and salt. Using a whisk, beat the mixture until everything is combined. Fold in the pecan pieces, set aside.

Using a 2 ½ inch cookie cutter dipped in flour, cut out rounds from each puff pastry sheet.

Pierce several holes through the puff pastry rounds using a fork. You want most of the surface to be covered with holes. Lay the puff pastry cut outs in the mini muffin tray and make sure they are pressed into the bottom well and up sides as required. You don't want any air bubbles caught between the puff pastry and the pan.

Drop a little less than a tablespoon of the pecan pie filling into each puff pastry round. You can add additional pecan pieces on top if desired.

Bake for 14-17 minutes or until the puff pastry starts to brown. The pecan pie filling may not be completely set, that's okay. Be careful not to over bake. Some of the pie filling may run over the sides, that's okay, it adds a nice little bubbly, golden crunch around the rim of the pecan tarts.

Allow the tarts to cool completely before serving. Top with a tiny dollop of whipped cream. Any leftovers can be stored in an airtight container at room temperature.