Prepare the tart shell: Combine cream cheese and butter. Beat on slow speed until combined. Add flour. Mix using hands. Make dough and refrigerate for at least 1 hour.
Preheat oven at 350F degrees. Spray the muffin tin cups with non stick cooking spray.
Take it out of refrigerator. Take the dough and divide in two equal parts. Take one part out of the two, divide them into two. Repeat until you have eight small balls that are equal in size.
In prepared muffin tray, place each ball in muffin cup, and press into bottom and sides up to about 1/2 inch.
Bake in the oven for 10 minutes or until the shells start turning light brown. Take them out.
Prepare the pecan filling: Combine brown sugar, butter, egg, salt, vanilla and pecan. Mix well.
Pour about 1 teaspoon of pecan mixture into semi baked shells. Make sure they are leveled. In this recipe, I filled them out little extra and they do not look too leveled in the picture. Next time I am going to fill them at lower level.
Bake at 350F degrees for another 10 - 15 minutes. Keep an eye on the tarts to make sure they are not get over browned.
Remove from oven and serve in a plate.