Softened cream cheese 3 ounces
Softened butter cup + 1 tablespoon
Flour (sifted) 1 cup
Egg 1 number
Firmly packed brown sugar 3/4 cup
Vanilla 1 teaspoon
Dash salt required quantity
Pecans (chopped) 2/3 cup
Method of Preparation
Preheat oven to 325F. Take flour, cheese and cup butter in a bowl and mix thoroughly. Cover the mixed contents and keep in refrigerator and chill for one hour. Make 24 equal sized balls from the mixture and get them pressed into ungreased miniature muffin pans both at the sides and at the bottom.
Add brown sugar, vanilla, egg, salt and the remaining 1 tablespoon of butter in a bowl and beat till you get a smooth consistency. Now sprinkle 1/3 cup pecans equally into all the 24 tart shells in muffin pans. Pour the egg mixture evenly and equally over the top of the pecans of 24 tarts inside the muffin pans.
Again sprinkle the remaining 1/3 cup of pecans on top of tarts. Bake 20-25 minutes till you get golden brown pastry.