1/4 lb. butter or marg.
1 c. sugar
2 egg yolks, beaten
1 tsp. vanilla
1 c. pecans, chopped
1 c. dates or raisins, or half of each
2 egg whites, beaten until it forms a peak
Cream butter and sugar

Add eggs, vanilla, fruit and nuts. Fold in egg whites.

THE SHELLS:

1 sm. pkg. cream cheese
1/4 lb. butter or marg.
1 c. flour

Make dough and chill about 1/2 hour. Roll thin and cut in circles. Press into muffin pan. Fill cups with pecan tart mixture. Bake at 325 degrees for 20 to 30 minutes. Yield: Approximately 2 1/2 dozen.