Cheese tarts

Put 170g of cream cheese, 15g of unsalted butter,
60g of plain yoghurt, and 18g of sugar in a pot.

Place the pot on a stove, stir while cooking in low heat, take it out when cream cheese is melted.

Add in 1 egg white in the pot, save the yolk in another small bowl, you can also add in 1/2 tsp of vanilla extract in the cream sauce for some flavor.

Put the pot on the stove reduce the cream sauce.

Pour The cream sauce in a bowl and refrigerate for 2 hrs.

Mix 50g of unsalted butter and 12g or sugar with an electric mixer.

Then mix in 75g of all-purpose flour with a spatula.

Mix 1 egg and pour half in the dough mixture, you can throw the other half in the trash if you want.

Mix with a spatula or your hand until it turns into dough.

Refrigerate it for 30 minutes.

Take the dough out and roll it into 6 even balls.

Put the dough balls in the molds and press down to shape a base, don't over knead the dough.

Put the molds in the refrigerater for 30 minutes again.

Take the molds out and bake them in the oven at 180c(356f)for 20 minutes.

Pour the cream sauce inside the doughs evenly with a spoon.

Use a brush to brush some egg yolks on the cream.

Bake the tarts at 230c(446f) for 8-10 minutes.

Your cheese tarts are done!