cream cheese, softened
1Preheat oven to 325. Mix together the butter and cream cheese in a small bowl or food processor.
2Add the flour and blend thoroughly.
3Wrap all 30 balls together in plastic wrap and chill slightly.
4Place each ball in a tiny ungreased fluted tart pan or muffin cup.
5Line the pans by pressing the dough with your fingertips against the bottoms and sides.
6For the filling, place half the pecans in the dough-lined pan.
7Beat together the egg, sugar, butter, vanilla and salt until all lumps are gone.
8Pour the egg mixture onto the pecan topped dough.
9Dot with the remaining pecans.
10Bake for 25 minutes or until the filling is set.
11Cool 5 minutes on a rack and remove from the pans before they are cool, as the caramel will set.
12These tiny tarts freeze easily.