1/2 c. butter
3 oz. cream cheese
1 c. sifted cake flour
2 eggs
1 c. brown sugar
3/4 c. pecans
2 tbsp. melted butter
Dash of salt
1/2 tsp. vanilla

Cream together the first 3 ingredients and refrigerate the dough for 30 minutes.

In blender or food processor combine 2 eggs, 1 cup brown sugar, 3/4 cup pecans, 2 tablespoons melted butter, a dash of salt, and 1/2 teaspoon vanilla. Blend on slow speed about 30 seconds, just until nuts are chopped.

Heat oven to 325 degrees. Drop about 1 rounded teaspoon of dough into each of 12 fluted tart pan sections. Do not grease. Press dough with thumb into bottom and around sides of each cup. Fill 3/4 full with filling. Bake 35 minutes. Let cool 15 minutes and then remove from pan. (Use small tart pan.)