1 (3 oz.) pkg. cream cheese
1 stick butter
1 c. flour

Mix thoroughly. Chill few hours or overnight.

FILLING:

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

Beat first 5 ingredients until well blended. Fold in chopped nuts. Divide pastry into 4 equal parts, divide each part into 12 balls. Press a ball into bottom and up sides of paper lined mini muffin pan. Spoon filling equally into shells and bake in preheated 325 degree oven for 25-30 minutes. Yield 4 dozen bite-size tarts.