Carrot Cake Tarts with Cream Cheese Topping

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.