Ingredients

• 140g cold unsalted butter
• 215g plain flour
• 1/2 tsp salt
• 1.5 tsp white sugar
• Ice cold water

Egg wash: 1 egg + 1 tbsp water

For the icing:

• 75g icing sugar
• A bit of water enough to make a thick consistency Filling: store bought blueberry pie filling

Methods

1. Put all ingredients for the dough except ice cold water in the food processor and blend to break chunks of butter into small pieces. If you don’t have a food processor just use your hands to break them apart.
2. Transfer to a bowl.
3. Add ice cold water little by little until the dough comes together using your hands.
4. Wrap in cling film and chill in the fridge for 30 minutes.
5. Take out dough and roll out to form 12 inch x 9 inch rectangle.
6. Measure 3 inch in width to form 4 rectangles.
7. Cut to form rectangles.
8. Put blueberry filling at one end and fold to seal. Freeze for 10 minutes.
9. Brush with egg wash.
10. Bake at 190°C for 20-30 mins or until golden brown.
11. Meanwhile, make the icing by mixing a bit of water into icing sugar until forms a thick consistency (refer to video).
12. Wait for the tarts to cool completely and top with icing. (Do not put icing when tarts are still warm as it will melt the icing and will not stay).
13. Top with colorful sprinkles.
14. Serve or store in an airtight container at room temp (3 days)/fridge (6 days)/freezer (3 months).