Cut in the butter until it resembles coarse meal. I use a pastry cutter and then close to the end I use my fingertips to make sure all is blended well.

Add the iced water and mix well.

Turn out onto a floured surface.

Knead a few times until all the bits are incorporated well. Add a little flour if it seems very sticky.

Shape into a ball and flatten into a disc.

Wrap in plastic wrap and chill for at least 2 hours.

Roll out the dough into a round that is the thickness of a pie crust. It will be about 12" in diameter.

Cut into rounds with a 2 ½" cookie cutter or biscuit cutter. You will get 24 to 30 rounds. After you cut your first set of circles re-roll the dough scraps and cut more rounds. Continue to do this until all the dough is used.

Place the rounds into mini muffin pans. You can buy these in a 6-count or 12-count or 24-count. Carefully, press the dough flat on the bottom, into the edges and up the sides. Place the pan/pans in the refrigerator for about 15 minutes.

In a saucepan melt butter and then add brown sugar, maple syrup, crackers, cinnamon and chopped pecans.

Cook over medium high heat until sugar is dissolved, about 5 minutes.

Remove from heat and add the vanilla and egg substitute mixture. Stir well.

Divide evenly among the pre-made tart shells.

Bake at 350° for 12 to 15 minutes or until the crust has turned golden brown.

Remove from oven and let cool.

While the tarts are cooling make the topping.

Mix the egg substitute and set aside.

In a medium saucepan add the water, soy milk powder, sugar, non dairy butter and coook over medium high heat until sugar is disolved an mixture starts to slightly boil.

Add the egg mixture and stir it in. Remove from heat and stir in the coconut, pecans and vanilla extract.

Let cool and put a hefty dollop on the top of each pecan tart.

Garnish with pecan half.