Step 1: Prepare Sweetener
Add sugar to warm water, stir until the sugar becomes completed dissolved. Place the dissolved sweetener solution into refrigerator for 30 minute or until completely cooled.

Step 2: Make Egg Custard
(Preheat oven to 215°C)
Beat eggs, add the cooled sweetener solution into the eggs. Add evaporated milk, beat the mixture all together until even consistency. Pour the egg mixture through a fine mesh strainer twice to filter any solids in the mixture to create a smooth consistency.

Step 3: Bake
Fill each tart shell with 50g of egg custard mixture.
Place the tray of filled egg tarts onto the bottom shelf of the oven. Bake for 22-24 minutes, until the puff pastry tart shells turn golden brown, at which time they are fully baked.

Step 4: Cool Down
Turn off oven and wait for 3-5 minutes before taking out the finished tarts.

Step 1: Prepare Cheese Filling
Whip cream cheese and butter until the mixture becomes soft and even.Add sugar, mix thoroughly, then add egg and mix, add whipping cream and mix.
Add lemon juice and mix thoroughly again. All purpose flour and mix until no dry mix left.

Step 2: Bake
(Preheat oven to 180°C)
Place the empty tart shells into the oven and bake for 15 minutes at 180°C. Remove the baked tart shells from the oven, fill with cheese filling (up to 80% of total height). Drizzle ½ tsp blueberry jam and use toothpick to draw patterns (as shown in photo).
Place the filled tarts into oven, bake for 10-12 minutes at 180°C.

Step 3: Cool Down
Turn off oven and wait for 3-5 minutes before taking out the finished tarts.

Step 1: Prepare Jelly
Add 64 oz. boiling water to the jelly powder contents (24oz.) of the package, stir until completely dissolved. Add another 64 oz. of cold water.

Step 2: Cool Down
Chill until set.

Step 3: Decorate and Serve
Cut into ideal cubes and top with fruits or coconut shreds. Serve and enjoy