Creamy Orange Cheesecake Tarts

1. Prepare Easy Homemade Pie Dough.  Chill the dough for 45-60 minutes.
2. Pre-heat oven to 350F / 180C.
3. Remove dough from the fridge and roll out half onto a floured flat surface to approximately ⅙ to ¼-inch thickness. (other half of the dough can be frozen if you are not using it).  
4. With a round cookie cutter (medium to large depending on the size of the muffin tin you use, I used a regular size muffin tin) cut out 9 circles.  Place a circle in a each muffin cup (flatten into place with the bottom of a small glass lightly floured). Trim any excess dough with a sharp knife.
5. Prick the bottoms of each shell with a fork.  Place a square of parchment paper or a cupcake casing in each shell, and fill each one with some dried beans, rice or sugar.
6. Bake for approximately 10 minutes, then remove the paper and dried beans (be careful it is hot) and then  bake again for approximately 5 minutes or until golden.  Remove the tarts from the oven and let cool completely before filling.

ORANGE CHEESECAKE FILLING

1. While the shells are cooling make the filling.
2. In a medium bowl beat the cream until very stiff.
3. In a large bowl beat together until smooth and creamy the cream cheese, mascarpone, zest, sugar and the milk.
4. Gently fold the whipped cream into the mascarpone mixture and combine until smooth.
5. Fill the cooled tart shells and refrigerate for approximately 4 hours or over night. Top with a fresh orange slice before serving. Enjoy!