Lemon cheese tart

Mix milk and corn starch. Set aside

Mix cream cheese, whipping cream, sugar and yogurt under low heat until smooth

Remove from heat. Then add milk and corn starch mixture. Stir in egg and blend well.

Add vanilla. Then bring back to low heat. Stir until the batter become thicker. Transfer to pastry piping bag

To make tart, sift flour and icing sugar. Add salt and butter.

Use pastry cutter to blend butter in the flour until the mixture become wet sand-like

Add in egg yolk. Mix and knead the dough until smooth. Wrap in plastic film and keep in the fridge for 2 hours

Roll the dough to 1/5 inch thick. Using cookie cutter and line the dough in tin mold. Poke a little hold at the base of the tart using fork. Bake at 170 C for 20 minutes

Leave the tart shell cool down. Then pipe the cream cheese batter into tart shell. Bake at 200C for 15 minute

Leave the tart cool down to room temperature. Top with lemon curd and put in the fridge for 1 hr before serving