Blueberry cream cheese tartlets

Ingredients (makes 12)

Base

• 225 g crushed digestive biscuits (this is called graham crackers in the U.S.)
• 60 g melted butter (make sure this isn't hot)

Filling (Adapted from Paula Dean's recipe)

• 2 x 226 g (2 boxes) cream cheese
• 2/3 cups sugar
• 1 tsp vanilla extract
• 2 eggs
• blueberries 

Method

1. Preheat oven to 180 degrees Celsius. Place paper cupcake liner in a pan.
2. To make the base, pour melted butter into the crushed digestive biscuits. Mix thoroughly until the crumbs are completely coated with butter. Spoon the mixture into the cupcake liners and press firmly down to the base to create an even layer (about 1/4 of the liner).  
3. Beat cream cheese till fluffy (about 2 mins). Add sugar and vanilla, mixing well. Add eggs, one at a time, mixing well after each addition. Be careful not to overmix (never overmix cream cheese or else you will get a grainy texture!). Spoon the mixture into the cupcake liner.
4. Bake for 20 minutes. Allow tarts to cool completely, and serve with blueberry filling on top (or just put frozen blueberries on top). 

Note: 

I used frozen blueberries. To thaw frozen blueberries, either:

1. Cover frozen blueberries in cold water. One cup will thaw in about 5 minutes. 
2. Put frozen blueberries in the refrigerator overnight.

Keep frozen blueberries that have been thawed in a covered container in the refrigerator. Use thawed blueberries within 2 days, and do not refreeze blueberries.