3 oz. pkg. cream cheese, soft
1/2 c. butter, soft
1 c. all purpose flour, sifted
1 egg, beaten
3/4 c. brown sugar
1 tbsp. butter, soft
1 tsp. vanilla
Dash salt
2/3 c. pecans, coarsely broken

Blend together the softened cream cheese and butter. Stir in flour, and chill 1 hour. Shape into 2 dozen 1 inch balls and place in ungreased 1 3/4 inch muffin pans. Press dough against the bottoms and sides. Beat together the rest of the ingredients (except the pecans) until smooth. Divide 1/3 cup pecans among "tarts" and add egg mixture. Top with 1/3 cup pecans and bake at 325 degrees for 25 minutes or until the filling sets. Cool and remove from pans.