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Ingredients
- 16 sweet tartlet cases
- 180g block PHILADELPHIA Cream Cheese, softened
- 2 eggs, lightly beaten
- 1 tablespoon SR flour
- 1/3 cup sugar
- rind of 1 orange and juice of half
- 100g TOBLERONE* Dark Chocolate, melted
Method
- Blind bake pastry cases at 200C for 5-8 minutes until lightly browned.
- Cool.
- Beat together the Philly*, eggs, flour, sugar, rind and juice until smooth.
- Spoon into prepared cases, then drizzle the melted Toblerone* over the top of the filling.
- Bake in a moderate oven for 15 20 minutes or until set and golden.
- Serve.
