SHELLS:

1/2 c. butter
3 oz. cream cheese
1 c. flour
2 eggs

Mix all well and chill 1 hour. This works great in a food processor. Divide into 24 balls and press into miniature cupcake pans up to top edge.

FILLING:

1 1/2 c. brown sugar
2 tsp. melted butter
1 tsp. vanilla
1/3 to 1/2 c. chopped pecans

Combine all ingredients in medium bowl. Place 1 1/2 tablespoons of filling in each shell. Bake at 350 degrees for 30 minutes. DO NOT OVER FILL, or it will bubble out and make removal difficult. Cool on wire racks. For easy removal, freeze until solid and run a sharp knife edge around to "pop" them out. Can freeze well wrapped for 1 to 2 months.

For a chocolate twist, decrease brown sugar to 1 cup and add 1/2 cup chocolate chips.

Serves 24 individual tarts.