Mandarin cream cheese tart

Ingredients for 4 servings:

• 55 g oat biscuits or butter biscuits
• 40 g amaretti biscuits
• 55 g low-fat margarine
• 300 g cream cheese, light
• 1 organic lemon(s), juice and zest
• 100 g apricot jam, 70% fruit content
• 130 ml Cremefine for whipping
• 4 g agar-agar, pure powder
• Mandarin(s) for decoration

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 35 minutes

light, creamy

Preheat oven to 180°C (top/bottom heat). Place the oat biscuits and amaretti biscuits in a freezer bag and crumble finely. I use a meat tenderizer for this. Briefly heat the margarine in the microwave or in a double boiler until it becomes liquid, then mix well with the crumbs. Divide the mixture between 4 dessert molds (approx. 7cm in diameter) and press down. Bake for 10 minutes, then let cool. Wash the lemon, grate the zest, and squeeze out the juice. Whisk together the cream cheese, lemon zest, lemon juice, and apricot jam. Whisk the Cremefine until stiff. Bring the agar-agar powder to a boil with 4 tablespoons of water, then quickly stir into the cream cheese mixture. Fold in the stiffly whipped cream. Pour the cream into the molds and smooth the surface. Garnish with jam and mandarin orange segments.