Evaluation

Total amount of money used:
blueberries cost- $3.75
eggs- $0.20
milk- $0.60
butter- $4.95
Rest of ingredients-provided
total cost: $9.50 (within budget) :)

The serving was definitely enough for 2 :) and it is also nutritious

I learnt how to apply the skills learnt through my various cooking lessons (baking, grilling etc).

I should have been more organised with my work ( i forgot to grease the patty tin and had to take out my dough) 

Also, i should have kept the area more clean as more effort was made to clean the entire area up.  

I did manage to work under the time limit and the end product was actually quite nice and edible. The pastry was crispy. However it may have been a bit too crispy, as the pastry could come off easily, this means that the layer of pastry should have been thicker. The filling was not too sweet, and when complimented with the blueberries that are both sour and sweet, it had a variety of tastes (sour and sweet). However, the filling did not fill up all of the pastry, which means i should have made more, this is probably due to the fact that the size of the patty tin is different from mine. 

End product :)

Steps and ingredients

these are the ingredients of a blueberry custard tart:

Short crust pastry:
150g of plain flour- sift
75g of butter (salted)
1 egg

Filling:
30g of custard powder
40g of sugar
150ml of milk
150ml of water
1/4 tsp vanilla essence
1 packet of blueberries

steps:

Pastry
1. Pre-heat oven to 180ºC for 10 min. Grease patty tin.
2. Sift the flour
3. Beat egg into a mixture.
3. Rub the fat into the flour and add a spoonful of egg mixture.
4. Knead the pastry lightly, constantly adding spoonful of egg mixture until a dough is formed.
5. Place dough into a patty tin.
6. Put it in the oven for about 10 min.

Filling
1. Boil water and sugar in a saucepan at middle heat.
2. Add milk, egg, vanilla essence, custard powder and sugar once the water starts to boil.
3. Stir till the mixture thickens.
4. Pour the filling into the pastry and decorate it with blueberries.

lastly, put it in the fridge.

Using the online ntuc website, i was able to calculate the actual costs of my ingredients before even buying it, making the process more efficient. Using the original recipe though with minor changes, i calculated the different measurements to serve two people, ensuring that all the proportion is right. I used salted butter instead of the unsalted ones despite it being more unhealthy, because for the pastry, i would still be adding salt before kneading it. If i add salted butter instead, the dough would be more even. I cut down on the amount of sugar used. And to make the dish more nutritious, i used an egg instead to water as i kneaded the dough.  I used low fat milk (3.3g) as it is healthier and contains lesser fat than a normal milk (4.4g). Only a little amount of vanilla essence is used to ensure that the custard is not sweet.

the end result should look something like this: