Great with coffee or ice cream.

Tart Shells:
1/2 CUP Butter, Softened
3 OZ. Cream Cheese, Softened
1 CUP All-Purpose Flour

Filling:
2 TBSP Butter, Melted
3/4 CUP Packed Brown Sugar
1 Egg
1TSP Vanilla
1 CUP Pecans, Finely Chopped
Powdered Sugar (Optional)

1/2 CUP Butter, Softened 3 OZ. Cream Cheese, Softened 1 CUP All-Purpose Flour 2 TBSP Butter, Melted 3/4 CUP Packed Brown Sugar 1 Egg 1 TSP Vanilla 1 CUP Pecans, Finely Chopped

1. Preheat oven to 350 degrees. For tart shells, beat butter and cream cheese in bowl until well blended. Add flour; mix until a soft dough forms.
2. Shape dough into 1" balls. Place balls of dough into engrossed cups of mini muffin pan. Dip tart shaper in flour; press into dough with even pressure until dough rises slightly above the rim of pan.
3. For filling, place butter in bowl; microwave on high for 30 seconds or until melted. Stir in brown sugar, egg, and vanilla. Finely chop pecans; add to bowl and mix well.
4. Using spoon/scoop, fill each tart shell with filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from over; cool in pan 3 minutes. Remove from pan to cooling rack; cool completely. Sprinkle with powdered sugar, if desired.