CRUST:

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

Cream butter and cheese together. Stir in flour. Chill dough 1 hour. Shape into 2 dozen round balls. Press into ungreased miniature muffin tins.

CUSTARD:

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

Put pecans in pie crusts. Mix egg, sugar, butter and vanilla. Spoon over nuts. DO NOT bake crust first. Bake tarts and turn out with knife while still warm. Yield: 2 dozen.