for 6 pieces

Blackberry curd

200 g	blackberries
1 tbsp	Maizena cornflour
1 tbsp	lemon juice
25 g	butter
1 ½ tbsp	sugar
1	fresh egg
1 pinch	salt

Mixture

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)

Cream cheese mixture

200 g	cream cheese (e.g. Filona)
1 parcel	vanilla sugar
1 tbsp	sugar
1	egg yolk
1	egg white, beaten

To decorate

100 g

blackberries, halved if necessary

How it's done

Blackberry curd

Place the blackberries in a measuring cup, puree, transfer to a pan. Add the cornflour and all the other ingredients up to and including the salt, whisk together, bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat, continue to stir briefly, then pour into a bowl through a sieve. Place a sheet of cling film directly on top of the curd, leave to cool, chill for approx. 1 hr.

Mixture

Unroll the puff pastry, cut out 6 circles (each approx. 12 cm in diameter), transfer to a baking tray lined with baking paper and prick all over with a fork.

Cream cheese mixture

In a bowl, mix the cream cheese with all the other ingredients up to and including the egg yolk. Spread the cream cheese mixture onto the centre of the rounds, leaving a border of approx. 2 cm. Brush the edges of the dough with egg white.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly on a cooling rack.

To decorate

Stir the blackberry curd, spread over the tartlet bases, and garnish with the blackberries.

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