Blend together the cream cheese, butter, flour and salt.
Shape into 24 balls.
Press each ball into 1 3/4 in mini-muffin tins.
Press dough into the bottom and sides with your fingers, or a "tassie tamper", if you have one.
Do not leave any holes in the crust.
Combine eggs, brown sugar, butter, vanilla ans salt.
Mix well, however do not use an electric beater or tops will be crusty instead of light, crispy and nutty.
Divide pecan pieces evenly into the pastry shells.
Pour filling into shells, filling 2/3 full.
Bake in a pre-heated 350 degree oven 20-25 mins.
Cool slightly before removing from pans.
Finish cooling on a wire rach.