Mini choc-orange cheesecake tarts

• pack chocolate chip cookie dough350g g

  (we used Jus-Rol)

• double cream↗200ml ml
• tub cream cheese300g g

  softened

• icing sugar↗50g g

  sifted

• can mandarin↗298g g

  in juice

Step-by-step instructions

1. 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.

2. 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.

3. 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.