TART SHELLS:

2 2/3 c. self rising flour
1 1/3 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened

Mix all ingredients. Shape into balls (1"). Press each ball in bottom and up sides of miniature muffin cups, 1 3/4" x 1".

1 1/2 c. chopped pecans
2 c. packed brown sugar
3 tbsp. butter, melted
1 tsp. vanilla
1/8 tsp. salt
3 eggs

Spoon about 1 teaspoon pecans into each tart shell. Mix remaining ingredients pour about 1 1/2 teaspoons mixture over pecans in each shell. Bake until crust is light brown and filling is set at 325 degrees about 20 to 25 minutes. Cool 5 minutes, remove from pan. Sprinkle with powdered sugar, if desired. Makes about 6 dozen tassies.