| 1 | Prehead oven to 325°F. |
| 2 | Mix together the butter and cream cheese in a small bowl or food processor. |
| 3 | Add the flour and blend thoroughly. |
| 4 | Divide and shape into 30 balls. |
| 5 | Wrap all 30 balls together in plastic wrap and chill slightly. |
| 6 | Place each ball in a tiny ungreased fluted tart pan or muffin cup. |
| 7 | Line the pans by pressing the dough with your fingertips against the bottoms and sides. |
| 8 | For the filling, place half the pecans in the dough-lined pan. |
| 9 | Beat together the egg, sugar, butter, vanilla, sand salt until all lumps are gone. |
| 10 | Pour the egg mixture onto the pecan topped dough. |
| 11 | Dot with the remaining pecans. |
| 12 | Bake for 25 minutes or until the filling is set. |
| 13 | Cool 5 minutes on a rack and remove from the pans before they are cool, as the caramel will set. |
| 14 | These tiny tarts freeze easily |
