Baked Cheese Tart - Best recipe

Ingredients

Crust
Flour	251	g
Icing sugar	47	g
Salted butter	188	g

Above yields 500g of dough, each tart 25g for 20 tarts

Filling

Filling
Cream cheese	180	g
Grated parmesan cheese	30	g
Mascarpone cheese	60	g
Plain yogurt	60	g
Castor sugar	36	g
Fresh Milk	80	g
Unsalted butter	36	g
Egg white	1
Egg yolk for brushing	1

Above yields 478g of filling, each tart 25g

Instructions

1. Cool ingredients for filling, put in all ingredients except egg white and milk into pot and cook the ingredients until melt.
2. Add in milk and ensure texture is smooth. Remove pot from heat and add in egg white and stir. Cook for a while and leave the filling to cool at room temperature. Put in fridge for 2 hours.
3. For crust, put icing sugar and flour into food processor and pulse for like 15 seconds. Add in butter and pulse until it stick together in small ball shape. Add in milk slowly.
4. Test the texture, it has to be not too dry (dough crack) and not too wet.
5. Put 25g of dough into pie tart shell and shape. Poke hole with fork and put in freezer for 15 minutes.
6. Preheat oven at 180C for 15 minutes and bake the pie crust for 8 minutes.
7. Let pie crust cool before removing the crust from the pie tart shell. Must wait for it to cool otherwise the tart shell will crack when removing it.
8. Remove filling and beat using food processor.
9. Scoop filing and fill in to crust shell.
10. Apply egg yolk on top of tart as decoration
11. Preheat oven at 220C, bake for 6 min

Remark/ feedback on this recipe

1. I find the crust shell for this recipe is perfect, not too much flour, not too buttery, crunchy tart
2. Filling taste good
3. Although the tart is left overnight, the crust still taste good the next day though not crispy

Cost

1. Above recipe yields 20 tarts
2. Cost per tart is RM1.02