1 stick butter
3 oz. pkg. cream cheese
1 c. flour
4 oz. pkg. semi - sweet chocolate
2 tbsp. butter
2 eggs, beaten
2/3 c. sugar
1/2 tsp. vanilla
Pinch salt
1/2 c. chopped pecans

Preheat oven to 350 degrees. Spray miniature muffin tins with vegetable spray. Cream butter with cream cheese. Add flour and blend well. Process until dough forms a ball. Wrap and refrigerate a few hours.

Melt chocolate and butter in double boiler. Remove from heat. Add eggs, sugar, vanilla and salt. Mix well. Press a rounded teaspoon of dough into bottom and sides of muffin tins. Sprinkle nuts on pastry. Spoon in chocolate mixture. Bake 30 minutes. Remove from pan. Cool. Yields 32 tarts.