Ingredients:

• 18 Bake With Yen’s Pre-made Tart Shells
• 190g Philadelphia cream cheese
• 30g Anchor cream cheese
• 100g Mascarpone cheese
• 60g Unsalted butter
• 200g Hokkaido Freash Milk
• 60g Caster Sugar
• 30g Corn Starch
• 1 Whole Egg
• 1 tbsp Lemon Juice
• 1/2 tsp Vanilla Essence
• 1 Extra Egg Yolk to brush

How to Cook:

1. Put a pot on low heat. Add in all the cheese, milk and butter.
   Simmer till evenly melted and combined.
2. Add sugar and corn starch and mix until smooth before
   removing from heat.
3. Cool mixture slightly before adding in lightly beaten egg, vanilla
   essence and lemon juice.
4. Sift the mixture to remove lumps.
5. Cover the mixture with cling film (touching the surface of the mixture)
   and set aside to cool completely.
6. Fill tart shells with cheese mixture and freeze for 30 minutes.
7. Brush top of the tarts with egg yolk.
8. Bake tarts at 225°C for 8 – 10 minutes or until the top is brown.
9. Remove from oven and cool over a wire rack.

Best served warm.