Perfect Carrot Tarts with Lemon and Butter

1. Begin by cooking the peeled carrots in water with salt and the cinnamon stick.
2. Once the carrots are cooked, drain and remove the cinnamon stick.
3. Puree the carrots.
4. Melt the margarine and let it cool.
5. Beat the carrot puree with the sugar, the egg yolks, the lemon zest and the margarine in a mixer.
6. Add the cornstarch flour and stir.
7. Beat the 2 egg whites and add it to the mixture, mix it well.
8. Divide the mixture in greased cupcake pan with cups dusted with flour.
9. Place it in a preheated oven at 200 ºC or 390 ºF .
10. After 15 minutes reduce the temperature to 180 ºC or 350 ºF. 
11. Bake for about 40 minutes.
12. After 40 minutes test it with a toothpick, if it comes out dry, they are ready.
13. Remove them from the oven.
14. Let them cool and unmold.

Recipe & Photo Credit: desabafosemaluquices.blogspot.pt