Mini Carrot Cake Pecan Tarts Recipe

Name: Mini Carrot Cake Pecan Tarts
Prep time: 25 min
Cook time: 1 h 50 min
Total time: 2 h 15 min
Yield: 16 servings
Ingredients: 1/2 box (1 crust) Pillsbury™ refrigerated pie crust, softened as directed on box; 2 tablespoons packed brown sugar; 1/3 cup light corn syrup; 1/4 teaspoon ground cinnamon; 1 egg; 2 tablespoons butter or margarine, melted; 2 tablespoons chopped pecans; 1/3 cup finely shredded carrot; 3 oz (85 g) cream cheese, softened (from 8-oz/250 g package); 3/4 cup icing sugar

Ingredients

1/2 box (1 crust) Pillsbury™ refrigerated pie crust, softened as directed on box
2 tablespoons packed brown sugar
1/3 cup light corn syrup
1/4 teaspoon ground cinnamon
1 egg
2 tablespoons butter or margarine, melted
2 tablespoons chopped pecans
1/3 cup finely shredded carrot
3 oz (85 g) cream cheese, softened (from 8-oz/250 g package)
3/4 cup icing sugar

PREP TIME 25m	COOK TIME 1h50m	TOTAL TIME 2h15m
YIELD 16 servings

Instructions

Heat oven to 350°F.
Spray 16 regular-size muffin cups with cooking spray.
On work surface lightly sprinkled with flour, unroll pie crust.
Using rolling pin, roll out crust to 14 inches.
With 3-inch round cutter, cut crust into 16 rounds.
Gently press rounds into muffin cups, pressing folds of dough inside cups around sides to make smooth surface.
In large bowl, mix brown sugar, corn syrup, cinnamon and egg until well blended.
Stir in melted butter, pecans and carrot.
Spoon evenly into crust-lined muffin cups (about 1 tablespoon per cup).
Bake 22 to 27 minutes or until filling is puffed and crust is golden brown.
Cool in pan 10 minutes.
Run knife around edges of cups to loosen.
Remove from pans to cooling rack.
Cool completely, about 1 hour.
In medium bowl, beat cream cheese with electric mixer on high speed until smooth.
Add Icing sugar; beat on low speed until creamy.
Top each serving with a dollop of frosting.
Cover and refrigerate any remaining tarts.