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1
Preheat oven to 350.
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2
For shells, beat butter and cream cheese until well blended, add flour, mix until soft dough forms.
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3
Using small scoop, shape dough into 1 inch balls, place into ungreased cups of mini muffin pan.
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4
Dip mini tart shaper in flour, press into dough with even pressure until dough rises slightly above rim of pan (dip in flour and repeat for all remaining cups).
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5
For filling, melt butter in microwave (about 30 seconds), stir in brown sugar, egg, and vanilla.
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6
Finely chop pecans, add to mixture, mix well.
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7
Using small scoop, fill each shell with a level scoop of filling (do not overfill).
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8
Bake 20-25 minutes (until light golden brown), remove pan from oven, cool in pan for 3 minutes, transfer to cooling rack, cool completely.
