• Cooking Time: 15+20/25 mins
• *sweet shortcrust pastry
• 2 C (250 g) plain flour
• 4 oz (125 g) cold butter, chopped
• 1/4 C (60 g) sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 2-3 tablespoons cold water
• *cheese cream
• 5 oz (160 g) fresh blueberries
• 8 oz (250 g) cream cheese
• 1/2 C (125 g) sugar
• 1 teaspoon vanilla extract
• 1 egg
• 3 tablespoons cream
• 3 tablespoons slivered almonds for decoration

1. Sift the flour into a large mixing bowl and add the butter. Using your fingertips, rub the butter into the flour until fine and crumbly. Stir in the sugar.
2. Add the combined egg yolks, vanilla extract and 2 tablespoons of the water.
3. Cut with a knife to form a dough, adding the remaining water if necessary.
4. Turn out onto a lightly floured surface and gather together to form a smooth dough. Do not overwork.
6. Preheat the oven to 400°F (200°C). Lightly grease six 4" (10cm) tart pans.
7. Divide the pastry into six equal portions and roll out between two sheets of non stick paper, and line the base and sides of the pans.
8. Chill for 15 minutes.
9. Bake for 15 minutes or until lightly browned.
10. Remove from the oven and reduce the heat to 350°F (180°C).
11. Place blueberries in each pastry case to cover the base.
12. Beat the cream cheese and sugar together until light and fluffy. Add the vanilla extract and egg.
13. Mix well and fold in the cream.
14. Pour over the blueberries and sprinkle with almonds.
15. Bake for 20 minutes or until the filling has set.
16. Dust with powdered sugar if you like, and serve

I've been trying to make as many different desserts using fresh seasonal fruit as I can. So when I came upon this recipe, I couldn't resist, had to make it immediately. I love blueberries, and this was indeed a trip to blueberry heaven.