Shelly's Recipe

CARROT CAKE TART

Category: Tarts

Tart
1 refrigerated pie crust, softened as directed on box
1/4 cup unsalted butter, melted, cooled slightly
1 cup packed light brown sugar
1/3 cup light corn syrup
2 eggs
2/3 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped pecans

Frosting
2 packages (3 oz each) cream cheese, softened
2 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon Vanilla Extract

Garnish
12 whole Praline Pecans
1/2 cup caramel syrup
12 carrot curls, if desired*.

Heat oven to 350. Place large cookie sheet on middle oven rack. Unroll pie crust; place in ungreased 10-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; trim edges.

In large bowl, beat 1/4 cup melted butter, brown sugar and corn syrup with electric mixer on medium speed until blended; beat in eggs until blended. Add flour, cinnamon, baking soda and salt; beat on low speed until blended. Stir in carrots, raisins and chopped pecans. Spread mixture evenly over bottom of crust-lined pan. Place tart on cookie sheet in oven.

Bake 30 to 40 minutes or until filling is set and deep golden brown. Cool completely on cooling rack, about 1 hour. Remove side of pan; place tart on serving plate.

In medium bowl, beat cream cheese and 2 tablespoons butter with electric mixer on high speed until smooth. Add powdered sugar and vanilla; beat on low speed until creamy. Frost cooled tart. Place praline pecans evenly around edge of tart. Refrigerate 1 hour. 5

To serve, cut into 12 wedges. Drizzle each serving with 2 teaspoons caramel syrup; garnish each with carrot curl. Store covered in refrigerator. .

*To make carrot curls, cut thin strips of peeled, medium-size carrots with a vegetable peeler. Roll each strip and fasten with a toothpick. Chill in ice water 2 to 3 hours. Remove toothpicks before garnishing.