Crust
3 ounces cream cheese
1 cup sifted flour
1/2 cup (1 stick) butter

Have all ingredients at room temperature. Mix together and chill at least 2 hours. Pinch off dough and shape into 24 (1-inch) balls. Press into miniature muffin tins to form 24 shells. Set aside.

Filling
1 egg, beaten
3/4 cup firmly packed brown sugar
1 tablespoon soft butter
1 tablespoon vanilla extract
2/3 cup chopped pecans

Mix all ingredients together. Fill each Tassie two-thirds full. Bake at 325 degrees F for 25 minutes. Cool on a cake rack. Remove while warm by running knife along the edge.