Preheat the oven to 350F.
In a mixing bowl, whisk together unsalted butter and cream cheese until combined and creamy. Then, add all-purpose flour in a few additions. Mix after each addition until the dough forms. Refrigerate while preparing the pecan filling.
In a large mixing bowl, whisk together packed light brown sugar and eggs. Add melted butter, vanilla extract, and a pinch of salt. Mix together. Then, stir in chopped pecans. Set aside.
Grease muffin pan with non-stick cooking spray. Remove the dough from the refrigerator. Roll the dough into balls (approximately 1 tablespoon in size). Then, place each ball in a greased muffin pan and press each ball using your fingers and form the crust.
Add sweet pecan filling to each mini tart crust. Bake in the preheated oven for 25-30 minutes or until browned. Enjoy!