Mini choc-orange cheesecake tarts

Mini choc-orange cheesecake tarts

  • Rating: 4 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Makes 12

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

  • Freezable (tart cases only)
Nutrition: per tart
NutrientUnit
kcal338
fat27g
saturates17g
carbs21g
sugars16g
fibre1g
protein3g
salt0.6g
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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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.3 ratings
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