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How to Make Flan
Peruvian Arroz con Pollo
Orange-Cream Cheese Tart
orange-cream cheese tart
box Pillsbury™ refrigerated pie crust, softened as directed on box
package (8 oz) cream cheese, softened
package (4-serving size) vanilla instant pudding and pie filling mix
can (15 oz) mandarin orange segments, well drained, patted dry
cup orange marmalade
oz semisweet baking chocolate
Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Press in bottom and up sides of pan. Trim edges if necessary. DO NOT PRICK CRUST. Bake 9 to 11 minutes or until light golden brown. If crust puffs in center, flatten gently with back of wooden spoon. Cool crust completely, about 30 minutes.
In small bowl, beat cream cheese with electric mixer on medium speed until creamy. Gradually beat in milk. Beat in pudding mix until well blended. Spoon into baked crust; spread evenly. Top with orange segments.
In small microwavable bowl, microwave marmalade uncovered on High 20 to 30 seconds or until warm. Brush or spoon marmalade over orange segments. Refrigerate about 2 hours or until firm.
Before serving, shave chocolate with a swivel-bladed vegetable peeler by slicing across block of chocolate in long, thin strokes. (If you let the chocolate come to room temperature, it will be easier to shave.) Garnish tart with shaved chocolate.
To boost the orange flavor in this tart, add a little grated orange peel to the pastry ingredients.
For a fancy presentation, drizzle a little chocolate topping over the serving plates before topping with slices of the tart.
Calories from Fat
% Daily Value
% Daily Value*:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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© 2018 ®/TM General Mills All Rights Reserved
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