1 (8 oz.) cream cheese, room temperature
2 c. flour
2 sticks butter, room temperature

FILLING:

2 c. brown sugar
1 tsp. vanilla
1 tsp. vinegar
3 eggs
2 c. coconut (frozen finely chopped)
2 c. pecans

Mix together first 3 ingredients. Press into mini muffin pans and set aside.

Filling: Mix all 6 ingredients well and pour into prepared pastries. Bake 20 minutes at 350 degrees. Yield 48-60 tarts.