3 oz. Philadelphia cream cheese
1/2 c. butter
1 c. sifted flour

FILLING:

1 egg
3/4 c. brown sugar
1 tbsp. soft butter
1 tsp. vanilla
Dash of salt
2/3 c. chopped pecans

Soften butter and cream cheese at room temperature. Cream together and add flour. Refrigerate for 1 hour. Form in 1 inch ball. Press each against side of ungreased small muffin pans.

FILLING: Beat egg, brown sugar, salt, vanilla and butter together. Add half of the pecans to this mixture. The other half is to top tarts. Bake at 325 degrees for about 25 minutes.