[Ingredients]
50g butter
100g cake flour
20g icing sugar
1g salt
1 egg yolk
Bread flour for dusting
[Filling]
100g softened cream cheese
30g icing sugar
1tsp lemon juice
40g whipped cream
[Steps]
Place flour, sugar, salt and butter in a large mixing bowl. Mix well using fingertips until it resembles breadcrumbs.
Make a well in the center and add egg yolk in, followed by 1/2tsp water. Knead well.
Transfer dough to worktop and knead until a smooth dough is formed.
Wrap dough with cling film and let chill 1hr.
Filling: Whisk cheese in a large mixing bowl until loosen. Add in sugar and lemon juice, whisk well, followed by cream. Transfer into a piping tip fitted with a round tip.
Lightly dust worktop and retrieve dough from fridge. Roll dough out to a thickness of 2mm.
Prick holes all over using a fork to allow air to escape. Using a 7cm in diameter patterned cutter and cut out as many circles as possible.
Dust away excess flour on dough and place dough into tart pan (or individual tart holders) and gently press the dough to the sides of the pan.
Pipe cream cheese into tart shells and bake in a preheated oven of 180degC for 25-30mins.