Mini California Fig Cheesecake Tarts
Mini cheesecake tarts with dried figs are ready to party. Preportioned and ready to serve, learn how to make mini cheesecakes for your next special occasion.
Nutrition
Servings 2 tarts
Ingredients
- 2 refrigerated pie crusts
Filling:
- 2 cups Orchard Choice or Sun-Maid California Figs stemmed, chopped
- 1 cup water
- 2 tbsp lemon juice
- 1/3 cup granulated sugar
- 1/2 tsp ground cinnamon
- 4 tsp fresh ginger finely chopped
- 2 tsp lemon zest
Topping:
- 16 ounces cream cheese softened
- 1/2 cup granulated sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- California Dried Figs thinly sliced
- lemon zest curl
Instructions
- Preheat oven to 375°F. Gently unroll crusts; cut 4-1/2 inch circles, using the 4-inch removable tart pan bottom as a guide. Press each piece into 4-inch tart pan; prick bottom with fork. Bake 15-18 minutes or until golden brown. Cool completely. In medium saucepan, combine filling ingredients; stir over medium-high heat until mixture boils. Reduce heat and cover; simmer until figs are tender, about 10 minutes. Remove cover and simmer until liquid is absorbed and filling starts to thicken, about 5 minutes. Transfer mixture to food processor; process until smooth. Set aside to cool. For topping, combine all ingredients in large bowl; beat with electric mixer until smooth. Spread cooled fig filling into cooled tart shells. Top with cream cheese topping and spread smooth. Refrigerate until ready to serve. Garnish with sliced fig and lemon zest curl.
