Blueberry and cream tarts
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten
• 1 tbsp caster sugar
• 170g cream cheese, at room temperature
• 3 tbsp honey, divided
• 3 tbsp fresh lemon juice, divided
• Zest of 1 large lemon
• 1 cup fresh blueberries
Preheat oven to 190˚C. Line a baking tray with baking paper. Using a cookie cutter (approx. 50mm diameter) cut out circles and place them on the baking paper. Using a paring knife, score a 7mm circle border inside each circle of pastry. Brush the outer edge with the beaten egg and sprinkle with sugar. Bake on middle rack until golden and puffed, about 15 minutes.
In the meantime, mix the cream cheese, lemon zest, 2 tbsp of lemon juice and 2 tbsp of honey until combined and fluffy. Keep cool in the fridge until ready to use.
Remove tarts from oven, re-score circle and gently press down on the middle part to flatten. Allow to cool for 5 minutes.
Warm the remaining honey in the microwave for 15 seconds. Add the remaining lemon juice and combine. Toss the blueberries in the mixture until coated.
To serve, place 1 tbsp of cream into each tart and top with a spoonful of berries. Makes 10 tarts.