Step 1

Measure and cut butter into chunks and place it into the freezer for a few minutes

Step 2

Sift together dry ingredients; flour, icing sugar, almond, salt

Step 3

Add very cold butter chunks into the dry ingredients, and rub the mixture between your hands until it becomes a sand-like consistency

Step 4

Add egg into the mixture and mix with your hands just until the dough comes together

Step 5

Knead the dough with the palm of your hand for a minute or two, just until the dough becomes smooth. Do not over-knead the dough and do not use mixer, neither a food processor

Step 6

If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise, continue with rolling the dough out into 2mm thickness between two Silicone baking mat.

Step 7

Place the dough into the freezer for 15 min in between the two Silicone baking mat. Do not remove the mat at this point

Step 8

Prepare your muffin pan or 12 mini tart molds

Step 9

Take the dough sheet out from the freezer, remove the top of the silicone mat, and cut out circles, using a cookie cutter

Step 10

With your fingers, press the dough circles into the tin one by one. Make sure that you work with a dough that is cold enough to be able to handle.

Step 11

Once you are ready with all the tart shells, poke them with a fork, then freeze the dough for 1 hour before baking

Step 12

Pre-heat oven to 180C / 356F (no fan) while the dough is in the freezer.

Step 13

Bake for 15 min in the muffin pan. After 15 minutes the pastry cases will somewhat contract within the pan so you will be able to easily remove them

Step 14

Once the tart cases are removed from the muffin pan to a baking sheet, bake for further 10-15 minutes at 160C / 320F (no fan). I suggest baking them in this second step upside down so the bottom of the tart case is up and can fully be baked until golden brown.

Step 15

They are ready when they achieve an even golden color, in about 25-30 minutes overall

Step 16

In a large enough bowl with the help of a hand whisk, whip together sugar and egg yolk until slightly fluffy for about 1-2 minutes the whisk in corn starch until thoroughly incorporated and have a smooth paste

Step 17

Heat milk, cream, butter, Philadephia cheese, and grated parmesan in a saucepan on low-medium heat, then remove it as soon as the ingredients melt together. By this time, the mixture probably will be simmering

Step 18

Pour the warm cheese mixture over the egg yolk mixture slowly while whisking vigorously with a hand whisk.

Step 19

Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens

Step 20

Place the filling into a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top. Chill it for an hour before using it

Step 21

Pre-heat oven to 220C / 428F (no fan)

Step 22

Fill each tart shells with the cheese filling using a piping bag

Step 23

Whisk one egg with a splash of water and apply a light egg wash on top of the filling

Step 24

Pop the tarts bake to the oven and bake for 5-10 minutes or until the top slightly caramelizes

Step 25

Serve the baked cheese tarts warm, room temperature or chilled