Preparation:
BASE:
Combine butter with sugar; stir in crumbs. Firmly press 2 teaspoons crumb
mixture into each of 24 paper-lined 1-3/4-inch tart tins. Bake in 325 F oven
for 5 to 10 minutes or until light golden.
FILLING:
Meanwhile, in bowl, beat cream cheese, sugar and egg until smooth. Blend in
sour cream, tangerine rind and juice, and liqueur (if using). Spoon 1
tablespoon filling over each base. Bake for about 20 minutes or until just
firm to the touch. Let cool in pan on rack. Chill. (Can be refrigerated for
up to 24 hours.) Remove membranes from tangerine segments; garnish each cake
with 2 segments. (Can be refrigerated, garnished, for up to 8 hours.) |
