1/2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup flour
Beat butter and cream cheese until smooth. Add flour, mix until soft dough forms. Cover and refrigerate at least 1 hour.
2 Tbsp. butter
3/4 cup packed brown sugar
1 tsp. vanilla
1 cup pecans, chopped
Melt butter, stir in remaining filling ingredients.
Preheat oven to 350˚
Shape tart dough into 1-inch balls. Place balls into ungreased cups of a mini muffin pan and press into cups to form shells. Fill each shell, level, with a scoop of filling.
Bake 20-25 minutes, until light golden brown. Cool in pan 3 minutes. Remove to rack and cool completely. Sprinkle with powdered sugar. Yield 24 tarts.