Pecan Tassies

This is the Pampered Chef classic recipe. We usually have a pecan pie, among others, for Thanksgiving but there's only a couple of us that eat it. I have also found that it's too sweet; tastes change. These are just the perfect bite or two, the perfect taste of pecan pie.

Pecan Tassies
makes 24

1/2 c butter, softened
3 oz cream cheese, softened
1 c flour
2 Tbsp butter, melted
3/4 c packed brown sugar
1 egg
1 tsp vanilla
1 c pecan halves, finely chopped
powdered sugar, optional

Preheat oven to 350*. For the tart shells, beat the butter and cream cheese until well blended. Add the flour, mix until a soft dough forms. Scoop the dough into 1" balls and place  into ungreased cups of a mini-muffin pan. Using a mini-tart shaper (or the back of a spoon), press into the dough with even pressure until the dough rises slightly above the rim of the pan (flour the tart shaper before using).

For the filling, in a small bowl combine the melted butter, brown sugar, egg, and vanilla. Finely chop the pecans, add to the filling and mix well. Fill each tart shell with filling (do not overfill). Bake for 20-25 minutes or until the tarts are light golden brown. Remove the pan from the oven and let cool for 3 minutes. Remove the tarts from the pan to cool completely. Sprinkle with powdered sugar if desired.