Berry Cheese Tarts (Print Version)

# Ingredients:

→ Blackberry Curd

01 - 12 ounces blackberries, either fresh or thawed frozen ones work
02 - ½ cup (100g) granulated sugar
03 - 1 whole large egg
04 - 2 large egg yolks
05 - 1 tablespoon lemon juice, freshly squeezed
06 - 2 tablespoons (28g) unsalted butter

→ Cream Cheese Filling

07 - 8 ounces cream cheese, brought to room temperature
08 - ½ cup (100g) granulated sugar
09 - 1 large egg yolk
10 - 2 teaspoons vanilla extract

→ Assembly

11 - Two defrosted puff pastry sheets
12 - 1 large egg mixed with 1 tablespoon water for brushing
13 - ⅓ cup (73g) turbinado sugar, the coarse kind
14 - 6 ounces fresh blackberries for decoration
15 - Optional dusting of powdered sugar to finish

# Instructions:

01 - Get your oven going at 400°F (200°C) and line two baking sheets with parchment.
02 - Turn blackberries into a smooth puree in your blender and push through a strainer to remove seeds. Simmer the strained juice over medium heat until bubbling, then turn down the heat and cook until it reduces to about ½ cup. This takes around 20 minutes. Set aside to cool.
03 - Combine ½ cup of your cooled blackberry reduction with sugar, lemon juice, egg yolks and whole egg in a pot. Cook on medium-low for about 5 minutes, stirring gently until thick. Remove from heat, add butter and stir until melted completely. Strain again and put in fridge to cool.
04 - Beat softened cream cheese with sugar, egg yolk and vanilla until you get a smooth, creamy blend.
05 - Dust your work surface with a bit of flour and roll out the puff pastry. Cut out 9 circles from each sheet (about 3½ inches across). Transfer these to your lined baking sheets and poke the centers with a fork, leaving a border around the edges.
06 - Drop about a tablespoon of cream cheese mixture onto the center of each pastry circle. Brush the edges with egg wash and sprinkle turbinado sugar on top. Bake for 15-18 minutes or until golden brown, flipping the trays halfway. Let them cool completely after baking.
07 - Once your pastries are cool, top each with a good dollop of blackberry curd, place a few fresh blackberries on top, and maybe add a light sprinkle of powdered sugar for extra prettiness.

# Notes:

01 - You can cut the amounts in half if you're making for fewer people
02 - Any extra blackberry curd tastes great on toast or muffins
03 - For best flavor and texture, try to enjoy these the same day you make them

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