Total Calories: 1,179
* "Set cooled tarts in a foil or glass pie plate lined with paper doilies or colored tissue. Tuck in sprigs of fresh or dried flowers before covering with plastic wrap." Crust To make crust, place flour, butter, and cream cheese in a food processor bowl. Process until crumbly. Or, place flour in a medium bowl and using a pastry blender or two knives, cut in butter and cream cheese until mixture is crumbly. Chill 1 hour.
Shape into 2 dozen 1-inch balls. Using 1 3/4 x 3/4 -inch deep muffin pans, press each ball of dough into a muffin pan cup, pressing evenly against bottom and up sides to form a shell. Place in freezer 10 minutes.
To make pecan filling, beat together brown sugar, egg, and butter until blended. Add vanilla and salt beat until smooth. Sprinkle a scant 1/2 teaspoon chopped pecans in each tart shell, add 1 1/2 teaspoons of the egg mixture, and top with a pecan half.
Bake in a preheated 325° oven 25 minutes or until filling is set. Cool before removing from pans.
Wrap and give the same day. Cover and refrigerate for longer storage.