Ingredients :
- 5 8” tortillas
- 1 cup Thickened cream
- 250g cream cheese, softened
- 1 tsp lemon zest
- 1 tsp vanilla
- 1/4 cup icing sugar
- 1 punnet chopped strawberries
- 1/4 cup sugar
- 2 tsp water
- 1 tspn cornflour
- 1 tbsp water
- 1/2 cup butter, melted
- 2 cups crushed biscuits
Directions :
- Pre-heat oven to 180C
- Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells. Dip each into melted butter then coat in crushed cookies.
- Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan. Don’t allow to burn.
- Meanwhile, whisk together cream cheese, lemon zest, vanilla, and heavy cream to soft peaks. Chill in the fridge for 30 minutes. Transfer to a piping bag.
- Make the strawberry topping: add strawberries, water, and sugar to a small pot. Bring to a boil and reduce to a simmer to soften the strawberries. Add 1 tbsp water to cornflour, stir till smooth. Pour into the mix and bring to a boil.. Stir and remove to cool completely.
- Pipe cheesecake filling into each taco. Top with 1/2 tsp strawberry topping.
- This recipe was originally from either taste or twisted. I don’t remember which. But it’s easy to make and presents well.
