Crust:

1/2 c. butter, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. flour

Beat butter and cream cheese until smooth. Add flour. Mix to form a soft dough. Chill at least 1 hour or overnight.

Preheat oven to 350°F. Place walnut-sized balls of dough into ungreased Mini-Muffin Pans. Dredge the Mini-Tart Shaper in flour and press each ball of dough to fill cup.

Filling:

2 tbsp. butter, melted
3/4 c. brown sugar
1 egg
1 tsp. vanilla
1 1/2 c. chopped pecans

Mix all ingredients well. Fill each unbaked dough-lined Mini-Muffin Pan.

Bake for 15 to 20 minutes or until brown. Dust tops with powdered sugar when cool.

Yield: 30 tarts.