Makes 4 dozen
250g pkg. Cream Cheese, softened
1/2 cup Butter, softened
1 1/2 cups Flour
1/2 cup Brown Sugar
1 Tbsp Butter, melted
1 tsp real Vanilla Extract
115g plus 60g good quality Semi Sweet Chocolate Chips (I recommend Ghiradelli, as was recommended to me)
1 cup roughly chopped Pecans, divided
Grease mini muffin pans.
Beat together cream cheese and butter until well combined. Stir in flour. Gather the dough into a ball, adding more flour if overly sticky. Divide into 48 balls (about 3/4 inch thick) and place one into each muffin tin. Press onto sides and bottoms, about 3/4 of the way up on the sides, then chill while preparing the filling. If you do not have enough muffin tins to bake all 4 dozen at one time, chill the remaining dough balls while baking the first batch.
Whisk together egg, sugar, 1 tbsp melted butter and vanilla until well blended. (Stir several times while filling the pastry as the sugar can settle to the bottom.)
Place one chocolate chip and 1 tsp (or a 1/4 piece of a pecan, as I did) pecans in the bottom of each shell. Spoon the egg mixture evenly over top (about 3/4 of the way to the edge of the pastry shell). Sprinkle with remaining pecans.
Bake at 350 F, 25 - 30 minutes. Cool in the pan placed on a wire rack for 30 minutes. Pop Tassies out using the edge of a teaspoon. Drizzle with melted chocolate on top. Chill.