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