Hokkaido Cheese Tart

Tart Shell

75g unsalted butter ~ soften

2 tbsp granulated sugar

1 egg yolk ~ room temperature

1/2 tsp vanilla extract

1 lemon zest

130g all-purpose flour or Graham Crackers

Filling

350g cream cheese

90g sugar

150g whipped cream

50g fresh milk

1 tsp lemon juice

1 egg yolk ~ to brush

Directions/Instructions:

1. Tart: Add butter and sugar into a bowl and mix them well using a spatula.  Then add in egg yolk, vanilla extract, and lemon zest.  Mix well to combine.
2. Finally adds in the flour and mix just to combine.  Do not over-mix.  Place the dough on a cling film and wrap it.  Place it in the fridge for 1 hour.
3. Remove the dough from the fridge after 1 hour, take some of the dough (about 35g ea), and press it evenly inside a 2.5-inch tart mold.  Cut off the excess dough with a knife and prick the base with a fork.  Repeat until the rest of the dough is finished. (Tip: Place the unbaked shell in a freezer for 10 mins to firm up)
4. Bake in a preheated oven on the lowest rack at 170 deg C or 340 deg F for 15 mins.  Cool completely and then remove the shells from the molds.  Tap the bottom a few times to help to release it.
5. Filling: Use a thick base pot and place it on medium heat.  Add all the filling ingredients except egg yolk, cook until the cheese melted.
6. Continue cooking until the mixture thickens.  Sift into a bowl to discard any lumps.  Cover the bowl with the cling film touching the top surface of the filling and set aside to cool completely.
7. Fill the filling in a piping bag and pipe inside the shells.  Then place the unbaked tarts in the fridge for 1 hour for the filling to firm up.  Then brush the top of the filling with some egg yolk wash. 
8. Then put in the preheated oven and bake the tart for 15 mins until the top is slightly charred.

Note: If you are using graham crackers or disgusted biscuit, immediately shaped on the tart mold, then refrigerate for an hour to harden.