Categories: Pies, Cheese 
      Yield: 30 servings 
  
--------------------------------PASTRY DOUGH-------------------------------- 
      8 tb Butter, softened 
      3 oz Cream cheese, softened 
      1 c  Sifted a-p soft wheat flour 
 
----------------------------------FILLING---------------------------------- 
    2/3 c  Chopped pecans 
      1    Egg 
    3/4 c  Brown sugar 
      1 tb Butter, softened 
      1 ts Vanilla 
    1/8 ts Salt 
  
  Prehead oven to 325F.  Mix together the butter and cream cheese in a small 
  bowl or food processor.  Add the flour and blend thoroughly.  Divide and 
  shape into 30 balls.  Wrap all 30 balls together in plastic wrap and chill 
  slightly.  Place each ball in a tiny ungreased fluted tart pan or muffin 
  cup.  Line the pans by pressing the dough with your fingertips against the 
  bottoms and sides. For the filling, place half the pecans in the 
  dough-lined pan.  Beat together the egg, sugar, butter, vanilla, sand salt 
  until all lumps are gone. Pour the egg mixture onto the pecan topped dough. 
  Dot with the remaining pecans. Bake for 25 minutes or until the filling is 
  set.  Cool 5 minutes on a rack and remove from the pans before they are 
  cool, as the caramel will set. These tiny tarts freeze easily.