Salted Egg Cheese Tarts Recipe

Preheat oven to 400°F.

Make the tart shells: Combine all the ingredients in a large bowl. Cut in butter with a pastry cutter or 2 forks until pea-sized crumbs form. Mix gently with your hands until dough comes together. Form into a disc and cover with plastic wrap. Chill for 15 minutes. On a floured surface, roll out dough using a rolling pin until ¼ inch thick. Cut into 3-inch rounds using a cookie cutter. Press onto greased 1½-inch round tart molds. Prick bottom with a fork. Bake for 15 minutes. Remove from oven and allow to cool.

Make the cheese mixture: Combine cream cheese, mashed yolks, butter, and milk until light in texture. Fold in remaining ingredients.

Transfer cheese mixture to a piping bag fitted with a plain tip. Pipe into tart shells. Bake for 6 minutes. Remove from oven, brush top with egg wash and bake for 4 more minutes or until filling is set but still jiggles in the center.

Remove tarts from molds. Dust with confectioners' sugar. Serve warm.