10% OFF

Directions

Prepare the Tart Crust:

1. In a clean bowl, mix softened butter and sugar until well combined.

2. Add egg yolks and mix well.

3. Sift in cake flour and mix until a dough ball forms.

4. Place the dough between two sheets of parchment paper and roll it out to a 3 mm thick sheet. Chill in the fridge for 30 minutes.

5. Lightly flour the cake pan/tart shell. Use a cake ring to cut out round sheets of dough and gently press them into the pan/tart shell.

6. Prick the base of the dough with a fork.

7. Preheat the oven to 338℉ (170℃) and bake the crusts for 12 minutes.

Prepare the Cheese Filling:

1. In a clean bowl, mix softened cream cheese, sugar, cornstarch, egg, hot heavy cream, and vanilla extract until smooth.

2. Pour the mixture into a pot and cook over medium-low heat, stirring constantly until it thickens.

3. Add unsalted butter and mix well.

4. Transfer the filling into a clean bowl, cover with plastic wrap (pressing it onto the surface to prevent a skin from forming), and let it cool in the fridge.

Assemble and Bake the Tarts:

1. Fill each tart shell with the cheese filling.

2. Chill the filled tarts in the fridge for 15 minutes.

3. Brush each tart with egg wash (10g egg mixed with 10g milk).

4. Preheat the oven to 392℉ (200℃) and bake the tarts for 12 minutes.

5. Let the tarts cool before serving, or chill in the fridge for 30 minutes before serving.