Mini Lemon Tarts

If you are using frozen blueberries make sure they are frozen without sugar. Defrost in the refrigerator and make sure they are dry before sugaring. Sugared berries will last 2 days.

For the Pastry:
3 oz butter, cut in chunks
3 oz cream cheese, cut in chunks
1/2 tsp salt
2 cups all-purpose flour

For the Lemon Curd:
1 cup granulated sugar
1/2 cup unsalted butter
1 tbsp grated lemon rind
1/4 cup lemon juice
4 eggs, well beaten

To Make the Sugared Blueberries:
1/2 cup granulated sugar
1 egg white
1 cup blueberries, fresh or frozen defrosted

Combine butter, cream cheese and salt in a food processor. Sprinkle in flour. Process using the on-off method to combine flour and fat.

Remove from processor and gently knead together. Wrap in plastic wrap and chill for 1 hour.

Preheat oven to 375ºF.

Combine sugar, butter, lemon rind and juice and eggs in a heavy pot. Stir gently over low heat until mixture is thick and coats the back of a spoon, about 7 to 10 minutes. Do not let the mixture boil or it will curdle. Remove from heat and let cool. Refrigerate until needed.

Roll out pastry 1/8-inch thick. Using a 3-inch cutter, cut rounds to fit mini muffin or tartlet tins. Prick pastry well and bake for 15 minutes. Remove tartlet shells from pan to cool. Fill mini tartlet shells with lemon curd.

Place sugar on parchment paper.

Beat egg white until just foamy. Dip blueberries in egg white and place in a sieve to let drain. Roll in granulated sugar. Leave to dry for at least 2 hours. Top little tarts with blueberries.

Makes 24 tartlets