Pecan Tassies

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Beat cream cheese and 1/2 cup softened butter in large bowl with electric mixer on medium speed until well blended.
3. 3
   Add flour; mix well.
4. 4
   Shape dough into ball, adding additional flour if dough is sticky.
5. 5
   Divide into 48 balls.
6. 6
   Place 1 ball in each of 48 lightly greased miniature muffin pan cups; press dough firmly onto bottom and 3/4 up side of each cup to form shell.
7. 7
   Cover and refrigerate shells while preparing filling.
8. 8
   Beat egg, sugar, 1 Tbsp.
9. 9
   melted butter and the vanilla in medium bowl with wire whisk until well blended.
10. 10
    Chop 4 oz.
11. 11
    of the chocolate; sprinkle evenly into shells.
12. 12
    Top each with 1 tsp.
13. 13
    of the pecans; cover evenly with the egg mixture.
14. 14
    Bake 25 to 30 minutes or until lightly browned.
15. 15
    Cool in pan on wire racks 30 minutes; remove tarts from pans.
16. 16
    Melt remaining chocolate as directed on package; drizzle over tarts.
17. 17
    Let stand until chocolate is set.
18. 18
    Store in tightly covered container in refrigerator.