1 x 375g Packet Carême Butter Puff pastry, defrosted
250g cream cheese
80g caster sugar
1 teaspoon vanilla extract
Zest of 1 lemon
2 x 125g punnet blueberries (or raspberries)
1 egg beaten
2 tablespoons berry jam for glazing (optional)
Preheat oven to 200c fan-forced (220c non-fan).
For the filling place the cream cheese, sugar, egg, vanilla and lemon zest in a food processor blitz until smooth and well combined (or mix in a Thermomix mix on speed 4 until combined).
Line a baking tray with baking paper. Lightly dust work surface with flour, unroll pastry and dust with flour.
Roll the sheet of pastry to approximately 39cm x 27cm. Cut the pastry into six squares, transfer to baking tray.
Divide the cream cheese mixture between the six squares, dolloping it in the middle of each square. Fold over the corners of each square so they rest on the filling.
Top the filling on each tart with the fruit.
Brush the pastry with the beaten egg and bake for 10 minutes at 200c fan-forced (220c non-fan). Then reduce the oven to 180c fan-forced (200c non-fan) and continue to bake for 20 minutes or until golden brown. Once baked heat the jam to a spreadable consistency, using a pastry brush glaze the tarts with jam.