In small mixer bowl, beat together margarine and cream cheese. Stir in flour. Cover and chill about 1 hour or until easy to handle. Shape into 1-inch balls. Press on to bottom and up sides of ungreased 1 3/4 inch muffin cups.
brownie nut filling:
In a small sauce pan, heat and stir 1/2 cup semi-sweet chocolate pieces and 2 tablespoons margarine over low heat until melted. Remove from heat. Stir in 1/3 cup sugar, 1 beaten egg and 1 teaspoon vanilla.
Place a nut in each pastry tart. Top with one rounded teaspoon chocolate mixture.
Bake in a 325 degree oven for 25-30 minutes or until done. Remove and cool well. Makes 24.