Tart Shells:

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

Beat butter and cream cheese until smooth. Add flour; mix until a soft dough forms. Cover; chill at least 1 hour or overnight. Shape dough into 1 inch balls. Place balls into cups of ungreased deluxe mini-muffin pan. Dip mini-tart shaper in flour; pressing into dough to form tart shell.

Filling:

2 tbsp. butter, melted
3/4 c. packed brown sugar
1 egg
1 tsp. vanilla
1 1/2 c. chopped pecans

Preheat oven to 350°F. Combine all ingredients in a 1 qt. batter bowl; mix well. Fill tart shells evenly with filling mixture.

Bake 20 to 25 minutes or until lightly golden brown. remove from pan to cooling rack. Cool completely. Sprinkle with powdered sugar, if desired.

Yield: 22 to 24 tarts.