Place the butter and cream cheese in a bowl and use a mixer to beat them together until smooth.

Add the flour, sugar, and salt to the cream cheese mixture and continue to beat together until blended into a dough. Remove dough from the bowl and wrap in plastic wrap before placing in the refrigerator to chill for 1 hour.

Preheat oven to 375°F and grease a 24 cup mini muffin tin with non-stick spray.

Remove dough from refrigerator and roll it into 1 inch balls. Place each ball in 1 of the muffin tin cups and use a pastry tamper (or your fingers if you don’t have one) to press the ball into the bottom of the tin making the sides rise up until they are even with the lip of the tin, forming a cup.

In a small bowl, combine the egg, brown sugar, melted butter, vanilla, and salt until blended. Stir in the chopped pecans. Spoon the filling into each cup, filling them just below the edge of the cup. Top the mixture with a pecan half.

Place the muffin tin on a baking sheet and put it in the oven to bake for 15-20 minutes or until the edges of the cups are golden brown.

Let the pecan tassies cool in the pan for 5 minutes, then remove them and let them cool completely on a wire rack.