Soften cream cheese and butter to room temperature.

Blend softened cream cheese and butter together until smooth.

Stir in flour and salt until well combined.

Refrigerate the dough for about one hour.

Shape the chilled dough into 24 small balls.

Place each ball into an ungreased 1 3/4 inch muffin pan.

Press the dough against the bottom and sides of each muffin cup to form a small pastry shell.

In a separate bowl, beat together the egg, brown sugar, melted butter, and vanilla until smooth.

Divide half of the coarsely broken pecans among the pastry-lined muffin pans.

Pour the egg mixture over the pecans in each cup, filling almost to the top.

Sprinkle the remaining pecans over the egg mixture in each cup.

Bake in a preheated oven at 325 degrees Fahrenheit (163 degrees Celsius) for 25 minutes, or until the filling is set.

Let the tassies cool completely in the muffin pans.

Once cooled, carefully remove the tassies from the pans.

Serve cold.