CRUST:

1 c. flour
3 oz. cream cheese
1/2 c. butter

Mix until well blended (use hands). Shape into 24 small balls. Drop into ungreased miniature muffin pans. Press into shape of tart or cup.

FILLING:

1 egg
3/4 c. brown sugar
1 tbsp. melted butter
1 tsp. vanilla
1/2 c. chopped pecans

Mix; fill crust evenly. Preheat oven to 325 degrees. Bake 18 minutes, then reduce heat to 250 degrees. Bake 10 minutes; cool slightly. Dust with powdered sugar. Remove with knife. Yield: 24.