cheese tart

INGREDIENT
Pastry ( referred to Planta Cook and Bake)
250g butter
160 icing sugar
1 egg
450g flour, sifted
80g milk powder, sifted
(if plan to do half, still can add in egg. The pastry become little bit soft, can put into fridge before start forming the pastry)

Cheese paste ( referred to http://www.ciao-kitchen.com/#!半熟起士塔—要流不流的起士餡好誘人/c21kp/57884c080cf2d73389406254)
100g cream cheese
60g mascarpone
60g sugar
60g whipping cream
1 tablespoon fresh lemon juice
20g milk
2 teaspoon corn flour, sifted

Greasing
1 egg yolk

Steps:

1. prepare pastry: cream butter and icing sugar lightly, add in egg and cream well. Fold in sifted flour and milk powder.
2. Form small ball of dough and place them on the tart tins. I used my fingers to press the dough in the bottom of tart shells and trim away the excess dough. The tart shells can grease with a layer of butter before forming.
3. Prick the tarts all over with a fork and bake until golden brown. It may need around 30 minutes with 160 degree Celsius.
4. Remove the tarts from shell and cool completely on a rack before filling and removing from the pan.
5. Beat the cream cheese, marcaspone and sugar until soft.
6. Add in whipping cream, milk and lemon juice. Well mix.
7. Fold in corn flour. 
8. Pour the custard into the tart case and put into fridge for 15 minutes
9. Preheat the oven to 180 degree. Grease the tart's surface with egg yolk. 
10. Heat for 15 min with 160 degree. Bake till golden.