This recipe is best with
Recipe Ingredient
- Short crust pastry dough:
- 75g cold butter
- 50g shortening
- 1/2 tsp salt
- 1 egg yolk
- 2 to 2½ tbsp ice-cold water
- 225g plain flour, sifted
- Cream cheese filling:
- 250g cream cheese
- 80g butter
- 100g castor sugar
- 3 eggs
- 80ml UHT milk
- 40g corn flour
- 120g UHT whipping cream
- 1 small tin blueberry filling
Instructions
- To make the pastry crust, grate butter into flour and toss together. Add shortening and mix lightly with your fingertips. Stir in sugar and salt, and mix.
- Add ice-cold water and egg yolk and mix gently to bind into a fine and smooth dough. Wrap in plastic and refrigerate for 30 minutes.
- Divide dough into equal portions and press each portion evenly over the base and sides of small tart moulds. Bake blind at 180°C for five minutes; remove beans and continue to bake for seven to eight more minutes.
- To make the filling, cream the cheese, butter and sugar until light. Add eggs one at a time. Stir in milk and sift in corn flour. Add whipping cream and stir well to mix. Spoon filling into tart moulds.
- Bake in a preheated oven at 180°C for 25 minutes. Halfway through baking, add blueberry filling on top of the tarts as a decoration and continue baking.
- Remove from the oven and cool completely, then refrigerate until the tarts are well-chilled before serving.
