Name: Mini choc-orange cheesecake tarts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 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

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Mini choc-orange cheesecake tarts

Mini choc-orange cheesecake tarts

Sarah Cook

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Makes 12

Easy

Prep: 20 mins

Cook: 15 mins

plus chilling

A star rating of 3.6 out of 5.3 ratingsRate

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

Freezable (tart cases only)

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per tart

kcal338
fat27g
saturates17g
carbs21g
sugars16g
fibre1g
protein3g
salt0.6g

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.

Recipe from Good Food magazine, January 2014

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A star rating of 3.6 out of 5.3 ratings

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