Sift flour into a medium sized bowl. Cut butter into small cubes and add to flour. Add the cream cheese and cut the butter and cheese into the flour with two knives or a pastry blender. Continue until the dough holds together. Since we aren’t adding any additional liquid, you’ll want to continue to blend way past the stage at which you would normally stop with a pie crust.

Gather the crust into a ball and divide into 24 little pieces. I used a kitchen scale and a board scraper to speed up the task. I’ve also done it by eyeballing it. If any piece is too small you can steal from a larger neighbor. The filling will leak out if the dough is too thin in the tins.

Press each piece into one cup of a miniature muffin tin to create a little crust.

Mix egg, vanilla, sugar and butter together until no lumps remain; stir in pecans.

Sprinkle a ¼ teaspoon (not rounded) of mini chips in the bottom of each shell. Pour the filling into each cup until the filling is just below the top rim of the shell.

Sprinkle a few pecans on the top of each tassie.

Bake in preheated oven for 24-25 minutes.

Let cool in the pan completely before removing. Twist and lift to remove!