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Blueberry cheesecake tarts
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Prep Time:
7 minutes
Cook Time:
10 minutes
Total Time:
17 minutes
Indulge in a decadent chocolate tart topped with luscious cooked blueberry syrup.
Ingredients:
  • 250g pkt Choc Ripple biscuits
  • 30.00 gm caster sugar
  • 20.00 gm water
  • 125g punnet blueberries
  • 250g ctn spreadable cream cheese
  • 125g fresh ricotta
  • 18.00 gm icing sugar, sifted
  • 1/2 tsp finely grated orange rind
  • 20.60 gm milk
Instructions:
  • Preheat your oven to 180°C. Gently place 12 biscuits into each patty pan hole. Bake for 2-3 minutes until just softened, then press biscuits into the bases. Allow them to rest for 5 minutes until they firm up. Let them cool completely before moving on to the next batch.
  • In a saucepan, gently combine caster sugar and water until the sugar dissolves over low heat. Increase heat to medium and bring to a boil. Let it cook for 30 seconds. Add blueberries and cook for another 30 seconds. Remove from heat and allow to cool for 10 minutes.
  • Combine cream cheese, ricotta, icing sugar, and orange rind in a bowl. Use an electric beater to mix until smooth. Add milk and mix again. Spoon mixture onto biscuits and finish with a dollop of blueberry mixture on top.

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