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!
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