Ingredients:
4 ounces cream cheese
1/2 cup butter or 1/2 cup margarine, softened
1 cup flour
1 eggs
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
3/4 cup finely chopped pecans
3 semisweet baking chocolate squares, melted
Directions:
Beat cream cheese and butter with electric mixer on medium speed until well blended.
Add flour, mix well.
Cover and refrigerate at least 1 hour or until chilled.
Preheat oven to 375.
Divide dough into 24 balls. Place 1 ball in each of 24 miniature muffin pan cups.
Press onto bottoms and up sides of cups to form shells.
Beat egg lightly in small bowl.
Add brown sugar and vanilla and mix well.
Stir in pecans. Spoon evenly into pastry shells, filling each shell 3/4 full.
Bake 25 to 30 minute or until lightly browned.
Let stand 5 minute remove tarts from pans and cool completely on wire racks.
Drizzle with melted chocolate. Let stand until set.
Servings: 24
Time preparation: 20 min.
Time total: 50 min.