Sweet Cream Cheese Tartlets

I just came back from a little trip to Bangkok and while shopping in a department store, I came across these warm cream cheese tarts. They are delicious and very rich little bombs. They can be eaten while still warm and despite their similarity to pastéis de nata (my recipe HERE), the taste is quite different. They apparently come to us from Japan and have become very popular in Southeast Asia recently. There are two types, a firmer one that is eaten cold and this one that is eaten hot and creamier. To be tested!

Recipe for 11 tarts :

70g of powdered sugar
30g of egg
100g of semi-salted butter
215g of flour T55

For the cream:

185g of Philadelphia-type cream cheese
25g of soft butter
50g of powdered sugar
8g of cornstarch
115g of plain yogurt
30g of egg

First, prepare the dough.

Put the soft butter, powdered sugar and 30g of egg in the bowl of your food processor or in a bowl.

Mix to a creamy consistency. Then add the flour.

Mix again with the sheet until the dough is homogeneous. Do not knead more than necessary.

Put the ball, which you will flatten, in a stretch film. Keep in a cool place.

Melt the butter and cream cheese together in the microwave.

Pour the mixture into a bowl and add the powdered sugar and cornstarch.

Whisk together, pour in the stirred yogurt and egg.

Mix well then pour into a water bath.

Whisk continuously until the cream thickens.

When the cream is smooth, pour it into a clean container and cover with cling film (heat resistant). Let cool and put in the fridge.

When the cream is cold, take out the dough and roll it out to 2-3mm thickness. Cut with a cookie cutter larger than the molds used (those for pastéis de nata).

Place a piece of dough on the pan and fill it perfectly.

Do the same for the other 10 molds (here I did half for testing).

Bake for 18 to 20 minutes at 170°C. The dough must be blond, not too golden, because we cook it again. Let cool.

Garnish the tarts with the cream. I use a piping bag for this.

Brush with egg yolk. Do this gently.

Return to the oven, this time at 235°C for 8 minutes. If the yolk does not brown enough, turn on the grill for 2 minutes, no more, being careful not to burn the tarts.