DOUGH:

1/2 (8 oz.) pkg. cream cheese, softened
1/2 cup (1 stick) butter, softened
1 cup all-purpose flour

Preheat oven to 325°F.

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

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

FILLING:

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

Beat together first 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 for 25 minutes or till filing is set. Cool slightly and remove from pans. When cool sprinkle tops with confectioners' sugar.

Submitted by: T. Secks