Mini Cheesecake Tart

A box of mini tart shells had been sitting at the bakery for months. The old chef left it behind. I did not really pay attention to that until New Year when I decided to revise and expand our nightly dessert menu.  I dislike food wastage. I reckoned the box was three quarters full. Throwing it would be against my conscience.I thought  of ways to utilize it. As I was checking the box again this morning, an idea came to mind. Use the pastry shell as my base for cheesecake.  And the mini cheesecake tart came about.


I used my trusted cheesecake recipe for the filling. I added drops of melted dark chocolate to create  that beautiful swirl design on top.

Three drops were enough to make the swirl effect. I used the bamboo skewer to swirl the chocolate. Then in to the fridge to chill before serving.

Look at those nicely swirled top!

A simple work of art.

Yummers!