Pastry: Blend cream cheese and butter. Add flour. Chill dough well. Preheat oven to 325 degrees. Shape pastry into 24 small balls. Press pastry ball into ungreased 1 3/4 inch teacake cup. Press pastry to form a tart shell.

Make Filling: Beat together 1 egg, 1/4 cup brown sugar plus 1 tablespoons melted butter, and 1 teaspoon vanilla until smooth. Chop 2/3 cups pecans. Distribute nuts into the 24 cups. Pour a small amount of liquid filling over pecans (about 1 teaspoonful. Bake 20 to 25 minutes until filling is set. Cool before removing from pans.