8 oz. cream cheese
1 1/3 c. butter
1 3/4 c. flour

Blend together with pastry blender. Let chill. Roll into small balls, pat out and press into tart pans.

FILLING:

3 eggs
1 c. white Karo syrup
3/4 c. brown sugar
1/3 c. melted butter
1 1/2 c. chopped pecans
2 tsp. vanilla

Makes 1 1/2 items for the above crust. Beat together eggs, Karo, sugar, butter, and vanilla. Stir in nuts. Pour into tart shells and bake at 350 degrees for 25 minutes. Yields 72 tarts.

Note; Some people grease tart pans; I do not. Filling can be stored in refrigerator.