1 (8 oz.) package of cream cheese, softened
1/2 cup of butter, softened
1 cup flour
1/4 tsp. salt
1 egg
3/4 cup of dark brown sugar
1 tbsp. melted butter
1 tsp. vanilla
2/3 cup chopped pecans

In a mixing bowl, beat cream cheese and butter. Blend in the flour and salt. Chill for one hour. Shape into 1-inch balls. Press into bottom and sides of mini-muffin cups.

For filling, beat egg and brown sugar, melted butter and vanilla. Mix well. Stir in pecans. Spoon into shells.

Bake at 325°F for 25 to 30 minutes. Cool in the pan or on a wire rack.

Yields about 20 tarts.