CRUST:

1 (8 oz.) pkg. cream cheese, softened
2 c. flour
2 sticks butter

PECAN FILLING:

3 eggs
1 c. Karo syrup
1/2 c. sugar
1 tsp. vanilla
1/8 tsp. salt
Pecans

CREAM CHEESE TOPPING:

1 (8 oz.) pkg. cream cheese, softened
1 can Eagle Brand milk
1/2 c. ReaLemon
1 tsp. vanilla

CRUST: Mix all ingredients together and chill at least 1 hour. Divide dough and press into small tart or muffin pans.

FILLING: Mix first 5 ingredients thoroughly. Fill each tart crust half full. Cover top of each with pecans. Bake in preheated 400 degree oven until crust is brown, approximately 20 minutes. Cool to room temperature.

TOP LAYER: Thoroughly blend cream cheese and sweetened condensed milk. Blend in lemon juice and vanilla. Fill baked and cooled tarts. Garnish each with pecan half. Keep refrigerated.