HOW TO MAKE BLUEBERRY CHEESE TARTS

Ingredients

1. Tart Shells
2. 200 grams Butter
3. 70 grams sugar (depending on taste)
4. 125 grams flour
5. 1 egg
6. Filling
7. 200 grams cream cheese
8. 25 grams butter
9. 50 grams sugar
10. 25 ml whipping cream
11. 20 grams flour
12. 1 egg
13. Blueberry Jam

Method

• Preferably, make the tart shells a day before.

•  Cream butter and sugar until pale and fluffy. Add in egg.

• Sift flour in in two batches until the butter mixture firms up. Knead into dough and chill in refrigerator until workable.

• Separate dough into portions and press evenly intp tart moulds. Alternately, roll out the dough and cut out circles with a cookie cutter and press into tart moulds.

• Bake in preheated oven for 10-15 minutes or until golden at 200℃. Chill in fridge for a couple of hours, preferably overnight.

• Meanwhile, cream the cream cheese, butter and sugar until creamy.

• Add in egg and beat until incorporated. Stir in the whipping cream.

• Sift in the flour to thicken the mixture. Alternate whipping cream and flour if the mixture gets too thick or watery.

• Spoon the cream cheese filling into the tart shells. It will rise slightly in the oven, so fill halfway will do.

• Drop teaspoons (or more!) of blueberry jam onto the middle of the filling and swirl with a chopstick (toothpick) to achieve a marbled look.

• Bake in preheated oven at 150℃ for ten minutes or less until the surface of the filling is firm but not dry.

• Serve chilled.