Preheat the oven to 200C/400F/Gas 6.
For the cheesecake, roll the pastry out thinly on a lightly floured surface and cut out a circle of pastry using a 7cm/2¾in round chefs' ring.
Place the pastry circle onto a baking sheet and brush with the beaten egg. Transfer to the oven and bake for 8-10 minutes, or until lightly golden-brown.
In a bowl, mix together the cream cheese, double cream, mandarin zest and icing sugar.
Place a 7cm/2¾in chefs' ring onto a plate and spoon the cream cheese mixture into the ring. Place into the fridge to chill for 30 minutes.
For the honeyed mandarins, place the mandarin segments into a pan with the honey and gently simmer until softened and glazed.
To serve, remove the chefs' ring from the cheesecake and top with the puff pastry circle. Spoon the honeyed mandarins around the plate.
