Carrot Mousse Tart - cooking recipe

Ingredients

4 large carrots, peeled and very thinly sliced
2 Tbsp. room temperature margarine
3 c. shredded carrots
1 potato, peeled and cubed small
2 eggs
1/4 c. dairy sour cream
1 tsp. grated orange peel
1/4 tsp. salt
1/8 tsp. white pepper

Preparation

In a saucepan cook the sliced carrots in salted boiling water for 4 to 5 minutes until crisp-tender.
Drain.
Spread the margarine liberally on the sides and on the bottom of an 8-inch cake pan.
Beginning in center of bottom of pan arrange the carrot slices, slightly overlapping in circles around pan covering bottom.
Then put a row overlapping around the sides.
The margarine helps to hold the carrots on side.
Set aside.