Makes 24 tassies For the Pastry 1/2 cup unsalted butter, room temperature 3 ounces cream cheese, softened 1 cup all-purpose flour For the Filling 1 cup chopped pecans, divided 1 tablespoon unsalted butter, melted 1 large egg, room temperature 1/2 teaspoon vanilla extract Pinch of kosher salt 1 cup packed light brown sugar Preheat oven to 350 degrees F. Spray a 24-count mini-muffin pan with non- stick spray. In a medium bowl, cream together the butter and cream cheese with a hand mixer. Add the flour and mix until well blended. Cover and refrigerate for 30 minutes. Divide dough into 24 even pieces (using a scoop makes this easier) and, using a small wooden tart tamper, press dough into the bottoms and sides of prepared muffin pan. If you don’t have a tart tamper, you can use your fingers to press the dough into the cups. Dough should reach the …