Preheat oven to 350 degrees F.
In a mini food processor, mix together the cream cheese and granulated sugar until smooth. Stir in melted white chocolate. Scrape the sides of the bowl and mix again.
Stir in egg and vanilla. Scrape sides of the bowl and mix again until completely smooth. Set aside.
To make the pecan pie layer, put butter, sugar, vanilla, eggs and corn syrup into a bowl and stir. Set aside.
Roll out chilled pie dough and cut it into rounds that will cover the bottom and up the sides of your tart pans (10.2 x 1.9 cm). You’ll need six rounds of dough. Line the tart pans with crust. Make sure to spray your pans with non-stick cooking spray first, in case some of the filling bubbles over!
Pour in cheesecake layer, dividing it evenly amongst the six shells.
Sprinkle 1/4 cup of pecans over each tart.
Then top with 4 tablespoons of the pecan pie filling.
Place all of the filled tart pans onto a rimmed baking sheet and bake for 25-30 minutes or until the top of pie is golden brown.
Cool completely, remove from tart pans and top with whipped cream. Serve.
