Pecan Tarts

Let a 3 oz pkg of cream cheese and 1 stick of margarine soften to room temperature.  Cream and add 1 c flour, sifted.  Chill at least one hour.  Shape dough to bottoms and sides of small tart tins.  Filling : Beat 1 egg, add ¾ c brown sugar, 1 Tbsp soft butter, 1 tsp vanilla, dash of salt, and 2/3 c of chipped pecans.  After beating, fill each little cup ¾ full and bake 25 minutes at 350°.  When cool, remove from pans and sprinkle with powdered sugar.  (I skip the powdered sugar.)  These can be frozen.