- 3 ounces cream cheese
- ½ cup unsalted butter
- 1 cup flour
- 1 egg
- ¾ cups brown sugar; firmly packed
- 1 tablespoon soft unsalted butter
- 1 teaspoon vanilla
- Dash of sea salt
- ¾ cups pecan pieces
- Preheat oven to 325ºF.
- Let cream cheese and butter soften at room temp. Blend. Stir in flour. Chill slightly for about an hour.
- Shape into 24 1-inch balls. Press each into ungreased muffin tins against bottom and sides to form tart crusts. Chill while mixing filling.
- Beat together egg, sugar, 1 tablespoon butter, vanilla and salt until smooth. Divide half the pecans and place in pastry cups. Add egg mixture. Top with remaining pecans.
- Bake in preheated oven for 25 minutes until set. Cool and remove from pans.
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