Carrot Cake Tarts with Cream Cheese Topping |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. âLaura 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 king arthur unbleached 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:
1. 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.
2. 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.
3. 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.
4. Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack.
5. 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. Yield: 6 tarts.
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