Soften 3 ozs cream cheese and ½ cup butter; blend together. Stir in 1 cup flour. Chill 1 hour. Shape into 2 dozen 1" balls; place the balls in ungreased 1¾" (mini) muffin pans. Use thumb or mini tart press to press dough against bottom and sides, creating a shells.Beat together 1 egg, ¾ cup brown sugar, 1 tbl softened butter, 1 tsp vanilla, and a dash of salt, just till smooth. Divide 1/3 cup coarsely broken pecans among all the tarts; add egg mixture to each. Top with 1/3 cup coarsely broken pecans. Bake at 325º for 25 minutes or till filling is set. Cool; remove from pans. Makes 2 dozen.
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