For Crust: Blend cream cheese and margarine; stir in flour and mix until smooth. Form into ball. Use fingers to press 3/4 inch marble-sized portions into small muffin tins. Fill with filling and bake. Yields 48 thin pastry shells.

For Filling: Mix sugar, syrup and margarine and heat on low until sugar is dissolved. Gradually add warm mixture to beaten eggs and vanilla.

To Prepare: For tarts, put a few chopped pecans in unbaked tart shells and pour mixture over them until 2/3 full. Bake at 350 for about 25 minutes. For a pie, add pecans last and pour into pastry shell. Bake as usual.