1 c. unsifted all-purpose flour
1/2 c. unsalted butter, softened
3 oz. cream cheese, softened
1/4 tsp. salt

PECAN FILLING:

1 egg, slightly beaten
1/2 c. dark corn syrup
1/3 c. firmly packed dark brown sugar
2 tbsp. melted unsalted butter
1 tsp. vanilla
Pinch salt
1 c. coarsely broken pecans
Chocolate Topping (recipe follows)

Oven 350 degrees.

Prepare pastry: Blend flour, butter, cheese and salt until well blended and dough forms ball. Divide dough into 24 equal pieces. Roll each piece into ball. Press into mini-muffin pans.

Prepare filling: Combine egg, syrup, sugar, butter, vanilla and salt. Stir until well blended. Stir in pecans. Spoon into tins. Filling should come almost to top but not touch any exposed area. Bake 25-30 minutes until filling sets. Cool. Loosen edges with tip if knife and unmold. Decorate with drizzles of chocolate topping. Store airtight at room temperature.

CHOCOLATE TOPPING:

2 sq. (1 oz. each) semi-sweet chocolate
2 tsp. flavorless oil

Melt together in top of double boiler over hot water, stirring constantly until melted. Drizzle over top of tartlets.