Polenta & prosciutto chips
Wrap ready-made polenta in Italian ham and bake for a stylish, dippable party bite
Mini choc-orange cheesecake tarts
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Makes 12
Skip to ingredients
- 350g pack chocolate chip cookie dough(we used Jus-Rol)
- 200ml double cream
- 300g tub cream cheesesoftened
- 50g icing sugarsifted
- 298g can mandarinin juice
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.
