1 (3 oz.) pkg. cream cheese
1 stick butter
1 c. all-purpose flour

FILLING:

1/2 c. sugar
1/4 c. all-purpose flour
1/4 c. butter, melted
1 egg, slightly beaten
1/2 c. chocolate chips
1/2 c. chopped pecans
1/2 to 1 tsp. vanilla extract

TO MAKE PASTRY: Allow cream cheese and butter to soften at room temperature. Cream together thoroughly and blend in flour. Chill mixture for 1 hour. Shape pastry into 24 (1 inch) balls. Place a ball into each of 24 small ungreased mini-muffin tins and press dough to bottom and up sides of the tin.

TO MAKE FILLING: Mix together sugar and flour, add melted butter and blend well. Stir in eggs, chocolate chips, nuts and vanilla extract. Spoon mixture into the pastry lined tins, filling 3/4 full. Bake in a preheated 325 degree oven for 25 minutes. Cool completely before removing. Yield: 24 small tarts.