Purple Velvet Tarts by Shireen Anwer

Ingredients:

• Egg yolk 1
• Flour 8 oz
• Butter 5 oz
• Cold water to knead
• Caster sugar 5 tbsp

For Custard:

• Milk 2 cups
• Blueberry pie filling 1/2 tin
• Vanilla essence 1/2 tsp
• Sugar 6 tbsp
• Corn flour 2 tbsp

Method:

1. For pastry: Put caster sugar in butter and beat it nicely.
2. Now add egg yolk, beat more, then put flour and fold it.
3. Then knead with cold water and keep for rise in freezer for 30 minutes.
4. Now roll it and cut into small round pieces with tart pastry.
5. Then keep on tart tray, bake in 180 degrees C for 20 minutes, take it out and cool it.
6. Now fill ready custard in it, put blueberry.
7. If needed, decorate with whipped cream and serve.
8. For custard: Put milk, vanilla essence, sugar and corn flour in sauce pan and cook until thick.