Carrot Cake Tarts with Cream Cheese Topping

Name: Carrot Cake Tarts with Cream Cheese Topping
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 tarts.
Ingredients: 1 package (14.1 ounces) refrigerated pie pastry; FILLING:; 1 cup packed brown sugar; 1/3 cup corn syrup; 1/4 cup unsalted butter, melted; 2 eggs; 1/3 cup all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1-1/2 cups finely shredded carrots; 1/3 cup raisins; 1/3 cup chopped pecans, toasted; TOPPING:; 4 ounces cream cheese, softened; 1/2 cup packed brown sugar; 2/3 cup heavy whipping cream; 3 tablespoons chopped pecans, toasted; Carrot curls

When you crave carrot cake, but you don't want or need to bake a large cake, try my tarts! They have all the same wonderful flavors in a unique presentation and just right serving. —Laura Majchrzak, Hunt Valley, Maryland

Ingredients

1 package (14.1 ounces) refrigerated pie pastry
FILLING:
1 cup packed brown sugar
1/3 cup corn syrup
1/4 cup unsalted butter, melted
2 eggs
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups finely shredded carrots
1/3 cup raisins
1/3 cup chopped pecans, toasted
TOPPING:
4 ounces cream cheese, softened
1/2 cup packed brown sugar
2/3 cup heavy whipping cream
3 tablespoons chopped pecans, toasted
Carrot curls

Directions

Cut each pastry sheet into three portions. On a lightly floured surface, roll each into a 5-in. circle. Transfer to six ungreased 4-in. fluted tart pans with removable bottoms; trim pastry even with edges.
Line each unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Place on baking sheet. Bake at 450° for 7 minutes. Remove foil and weights; bake 3 minutes longer. Cool on a wire rack.
In a large bowl, beat the brown sugar, corn syrup and butter until blended. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, baking soda and salt; stir into egg mixture. Fold in the carrots, raisins and pecans. Pour into crusts.
Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack.
In a large bowl, beat cream cheese and brown sugar until smooth. Gradually add whipping cream; beat until soft peaks form. Fold in pecans. Serve with tarts and garnish with carrot curls.