Mini Carrot Cake Pecan Tarts

Carrot cake meets pecan pie in these itty bitty tarts topped with a cream cheese frosting for a small but indulgent treat.

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  • prep time 25 min
  • total time 2 hr 15 min
  • ingredients 10
  • servings 16
 

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

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

Frosting

1
package (3 oz) cream cheese, softened
3/4
cup powdered sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 Gently press rounds into muffin cups, pressing folds of dough inside cups around sides to make smooth surface.
  • 3 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).
  • 4 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.
  • 5 In medium bowl, beat cream cheese with electric mixer on high speed until smooth. Add powdered sugar; beat on low speed until creamy. Top each serving with a dollop of frosting. Cover and refrigerate any remaining tarts.
  • 1 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.
  • 2 Gently press rounds into muffin cups, pressing folds of dough inside cups around sides to make smooth surface.
  • 3 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).
  • 4 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.
  • 5 In medium bowl, beat cream cheese with electric mixer on high speed until smooth. Add powdered sugar; beat on low speed until creamy. Top each serving with a dollop of frosting. Cover and refrigerate any remaining tarts.

EXPERT TIPS

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Expert Tips

If desired, garnish with a carrot curl.

For a decorative look, top each tart with a pecan half before baking.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
105mg
105%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.