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1
Preferably, make the tart shells a day before.
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2
Cream butter and sugar until pale and fluffy.
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3
Add in egg.
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4
Sift flour in in two batches until the butter mixture firms up.
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5
Knead into dough and chill in refrigerator until workable.
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6
Separate dough into portions and press evenly intp tart moulds.
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7
Alternately, roll out the dough and cut out circles with a cookie cutter and press into tart moulds.
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8
Bake in preheated oven for 10-15 minutes or until golden at 200C.
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9
Chill in fridge for a couple of hours, preferably overnight.
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10
Meanwhile, cream the cream cheese, butter and sugar until creamy.
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11
Add in egg and beat until incorporated.
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12
Stir in the whipping cream.
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13
Sift in the flour to thicken the mixture.
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14
Alternate whipping cream and flour if the mixture gets too thick or watery.
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15
Spoon the cream cheese filling into the tart shells.
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16
It will rise slightly in the oven, so fill halfway will do.
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17
Drop teaspoons (or more!)
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18
of blueberry jam onto the middle of the filling and swirl with a chopstick (toothpick) to achieve a marbled look.
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19
Bake in preheated oven at 150C for ten minutes or less until the surface of the filling is firm but not dry.
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20
Serve chilled.
