PECAN FILLING: 1 egg, slightly beaten 1/2 cup dark corn syrup 1/3 cup firmly packed dark brown sugar 2 tablespoons unsalted butter, melted 1 teaspoon vanilla Pinch salt 1 cup coarsely broken pecans (4 oz.) Chocolate Topping (optional, recipe follows) Preheat oven to moderate (350°). Prepare Cream Cheese Pastry: Blend together flour, butter, cream cheese and salt in large bowl with mixer or fingertips until well blended and dough forms a ball. Divide dough into 24 equal pieces. Roll each piece into ball. Press into small brioche pans or mini-muffin tins. If dough gets too soft, chill briefly. Use floured fingers to press dough up against sides of tins. Be careful not to let tin show since filling will stick. Prepare Pecan Filling: Combine egg, syrup, sugar, butter, vanilla and salt in medium-size bowl; stir together until well blended. Stir in pecans. Spoon filling into pastry-lined tins. Filling should come almost to top of tins, but not touch any exposed area. If any filling comes between pastry and pan, they will stick mercilessly. Bake in preheated moderate oven (350°) for 25 to 30 minutes or until filling is set but center is still soft. Cool tartlets in tins on wire racks. Loosen sides with tip of knife, if necessary. Carefully unmold tartlets. Decorate with drizzles of Chocolate Topping, if you wish. Store in an airtight container at room temperature. CHOCOLATE TOPPING: Melt together 2 squares (1 oz. each) semisweet chocolate and 2 teaspoons flavorless oil in top of double boiler over hot, not simmering, water, stirring constantly, until melted. Use parchment paper cone or spoon to drizzle chocolate over top of tartlets. Can be prepared several days ahead. Makes 24 tartlets Nutrient Value Per Tartlet: 128 calories, 1 g protein, 9 g fat, 10 g carbohydrate, 47 mg sodium, 28 mg cholesterol. dess 31