Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table. Coat two mini muffin pans with cooking spray. Using a nut chopper or knife and cutting board, coarsely chop pecans.
Making the Dough:
In a large mixing bowl, cream the softened butter and cream cheese until incorporated. Add in all-purpose flour. Mix well. Place the dough in a small bowl and cover with plastic wrap. Chill dough for 20-30 minutes.
Divide dough into fourths and then roll each into six balls. Place one ball in each cup of the prepared mini muffin pans. Use your fingers or a tart tamper to form the dough along the sides of the pan.
Making the Filling:
In a medium bowl, combine large egg, granulated sugar, melted butter, salt, vanilla extract, and chopped pecans. Mix well.
Fill tart shells 2/3 full. Bake in preheated oven for 25-30 minutes until delicately browned.
Allow to cool for 10 minutes and then remove from pan to a wire cooling rack. Makes 24 tarts.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.