Philly Chocolate Tartlets

• 16 sweet tartlet cases
• 180g block PHILADELPHIA Cream Cheese, softened
• 2 eggs, lightly beaten
• 1 tablespoon SR flour
• 1/3 cup sugar
• rind of 1 orange and juice of half
• 100g TOBLERONE* Dark Chocolate, melted

1. Blind bake pastry cases at 200C for 5-8 minutes until lightly browned.
2. Cool.
3. Beat together the Philly*, eggs, flour, sugar, rind and juice until smooth.
4. Spoon into prepared cases, then drizzle the melted Toblerone* over the top of the filling.
5. Bake in a moderate oven for 15 20 minutes or until set and golden.
6. Serve.

cases, cream cheese, eggs, flour, sugar, toblerone

Taken from www.kraftrecipes.com/recipes/philly-chocolate-tartlets-103403.aspx (may not work)