Mini choc-orange cheesecake tarts
By Sarah Cook
Use a chocolate chip cookie dough as the base for these citrus tarts with cream cheese topping and mandarin decoration
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Prep:20 mins
Cook:15 mins
plus chilling - Easy
Nutrition per serving
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kcal 338
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fat 27g
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saturates 17g
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carbs 21g
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sugars 16g
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fibre 1g
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protein 3g
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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
Method
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.
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.
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.
