Sweet crust pastry:
100g icing sugar
225g plain flour
200g cream cheese
40g castor sugar
1 small egg
20g whipping cream
15g plain flour
3 tbsp canned blueberry pie filling
Combine flour, sugar, butter & egg in a food processor.
Mix & blend until a smooth dough is formed.
Put into a plastic bag or wrap in cling film.
Chill in the refrigerator for 25-30 minutes.
When chilled, roll out pastry on a lightly floured tabletop.
Cut out circles to fit tart moulds, then carefully
line the greased moulds with the pastry.
Press & trim the edges.
Prick the base with a fork.
Bake the cases blind in a preheated oven at 190°C
for 5-6 minutes, allow to cool.
To prepare the filling
Beat cream cheese, butter & sugar until light &
smooth, then add the egg.
Continue to cream until well blended.
Mix in whipping cream until combined.
Lightly stir in flour & mix until well incorporated.
Spoon the mixture onto the pre-baked tart shells.
Add a little filling of your choice.
( Raspberry, coffee, blueberry ect…)
Use a toothpick to swirl it to create a marble effect.
Bake the tarts at 200°C for about 10-13 minutes.
Remove from the oven to cool a while before serving.