Dough:

4 oz soft cream cheese
1/2 cup soft butter
1 cup flour

Filling:

1 egg
3/4 cup packed brown sugar
1 tbsp. melted butter
1 tsp. vanilla
Dash salt
2/3 cup chopped pecans

Heat oven to 325°F.

Blend first three ingredients. Pastry blender and clean hands work best. Chill at least 1hour.

Shape dough into 2 dozen, 1inch balls. Place in ungreased 1& 3/4 inch muffin pans. Press dough against sides and bottom.

Beat together next 5 ingredients just till smooth. Divide 1/3 cup pecans among tarts.

Divide egg mixture among tarts. Top with remaining nuts.

Bake at 325°F, 25 minutes or till filing is set. Cool slightly and remove from pans. When cool sprinkle with powdered sugar.

Submitted by: T Secks