Heat oven to 400* F. For tart shells, In large mixer bowl. Combine all shell ingredients. Beat at maximum speed, scraping bowl, often, until mixture is crumbly, 2 to 3 minutes. Press 1 tbs of the mixture into ungreased cups of mini muffin pans to form 36 ( 1 3/4 to 2 inch ) shells. Bake for 7 to 10 minutes, or until very light browned. Remove from oven.

Reduce oven to 350* F. For filling; in medium saucepan, combine powdered sugar and corn syrup. Cook, stirring occasionally, over medium heat until mixture comes to a full boil 4 to 5 minutes. Remove from heat: stir in chopped nuts. Spoon into baked shells. Top each with a pecan half. Bake for 5 minutes. Cool completely, remove and enjoy.