Cheese Tart

Preheat the oven at 350 degrees F (180 degrees C).

In a double boiler, melt together Cream Cheese (3/4 cup), Milk (3/4 cup), Yogurt (3/4 cup), Vanilla Extract (as needed), Caster Sugar (4 Tbsp), and Salted Butter (8 tsp) 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.

Let it cool while you make your crust. Cover the cheese mixture with a cling firm touching the mixture.

In a food processor, add Unsalted Butter (1/2 cup), Powdered Confectioners Sugar (1/2 cup), Salt (as needed), and Vanilla Extract (2 dashes) together about 20 seconds. Add in All-Purpose Flour (1 2/3 cups) 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.

Bake it in a preheated oven at 350 degrees F (180 degrees 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.

Brush the cheese tartlets with the Yolk (1) 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.