Orange-Cream Cheese Tart

One Crust Flaky Pastry for a 10 inch pie

1 pkg (8 oz) cream cheese, softened
1 1/2 cups milk
1 pkg (4 serving size) vanilla instant pudding
and pie filling mix
1 can (15 oz) mandarin orange sections, well drained and patted dry
3/4 cup orange marmalade
1/2 oz semisweet baking chocolate

Heat oven to 450 F. Make the one crust flaky pastry, except roll pastry into a 13 inch circle. Fold pastry into fourths. Place in a 10 inch tart pan with a removable bottom. Unfold pastry and press against bottom and side of the pan. Trim overhanging pastry edge even with the top of the pan. Prick bottom and side of pastry with a fork. Bake for 9 to 11 minutes or until light golden brown. Cool crust completely, about 30 minutes. In a small bowl, beat the cream cheese with an electric mixer on medium speed until creamy. Gradually beat in the milk. Beat in the pudding mix. Spoon into the baked crust. Spread evenly. Top with orange segments. In a small microwavable bowl, microwave marmalade uncovered on High 20 to 30 seconds or until warm. Brush or spoon marmalade over orange segments. Refrigerate about 2 hours or until firm. Before serving, shave the chocolate with a swivel-bladed vegetable peeler by slicing across block of chocolate in long, thin
strokes.

If you let the chocolate come to room temperature, it will be easier to shave. Garnish the tart with shaved chocolate. Yield: about 10 servings.
Sue

http://www.nancyskitchen