TART:

1 (3 oz.) pkg. cream cheese, softened
1/4 lb. butter, softened
1 c. flour
Dash of salt

Blend cream cheese and butter. Cut in flour and salt to soft ball (as for pie crust). Divide onto 24 small balls (I divide dough in half, then each half into quarters and get 3 balls from each quarter). Press each ball into mini tart pan, forming a "crust".

FILLING:

3/4 c. brown sugar
1 c. chopped pecans
Dash of salt
1 tsp. vanilla
1 tsp. butter, melted
1 egg

Beat egg with fork. Add all other ingredients and mix. Divide among tins. Bake at 400 degrees for 20 minutes. Makes 2 dozen.