Mini choc-orange cheesecake tarts

Mini choc-orange cheesecake tarts

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Cooking time

Prep: 20 mins Cook: 15 mins plus chilling

Skill level

Easy

Servings

Makes 12

Use a chocolate chip cookie dough as the base for these citrus tarts with cream cheese topping and mandarin decoration

Nutrition and extra info

Additional info

  • tart cases only
Nutrition info

Nutrition per tart

kcalories
338
protein
3g
carbs
21g
fat
27g
saturates
17g
fibre
1g
sugar
16g
salt
0.6g

Ingredients

  • 350g pack chocolate chip cookie dough (we used Jus-Rol)
  • 200ml double cream
  • 300g tub cream cheese, softened
  • 50g icing sugar, sifted
  • 298g can mandarins in juice

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Method

  1. Turn a metal muffin or bun tin upside down. Divide the cookie dough into 12 pieces. Roll each piece into a ball, then press over each dome, shaping down the sides to make an upside-down tart case. Chill for 30 mins.
  2. Heat oven to 180C/160C fan/gas 4. Bake the tin and cookie dough for 12-15 mins until the tart cases are golden. While still warm, cut away any excess that has dripped down the sides, prying with a knife to remove. Cool on a wire rack.
  3. Whip the cream to soft peaks, then stir in the cream cheese and icing sugar. Drain the mandarins, reserving the juice. Add 4 tbsp of mandarin juice to the cream mixture and beat until smooth. Spoon into the cases and top with slices of mandarin. Chill until ready to serve.

Recipe from Good Food magazine, January 2014

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