Mini Pecan Pie Tarts with a Buttery Shortbread Crust

Ingredients

• 1½ cups unbleached all-purpose flour
• ⅓ cup powdered sugar
• ¼ teaspoon table or sea salt
• ½ cup unsalted butter, chilled
• 1 egg yolk
• 1 tablespoon heavy cream or half and half
• ½ cup butter
• ⅔ cup sugar
• ¾ cup corn syrup (such as Karo, not the same as high fructose corn syrup)
• 1 teaspoon vanilla extract
• Lemon juice from half a small lemon
• 3 eggs, mixed with a fork
• 1⅔ cup pecans, coarsely chopped and toasted
• 15 unbaked and frozen tart shells
• ¼ cup semi-sweet or bittersweet chocolate chips