Crust (10 tarts):
- 70g Unsalted Butter
- 35g Icing Sugar (sifted)
- 140g Low Protein Flour (sifted)
- 20g Egg
- 1/2 teaspoon Vanilla Essence
- Put in butter, sifted icing sugar and sifted flour into a mixing bowl.
- Blend until mixture resembles coarse bread crumbs.
- Add egg and vanilla essence, knead to form a dough. Do not over knead your dough.
- Wrap dough with cling wrap and refrigerate for 30 minutes.
- Take a little portion of dough and press dough into tart cases, trim off edge.
- Use a fork to poke holes in the bottom of tart.
- Bake in preheated oven at 180C for 12-15 minutes or until golden brown.
- 125g Cream Cheese
- 30g Castor Sugar (reduce sugar if prefer less sweet)
- 10g Unsalted Butter
- 50g Egg
- some Blueberry Jam
- To make filling, combine cream cheese, sugar and butter in a clean bowl. Cream all the ingredients until smooth.
- Add in egg and mix well.
- Spoon the filling into the tarts. Add some blueberry jam. Use a tooth pick to draw out the jam.
- Bake in preheated oven at 170C for 8-10 minutes.
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