3 tbsp. quick cooking tapioca
3/4 c. sugar
1/4 tsp. salt
1/2 c. water
1 c. dark corn syrup
3 eggs, slightly beaten
3 tbsp. butter
1/2 tsp. vanilla
1/2 c. coarsely chopped pecan meats
9 unbaked 3 1/2-inch tart shells

Combine the tapioca, sugar, salt, and water in a saucepan and mix well. Place over a medium heat and cook until mixture comes to a full boil, stirring constantly (do not overcook; the mixture thickens as it cools).

Remove from the heat. Add the corn syrup, eggs, butter, and vanilla and stir until blended. Cool, stirring occasionally.

Place about 1 tablespoon chopped nut meats in the bottom of each unbaked tart shell. Fill with the tapioca mixture and bake in a hot 425 degree oven 20 minutes or until browned.