Pecan Toffee Tarts


                    Crust: 

                      1.Cream mixture with fingers until blended:
                         1 cup butter
                         170 grams (6 oz) cream cheese
                         2 cups flour 

                      2.Form balls about one inch in diameter and
                         press into miniature muffin pans. 

                    Filling: 

                      3.Mix together:
                         2 eggs
                         2 tablespoons melted butter
                         1/4 teaspoon vanilla
                         1-1/2 cups brown sugar
                         1 cup nuts (if you don't have pecans,
                         walnuts will do) 

                      4.Place one full teaspoon in uncooked
                         crust. 

                      5.Bake for 25 to 20 minutes at 175C
                         (350F)