In a double boiler, melt together
Cream Cheese (3/4 cup)
Milk (3/4 cup)
Yogurt (3/4 cup)
Vanilla Extract (1/2 tsp)
Caster Sugar (1/4 cup)
Salted Butter (3 Tbsp)
Crack in an
and stir in
Corn Starch (1 Tbsp)
. 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 (1/4 tsp)
Vanilla Extract (2 dashes)
together about 20 seconds. Add in
All-Purpose Flour (1 3/4 cups)
and pulse until resembles like bread crumb. Add in
Water (1/4 cup)
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 350 degrees F (180 degrees C).
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
Milk (to taste)
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.