Mini choc-orange cheesecake tarts
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Makes 12
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 mandarin in juice
Method
- STEP 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.
- STEP 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.
- STEP 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.