I like my tassies with a thick crust, but if you want a thinner crust, try rolling each ball into a circle before pressing it into the tin. It's more time consuming, but it will yield results closer to typical pecan pie.
These freeze well and are tasty with ice cream.
9 tablespoons unsalted butter, 8 tablespoons at room temperature and 1 tablespoon melted
3 ounce package cream cheese, room temperature
3/4 to 1 cup all-purpose flour
1 large egg
1/2 cup chopped pecans
1/4 teaspoon salt
1/2 teaspoon vanilla
3/4 cup light brown sugar
Preheat the oven to 350 degrees. Grease a muffin tin with 1 3/4 inch openings.
Using an electric mixer, combine 8 tablespoons butter and cream cheese in a medium bowl until well mixed. Gradually add in the flour until a soft dough forms.
Divide the dough into two balls. Divide each ball into 12 circles. Place one circle in each tin opening, pressing the dough up into the sides to form a crust.
Prepare the pecan filling: In a small bowl, beat an egg lightly. Add melted butter and beat well. Stir in vanilla and pecans.
Fill each mini crust 2/3 full with pecan filling. Bake for 20 to 25 minutes, until the tops are firm and golden brown.