Tart Shell:

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

Filling:

2 tbsp. butter, melted
3/4 c. packed brown sugar
1 egg
1 tsp. vanilla
1 c. pecan halves, finely chopped
powdered sugar (optional)

Preheat oven to 350°F.

For Tart Shells: Beat butter and cream cheese until well blended. Add flour; mix until a soft dough forms. Using small scoop, shape dough into 1-inch balls. Place in ungreased mini muffin pan. Press with a mini tart shaper.

For Filling: Melt butter. Stir in brown sugar, egg and vanilla; add chopped pecans. Fill each shell with one level scoop filling; do not overfill.

Bake 20 to 25 minutes or until edges are golden brown. Cool in pan 3 minutes, then cool on rack. Sprinkle with powdered sugar if you like.