MINI CHOC-ORANGE CHEESECAKE TARTS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mini choc-orange cheesecake tarts image

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

Provided by Sarah Cook

Categories     Buffet, Canapes, Dessert

Time 35m

Yield Makes 12

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 338 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium

There are no comments yet!