• 1 packet sweet short pastry rolled out into into tart shells and baked blind for approx. 15 mins at 180C.
• 1 c buttermilk
• 2-3 egg yolks
• ½ c sugar
• 80 g melted butter
• 2 tbsp flour
• Vanilla essence
• Pinch of salt
• 1 tbsp lemon juice
• Lemon zest
• 1 c fresh blueberries

Melt the butter and when cool add the egg yolks and whisk lightly.  Add the buttermilk, sugar and flour, vanilla, lemon juice and zest and mix well.

Sprinkle the blueberries into the pastry cases and then pour the custard over them.  Bake at 180C for 30-45 mins or until set.  (The custard will firm up as it cools).  Serve cool or chilled.

• 250 g softened butter
• 75g cream cheese, softened
• 1 egg yolk
• 1 c caster sugar
• 1 tsp vanilla bean paste or vanilla essence
• Few drops of almond essence to taste
• 2 ¾ c flour
• Almonds to decorate

Preheat the oven to 180 C.  Cream the butter and cream cheese.  Beat in the egg yolk and gradually add in the sugar beating well.  Add the essence.

Sift the flour and fold in the flour to form a soft dough.  Refrigerate for about 10 minutes and then place walnut size balls on the oven tray, pressing an almond into the top of each one.

The dough can also be formed into logs, wrapped in cling film and refrigerated for about an hour.  Then brush the outside of the log with egg white and roll in slivered almonds before cutting into rounds.

Bake for about 10-12 mins or until the biscuits are just starting to brown around the edges.

Dust with icing sugar if desired, make a cuppa and flick through your favourite quilt magazine.