Ingredients

For the Pastry:
1/2 cup (1 stick) of salted butter, softened at room temperature
3 ounces cream cheese, softened at room temperature
1 cup all-purpose flour

For the Filling:
1 cup chopped pecans, divided
1 tablespoon salted butter, melted and cooled slightly
1 large egg
1/4 teaspoon of pure vanilla extract
1 cup of light brown sugar, packed

Directions

Butter a 24 count mini muffin pan; set aside. Cream together the full stick of butter and the cream cheese; add the flour and mix until well blended. Cover and refrigerate for about 15 minutes, until dough is better manageable.

Pinch off 24 even pieces, pressing dough flat into the bottoms and sides of buttered muffin pans. Dough should reach the top of the cup. Sprinkle 1/2 cup of the chopped pecans evenly into each of the cups; set tin inside the refrigerator while the oven is preheating.

Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the melted butter, egg and vanilla; add brown sugar and 1/2 of the remaining pecans; mix until blended and smooth. Spoon the filling evenly into each of the muffin tins, to about 3/4 full, and sprinkle the last of the remaining chopped pecans evenly among the cups.

Bake for 25 to 30 minutes or until the filling sets. Let rest in the pan on a wire rack for 10 minutes, then run a knife around the edges of each tassie and transfer to a cooling rack to cool completely, about 20 minutes longer.