Shell pastry - Add butter, icing sugar and plain flour in a mixing bowl, beat till sandy.

Add beaten egg and vanilla extract, mix mixture till becomes a dough. Wrap in cling wrap and it in freezer for about 15 minutes.

Press a small piece of dough (13g) into each greased tart tin. Trim the edges with a sharp knife. Prick holes with a fork. Then bake in the preheated oven at 180 deg C for 15 minutes.

Cheese filling - Beat cream cheese, sugar, butter, lemon juice and zest till smooth. Gradually add beaten egg into it till combined. Pour cream mixture into measuring cup or piping bag.

Spoon about 1 to 1.5 teaspoon of blueberry filling into shell tarts. Pour cream mixture over blueberry filling till full.

Gently spoon some blueberry filling on top of cream mixture. Using a skewer to create patterns.

Bake in preheat oven at 170 deg C for about 10 mins or the tartlet surface clean to touch.