For tart shells, beat butter and cream cheese in small bowl, until smooth.

Add flour and salt and mix, until a soft dough forms.

Cover; chill at least 1 hour or overnight.

Preheat oven to 350 degrees.

Shape dough into 1-inch balls.

Place balls of dough into cups of ungreased mini-muffin pan.

Dip mini tart shaper in flour; press into dough to form tart shell.

(Use floured fingers to press dough up sides of muffin cups, if you do not have a tart shaper.) For filling, combine remaining ingredients, except pecans in a small bowl; mix well.

Sprinkle pecans into each tart shell.

Fill tart shells evenly with filling mixture.

Bake 20-25 minutes or until light golden brown.

Remove from muffin pan to cooling rack (loosen edges with a knife, if needed).

Cool completely.