These miniature cheesecakes are absolutely
divine. Made with a graham crust and a rich cream cheese and cherry filling,
...
* Ingredients:
* Dessert tacos
° 1 block of cream cheese, at room
temperature
° 1 c. freshly squeezed lemon juice
° zest of half a lemon, finely chopped
° 1/4 cup 35% cream
° 1/2 cup icing sugar
° 1 c. vanilla
° 6 large white tortillas
° neutral oil, in sufficient quantity
° 2 c. tablespoon of sugar
° 1 c. 1/2 teaspoon ground cinnamon
° 1 box pie filling to taste, (or fresh
berries)
* Preparation:
1. Using an electric mixer, beat cream
cheese until smooth and creamy, add lemon juice and zest and continue beating
for a few moments.
2. Add the cream and beat again for a few
minutes until thick and frothy, then add the icing sugar and the vanilla and
finish beating when well incorporated.
3. Transfer the resulting device to a
freezer bag (or piping bag) and refrigerate for at least 1 hour.
4. Meanwhile, using a 3 "round cookie
cutter, cut 5 to 6 mini tortillas from each large tortilla (approximately 30 to
40 mini tortillas in total).
5. Using a kitchen brush, lightly brush the
mini tortillas with oil.
6. Mix the sugar and cinnamon well, and
sprinkle the oiled side of all the mini tortillas.
7. Place the mini tortillas astride the
perimeter of various empty cake tins (oiled / sweet sides facing up), pinching
them slightly downwards, to give them the shape of small shells that can be garnished.
once cooked and crispy.
8. Slide the molds thus garnished on a
baking sheet, then in the center of the oven and bake at 375 ° F for 7 to 10
minutes; let cool completely before garnishing.
9. Cut out a corner of the freezer bag and
press the reserved filling into the fold of each mini tortilla.
10. Garnish with a small spoonful of the
chosen pie filling and a little Chantilly cream and / or a few fresh berries;
serve immediately.
ENJOY!
