TARTS:

Pecan pieces
2 (3 oz.) pkgs. cream cheese
1 c. butter
2 c. flour

FILLING:

2 c. brown sugar (1 - 16 oz. box)
3 tbsp. butter
1 tsp. vanilla
3 eggs, lightly beaten

Beat cheese until fluffy. Add butter, then flour. Refrigerate dough overnight. Shape into small balls about 1 full teaspoon of dough. Press into greased miniature tart pans. Beat filling together. Sprinkle few pecans in each tart, add filling 1/2 full. Bake 30 minutes at 325 degrees. Cool and remove from pans.

Makes 48 tarts.