You’ll need a tart pan for these!
CRUST:
1/3 c soft butter
3/4 c flour
3 oz softened cream cheese
FILLING:
1 egg, slightly beaten
3/4 c brown sugar
1 T melted butter
1/4 tsp vanilla
1/8 tsp salt
1/2 c finely chopped pecans (Can substitute walnuts)
Mix up the filling. I usually slip on disposable gloves and knead the dough together. Chill 1/2 hour to make it easier to work with.
Divide the dough into twelve parts, and press into the tart cups.
Mix the filling together and divide between the tart shells, about 1 T per shell.
Bake at 325 degrees for 20-25 minutes until the shells are golden brown. Let cool before removing from the pan. I usually use a toothpick to gently looses the tart from the pan.