Blueberry Cheese Tart

Yasmin's project :





Ingredients For Pastry:

1 egg
100g butter (she used Anchor butter)
75g icing sugar
200g plain flour

1. Using wooden/rubber spatula, mix butter and icing sugar well.
2. Add egg and continue to mix.
3. Add in flour and knead.
4. Scoop 1 tbsp of dough and roll it in your hands.
Then press dough into tart mould.
5. Using fork, prick a few holes at base of dough.
6. Bake for 15 minutes at 160C.


Ingredients for Cream Cheese:

250g Philadelphia Cream Cheese
60g icing sugar
1 egg
1/2 tsp lemon extract

1. Beat all ingredients until smooth flat.
2. Add in lemon extract.
3. Take out 1 tbsp of cream cheese filling and add blueberry or any colour paste that you like ( X - this will be used to draw patterns on the cream cheese later).
4. Spoon a little blueberry filling and pipe cream cheese filling to cover each tart.
5. Draw patterns on your tart using (X). (My mum, Faiz, Yasmin and I had a fun family bonding time 'designing' the tarts).
6. Bake again for a further 5-10 minutes.







Special note:

The pleasant and helpful gentleman at Bonjour Trading, Pulau Tikus where both Yasmin and I bought our ingredients, recommended a small container of 'jelly' to brush on top of the tart. He said this would give it a 'fresh shiny look' and prevent the tart from being 'dry' when we keep it in the fridge.

We were supposed to keep it in the fridge for about 2hours before serving. "Taste better that way", he said.

But ....

as always ...

we never got round to that final step!!

Coz once it's out of the oven...