Here are 2 more, both from the New York Times Cookbook. They do sound great!

Cream together the cheese and curacao. In a saucepan, mix together the sugar and cornstarch. Gradually stir in the tangerine juice. Bring to a boil over medium heat and boil one minute. Peel the tangerines, removing the white membrane. Snip the center of each section with scissors and remove the seeds. Add the tangerine sections to the sauce.

Spoon the cheese filling into tart shells made with sweet or plain pastry. Spoon the sauce over the filling. Chill until serving time.