Use a chocolate chip cookie dough as the base for these citrus tarts with cream cheese topping and mandarin decoration.
350 g refrigerated chocolate chip cookie dough
200 ml double cream
300 g cream cheese, softened
50 g icing sugar, sifted
310 g can mandarin orange segments in syrup
- 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 minutes.
- Heat oven to 180C/160C fan. Bake the tin and cookie dough for 12-15 minutes 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 3 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.