Preparation Steps

• In a food processor, combine the flour and salt. Pulse to combine. Add the cold butter and cream cheese, pulsing until the mixture resembles coarse crumbs. Add the ice water and pulse until the dough just comes together. Divide the dough in half, flatten into disks, wrap with plastic wrap, and chill for at least 30 minutes.
• Preheat oven to 350°F (175°C). Grease or spray a 24-cup mini muffin tin. In a medium bowl, whisk together the egg, brown sugar, melted butter, and vanilla extract. Stir in the pecans.
• On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a 2 1/2-inch round cookie cutter or the rim of a glass to cut out circles. Gently press each circle into a muffin cup. Repeat with the remaining dough.
• Fill each muffin cup with about 1 tablespoon of the pecan filling. Bake for 20-25 minutes, or until the crust is golden brown and the filling is set. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.