Preheat the Oven:

Preheat your oven to 350°F (175°C).

Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Stir until the mixture is fully combined and resembles wet sand.

Press the mixture into the bottom and up the sides of a mini tart pan or muffin tin to form a thin, even crust.

Bake the crusts for 8-10 minutes, or until lightly golden and firm. Remove from the oven and set aside to cool completely.

Make the Caramel Filling:

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and bring the mixture to a simmer, stirring constantly. Let it cook for 2-3 minutes, ensuring the sugar dissolves completely.

Slowly add the heavy cream while continuing to stir. Allow the mixture to cook for an additional 3-4 minutes, until it thickens slightly.

Remove from heat and stir in the vanilla extract and salt. Let the caramel cool slightly.

Prepare the Coconut-Pecan Topping:

In a small pan, toast the shredded coconut and chopped pecans over medium heat for 3-5 minutes, stirring occasionally, until golden brown and fragrant.

Once toasted, remove from heat and stir in the butter and corn syrup to coat the coconut and pecans. Set aside.

Assemble the Tarts:

Spoon a generous amount of the caramel filling into each tart crust. Spread it out evenly, filling each tart about ¾ of the way full.

Top each tart with a spoonful of the toasted coconut and pecan mixture, gently pressing it down into the caramel layer to ensure it sticks.

Chill and Set:

Place the tarts in the fridge for at least 1 hour to allow the caramel filling to set and the flavors to meld together.

Serve:

Once set, remove the tarts from the fridge and serve them chilled or at room temperature. The glossy caramel layer, crunchy coconut-pecan topping, and buttery graham crust will combine to create an irresistible bite!