TARTS:

2 sticks butter softened to room temperature
6 oz. cream cheese, softened
2 c. plain flour

Mix thoroughly; put in refrigerator to cool. Once cooled, shape into balls about 1 inch diameter.

FILLING:

2 eggs
1 1/2 c. brown sugar
Dash salt
2 tbsp. softened butter
1 1/2 - 2 tsp. vanilla
1 c. chopped pecans

Combine all ingredients, except pecans. Beat until smooth. Spread crust balls into tart muffin tins. Drop half the pecans into tins. Add filling, almost to top. Drop remaining pecans on top. Bake 25 minutes (325 degrees). Makes 36 tarts.