Blueberry Cheesey Egg Tarts

Sounds weird. doesn't it? Blueberry Cheesey Egg Tarts... hahaha, I have to rename them since they are supposed to be blueberry cheese tarts! Think I diluted the mixture by adding "extra" egg into the cream cheese mixture, didn;t want to waste that half egg left over after making the dough for the pastry. The cream cheese bought from Phoon Huat didn't help either... next time I'll get Kraft Philadelphia cheese and try making again. Oh...and my oven! Should I invest in a oven thermometer? hmmm...

overbaked! :(

Blueberry Cheesey Egg Tarts

(A) Pastry

Ingredients: (makes 20)
100g butter (room temperature)
40g caster sugar
½ egg
200g plain flour

Directions:
1. Cream the butter with caster sugar until white and creamy.
2. Add egg and continue to beat.
3. Fold in flour until it becomes a dough.
4. Line the small tart tins with dough. Poke holes using a fork on the tart shell.
5. Preheat oven at 175°C for 10 mins and bake for 10-15min till golden brown.
6. Slide tart out from mould and let it cool down.

(B) Cheese filling
Adapted from: not the kitchen sink

Ingredients:
125g cream cheese
30g icing sugar
1tsp orange zest
1/2tsp vanilla essence
25ml evaporated milk
1tbsp cornstarch
1 1/2 egg
some fresh blueberry sauce (or jam)

Directions:
1. Allow the cream cheese to soften before beating in the sugar until creamy.
2. Add the egg into the mixture, together with the orange zest and vanilla essence, mixing well. Pour in the evaporated milk and mix until well incorporated.

To assemble the tart:
1. Pour the cream cheese filling into the cooled tart shells, until about 80% filled. Spoon some blueberry sauce into the tart shells.
2. To create a marbled effect, use a toothpick to draw the blueberry sauce in the cream cheese in a swirly motion.
3. Bake the tarts at 170deg for another 10-15min, or until the cream cheese filling is set and the tart crust is golden brown in color.
4. Remove from oven and cool for at least 30 min before consuming.