Pecan Butter Tarts

1/2 C. butter, softened
1/2 C. cream cheese, softened (1/2 250g pkg.)
1 C. all-purpose flour

Filling
2 T. butter
3/4 C. packed brown sugar
1 egg
1 tsp. vanilla extract
3/4 C. pecans, chopped
Icing sugar (optional)

For tart shells, beat butter and cream cheese in a bowl until smooth. Add flour; mix until a soft dough forms. Cover; refrigerate at least 1 hour.

Preheat oven to 350�F. Shape dough into 1-inch balls. Place balls of dough into un-greased cups of a mini-muffin pan. Dip tart shaper in flour; press into dough to form tart shells.

For filling, microwave butter in small a bowl on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla extract. Chop pecans; stir into filling.

Using a small scoop, fill each tart shell with level scoop of filling. Bake 20-25 minutes or until golden brown. Cool in pan 3 minutes; remove from pan to cooling rack. Cool completely. Sprinkle with icing sugar, if desired. Yields 24 tarts.

Per Serving: 133 calories; 2g protein; 9g fat; 12g carbohydrate; 69 sodium