Lemon Curd Tarts

• 3/4 cup flour
• 1/2 cup cornflour
• 2 tablespoons caster sugar
• 2 tablespoons ground almonds
• Pinch baking powder
• 90 g butter, chopped
• 1 egg
• 1/3-1/2 cup lemon curd
• 250 ml PHILADELPHIA Cream For Desserts, double cream alternative
• 1 punnet blueberries Whole Foods 3 For $10.00 thru 02/09
• lemon rind threads for decoration, optional

1. COMBINE the flours, sugar, nuts, baking powder and butter in a food processor and process just until the mixture resembles breadcrumbs.
2. Add the egg and process briefly to combine.
3. Turn onto a lightly floured surface and gently knead to form a soft dough.
4. Roll out pastry between 2 sheets of baking powder to 1/2 cm thickness.
5. Chill for 10 minutes until slightly firm.
6. Cut 18 x 6-7cm circles and press into 18 round bottom patty pans.
7. Use a fork to prick the bases.
8. BAKE in a hot oven 200oC for 5-6 minutes or until lightly golden.
9. Allow to cool on a wire rack.
10. SPOON a little lemon curd into each pastry case.
11. Top with PHILLY and blueberries then decorate with lemon rind.
12. Serve immediately.

flour, cornflour, caster sugar, ground almonds, baking powder, butter, egg, lemon curd, philadelphia cream, punnet blueberries, lemon rind

Taken from www.kraftrecipes.com/recipes/lemon-curd-tarts-125433.aspx (may not work)