In a double boiler, melt together Cream Cheese (185 g), Milk (185 mL), Yogurt (185 g), Vanilla Extract (1/2 tsp), Caster Sugar (45 g), and Salted Butter (40 g) combined.
Crack in an Egg (1) and stir in Corn Starch (4 tsp). Whisk continuously until the mixture starts to thicken.
Remove from the double boiler and strain the cheese mixture through a sift.
Cover the cheese mixture with a cling firm touching the mixture.
Let it cool while you make your crust.
In a food processor, add Unsalted Butter (100 g), Powdered Confectioners Sugar (50 g), Salt (1/4 tsp), and Vanilla Extract (2 dash) together about 20 seconds. Add in All-Purpose Flour (200 g) and pulse until resembles like bread crumb. Add in Water (4 Tbsp) while the mixer is running. Form it into a dough.
Mold the dough into 24 mini tartlets.
Prick the bottom of the crust with a fork.
Preheat the oven at 360 degrees F (180 degrees C).
Bake it in a preheated oven at 360degrees F (180 degress C) for 8 to 10 minutes.
Once baked, let it cool and increase oven temperature to 450 degrees F (230 degrees C).
Pipe out the filling using a piping bag.
Separate the yolk from the Egg (1).
Brush the cheese tartlets with the Egg Yolk and Milk (to taste) mixture.
Transfer back to the preheated oven and let it roast for about 5 to 8 minutes.
Let it cool and serve warm.
Cheese tart taste best when it is warm. Simply reheat it in a toaster for 5 minutes. Serve and enjoy!