1 (3 oz.) pkg. Philadelphia cream cheese
1/4 lb. (1 stick) butter
1 c. flour

Mix cream cheese with butter and flour. Let stand 1/2 hour in refrigerator. Divide into 24 balls. Press into tart pans.

FILLING:

1 tbsp. light corn syrup
1 c. pecans, chopped
1 whole egg
1 tsp. vanilla
1 tbsp. butter, melted
3/4 c. brown sugar

Combine and fill unbaked shells (1 teaspoon to the tart). Bake about 12 minutes at 400 degrees. Cool slightly, about 10 minutes. Remove from pan.