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Export 11 ingredients for grocery delivery
Step 1
Grease and dust your tart molds (I used egg tart tins, but you can use a cupcake or muffin tin!)
Step 2
Place flour, sugar, salt and butter in the bowl and rub between your fingertips until the dough resembles sands
Step 3
Add the yolk and knead until a smooth dough
Step 4
If too wet add a little more flour, if too dry add a splash of milk
Step 5
Divide the dough into 9 portions and line your tart tins
Step 6
Dock the bases of the tart shells with a fork and place the lined tart shells in the freezer for at least 30 minutes
Step 7
Preheat the oven to 180C
Step 8
Bake the tart shells for 20-30 minutes, until lightly golden brown
Step 9
Remove from the oven and press down any air bubbles with a spoon
Step 10
Combine the cream cheese, ricotta/mascarpone, parmesan, milk and butter in a large heatproof bowl
Step 11
Melt the cheeses over a double boiler, mix until smooth
Step 12
Add the eggs, vanilla, cornstarch and sugar, and continue stirring the mixture for 10 minutes or until thickened
Step 13
Remove from heat and cover with cling wrap. Chill in the fridge for at least 1 hour until chilled.
Step 14
Preheat the grill to high
Step 15
Remove from fridge and fill a piping bag with the cheese mixture
Step 16
Pipe the cheese mixture into the blind-baked tart shells
Step 17
Make the egg wash by whisking together the egg yolks and milk
Step 18
Brush the tops of the cheese mixture with the egg wash
Step 19
Grill or broil for 6-7 minutes, or until they are golden brown (you can also use a blowtorch)
Step 20
Enjoy warm or chilled!