Blueberry cheese tarts

Blueberries are on promotion these days and 2 punnets cost less than $5. They are very versatile in baking and of course taste good on its own, so can't resist to buy when my baby and i were browsing at the supermarket after our breakfast last Saturday. At the back of my mind, I already knew i wanted to bake some blueberry cheese tarts, which had been in my to-do list for some time.

Ever since i shifted back to our home, Saturdays is an eat-out affair throughout the day - breakfast, lunch, dinner. There are occasional home-made bakes like cakes, breads, etc during teatime treats. I'm going to break the routine and have at least a home-cooked lunch on Saturdays. The only reason, of course, is for little zak. I started cooking a simple porridge last Saturday, and luckily little zak really 'give face' by finishing the whole bowl of porridge with carrot and meat balls.

Back to the tarts, i'd planned to do it during his nap time but before i could finish, little zak woke up and just then, it started to pour and flashes of lightning and came ear-cracking thunder. He started to cling onto me, and forbade me from going near the windows or sitting down on the sofa..... there goes my plan to make him tarts for his teatime treats, and he just ate some cream cheese crackers. Anyway, i only managed to finish baking the tart base and got to prepare the blueberry cheese filling the next day morning, for little zak's breakfast!

By the way, i got myself a customised turn-table through Lydia of My Kitchen, and I got a little excited to take photos with it ;-)

Ingredients/ Method:

Recipe adapted from Reese Kitchen

Pastry:

125g butter

50g fine granulated sugar

250g plain flour

1 egg yolk

1/2 tsp vanilla essence

1 tbsp COLD water

1. Sift flour and sugar into mixing bowl.

2. Rub butter into flour until resembles coarse crumbs (rubbing method).

3. Add in egg yolk, vanilla and water.

4. Shape dough into ball and refrigerate (20-30 minutes) before using** (before using, take out from fridge, wait for awhile until dough soften).

5. Place dough onto tart shells, and pooked the base with fork (this is to let the air comes out while baking).

6. Bake at 160-170'C for 10-15 minutes or until brown.

Filling:

250g cream cheese

20g butter

50g fine granulated sugar

1 egg

1. Beat cheese, butter and sugar together until fluffy.

2. Add in egg and beat till well mix.

3. Pour mixture onto baked tart shells.

4. Spoon some blueberries or blueberry pie filling onto unbaked tarts, and use a toothpick to create swirls.

5. Bake at 170-180'C for 10 minutes.