Crust:

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

Filling:

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

Cream the cream cheese and butter together. Cut in the flour. Chill in the refrigerator for 1 hour. Shape the chilled dough into 24 small balls. Place in ungreased 1 3/4-inch muffin pans. Press dough against bottom and sides using frequently floured fingertips. Sprinkle the chopped pecans into the tassie dough bowls.

Beat together the egg, brown sugar, butter, vanilla and salt. Spoon mixture by teaspoonfuls into the tassie dough bowls.

Bake at 325°F for 25 minutes in center of oven. Cool on a rack. Remove from pan using table knife gently around the outside edges of the crust (should pop right out).