| 1 | Let cream cheese and butter soften at room temp. |
| 2 | Blend. |
| 3 | Stir in flour. |
| 4 | Chill slightly for about an hour. |
| 5 | Shape into 24 1" balls. |
| 6 | Press each into ungrased muffin tins against bottom and sides to form tart crusts. |
| 7 | Chill while mixing filling. |
| 8 | Beat together egg, sugar, 1tb butter, vanilla and salt until smooth. |
| 9 | Devide half the pecans and place in pastry cups. |
| 10 | Add egg mixture. |
| 11 | Top with remaining pecans. |
| 12 | Bake in slow oven (325) for 25 minutes until set. |
| 13 | Cool and remove from pans. |
