Carrot Cake Tarts With Cream Cheese Topping

1. 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. 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

3. 3

   . Bake at 450u00b0 for 7 minutes. Remove foil and weights; bake 3 minutes longer. Cool on a wire rack.

4. 4

   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.

5. 5

   Bake at 350u00b0 for 12-15 minutes or until golden brown. Cool on a wire rack.

6. 6

   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.

* Per serving · 4 servings · Values may vary.