Preheat the Oven: Set your oven to 350°F (175°C) so it’s ready once your tart shells are filled.
Prepare the Pastry Dough: In a medium bowl, blend together the softened cream cheese, butter (or margarine), flour, and a dash of salt until a smooth dough forms. The dough should be soft but not sticky.
Shape the Tart Shells: Divide the dough into 24 equal pieces and roll each one into a ball. Place each ball into a 1¾-inch muffin tin. Using your fingers, press the dough evenly across the bottom and up the sides of each cup, forming a mini tart shell. Be sure there are no holes — this keeps the filling from leaking out.
Mix the Filling: In a separate bowl, combine the beaten eggs, brown sugar, melted butter, vanilla, and a dash of salt. Stir gently with a spoon until everything is well mixed — do not use a hand mixer, as overbeating can make the filling crusty instead of soft and nutty.
Add Pecans and Filling: Divide the chopped pecans evenly among the tart shells, filling each about halfway. Then spoon the filling mixture over the pecans, filling each shell about two-thirds full to leave room for expansion during baking.
Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the crusts are lightly golden and the filling is set and bubbly. The tarts will puff slightly as they bake, then settle as they cool.
Cool and Remove: Let the tarts cool slightly in the pan before carefully removing them. Use a small knife or offset spatula to loosen the edges if needed. Transfer to a wire rack and cool completely.
