CREAM CHEESE PASTRY:

1 c. unsifted all purpose flour
1/2 c. (1 stick) unsalted butter, slightly softened
1 pkg. (3 oz.) cream cheese, softened
1/4 tsp. salt

In a large bowl, blend together all ingredients (with a mixer or finger tips) until blended and dough forms a ball. Divide into 24 small balls and press with a floured finger into mini muffin pans, being careful not to let sides show over the top of the pan. (If dough becomes too soft-chill slightly)

PECAN FILLING:

1 egg, slightly beaten
1/2 c. golden syrup or dark corn syrup
1/3 c. firmly packed, dark brown sugar
2 tbsp. unsalted butter, melted
1 tsp. vanilla
1 pinch of salt
1 c. coarsely broken pecans

Combine egg, syrup, sugar, butter, vanilla and salt together until well blended. Stir in pecans. Spoon carefully into pastry and fill about 3/4 full. Do not spill on exposed top of pastry.

Bake in preheated 350 degree oven for 25-30 minutes, or until filling is set at the edges and the center is still soft. Cool pan on wire rack. When cool loosen tartlets gently with tip of knife and remove from pan carefully. Makes 24 tartlets