Directions

To Prepare

1. Sieve the plain flour and corn flour into a bowl with sugar and salt. Add the cold butter using your hands to mould it into the mixture if you do not have a food processor. The result should be a breadcrumb texture.
2. Mix the egg in with the mixture. Wipe down your workspace and start kneading the mixture. Once it has been kneaded enough, shape the dough into a mixture and wrap with cling wrap. Place in the refrigerator for 25 mins.
3. Preheat the oven to 180℃ while waiting for the dough.
4. Flour your clean workspace and roll your refrigerated dough to a thickness of ½ cm thick. Cut out the shape for your tart tins and line them properly. Fork the bases of your tart. Line the tray with baking paper and put the pastry beads into your shells.
5. Bake the pastry shells for 10-12 mins or until the edges have slightly browned. Let the shells cool on the wire rack.

To Cook

1. Combine the milk, sugar, cream cheese, ricotta cheese and Parmesan cheese in a saucepan at medium heat. Wait until the cheese has melted and the filling mixture is smooth in consistency. Remove from heat and let it cool down. Stir in the egg yolk and vanilla extract. Let the pan cool fully.
2. Pour an appropriate amount of filling into the tart shells. Bake for 8-10 mins. Let them cool slightly before garnishing with cocoa powder. Serve while it is still hot.