Preheat oven to 350°F. Coat wells of a muffin tin with nonstick spray.

Combine oats, flour, ¼ cup brown sugar, cinnamon, and ½ tsp. salt in a food processor. Process until oats are finely ground. Sprinkle butter over top and process just until a dough comes together.

Divide dough by two tablespoons between wells and press dough down into bottom and up sides. Bake shells until edges are set and lightly golden, about 15–18 minutes.

Use back of a spoon to press crusts back down and up sides (they’ll puff slightly).

Whisk together eggs, maple syrup, remaining ¼ cup sugar, vanilla, remaining ½ tsp. salt, and pecans. Divide filling by 2 tablespoon between shells. Bake mini pies until filling is set, 10–12 minutes.

Let cool in pan 5 minutes. Run an offset spatula around edges to release; transfer to a wire rack to cool completely.

Heat cream in a small saucepan over medium until steaming (do not bring it to a simmer).

Add chocolate to a glass bowl, pour cream over top of chocolate, and let sit 2–3 minutes.

Whisk chocolate and cream together until smooth. Drizzle chocolate over tarts and let cool until ganache has set.

In a stand mixer fitted with the whisk attachment, or using a hand held mixer, whip cream in a chilled bowl (metal works best) on medium speed, until soft peaks form, 4 minutes. Add bourbon, sugar and salt and continue to whip until stiff peaks form, 30 seconds.

Dollop mini tarts with whipped cream and serve.