Pablo Gooey Cheese Tart/Pie

Crust:
200g AP flour
25g cake flour
125g butter
55g icing sugar
1 egg ~ whisked
1 tsp vanilla extract/essence

(A) 200g Mascarpone Cheese/Cream Cheese (I use Tatura brand @ Phoon Huat)
     100g fresh milk
     150g heavy whipping cream (I use Millac Dairy - Blue pk)
     1/8 tsp salt
     100g sugar

(B) 250g Philadephia cheese
     2 egg yolks
     1 tbsp sugar
     1 tsp lemon juice
     1 tbsp cornstarch

Egg wash
1 egg yolk
1 tbsp milk

Glazed
1/4 cup apricot jam
1 tbsp water

Directions:

1. Crust: Cream butter & sugar with an electric mixer over medium speed until the mixture is smooth, fluffy & light in color.
2. Add in the whisked egg, half at a time beat over low speed.  Add vanilla extract & mix well.
3. Sift in flour, scraping down the sides of the bowl between additions with a spatula & make sure all ingredients combine well.  Knead into dough.
4. Divide the dough (100g ea) press the dough in the middle of the tart mold.  Lightly press the dough with your thumbs, starting from the bottom then up to the sides.  Then chill the tart dough for about 10 mins & bake for 10 mins in preheated 180 deg C.  Remove & let it cool completely.
5. Filling: Add all the ingredients (A) to a bowl & bring to boil using the double-boiled method, till the cream cheese melted into smooth.
6. In another bowl, cream Philadephia cheese, sugar, lemon juice & cornstarch with an electric mixer over medium speed until the mixture is smooth, fluffy.  Then add egg yolks one at a time to mix well.
7. Pour the mixture (B) into the mixture (A), stir to combine well.  Then bring to boil using a double-boiled method again.  Whisk the mixture until it turns thick & smooth cream cheese.  Remove from the heat & let it cool completely.
8. Scoop the filling cheese into the crust & smooth the top.  Set aside for about 5 mins; brush an egg wash evenly.
9. Preheat oven to 200 deg. C & bake for 15-20 mins with a tray of water to generate steam.  Remove from oven & let it cool completely.
10. While cheese tart cooling, heat 1/4 cup of apricot jam.  Sieve & brush on the cool tart.

Double Boiled

Lightly brush with egg wash