Tart Crust

1. Grease and dust your tart molds (I used egg tart tins, but you can use a cupcake or muffin tin!)
2. Place flour, sugar, salt and butter in the bowl and rub between your fingertips until the dough resembles sands
3. Add the yolk and knead until a smooth dough
4. If too wet add a little more flour, if too dry add a splash of milk
5. Divide the dough into 9 portions and line your tart tins 
6. Dock the bases of the tart shells with a fork and place the lined tart shells in the freezer for at least 30 minutes
7. Preheat the oven to 180C
8. Bake the tart shells for 20-30 minutes, until lightly golden brown
9. Remove from the oven and press down any air bubbles with a spoon

Cream Cheese Filling

1. Combine the cream cheese, ricotta/mascarpone, parmesan, milk and butter in a large heatproof bowl
2. Melt the cheeses over a double boiler, mix until smooth
3. Add the eggs, vanilla, cornstarch and sugar, and continue stirring the mixture for 10 minutes or until thickened
4. Remove from heat and cover with cling wrap. Chill in the fridge for at least 1 hour until chilled.

Assembly

1. Preheat the grill to high
2. Remove from fridge and fill a piping bag with the cheese mixture
3. Pipe the cheese mixture into the blind-baked tart shells
4. Make the egg wash by whisking together the egg yolks and milk
5. Brush the tops of the cheese mixture with the egg wash
6. Grill or broil for 6-7 minutes, or until they are golden brown (you can also use a blowtorch)
7. Enjoy warm or chilled!