Shells
1/4 cup butter, softened
3 Tablespoons cream cheese, softened
1/2 cup flour
In a small mixing bowl, cream butter and cream cheese. Gradually add flour, beating until blended. Roll into twelve 1 inch balls. Press into bottom and up sides of mini muffin cups coated with non stick cooking spray.
Filling
1 egg yolks
3 Tablespoons sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla
1/2 cup semi-sweet chocolate chips, melted and cooled
12 pecan halves
In a bowl, combine egg yolk, sugar, butter, milk, and vanilla. Gradually stir in the melted chocolate chips. Fill tart shells 3/4 full. Top each with a pecan. Bake at 375 degrees for 18-22 minutes or till lightly browned and filling is set. Cool for 10 minutes before removing. Yield: 1 dozen.