To make the crust: Stir in the flour and sugar together in a large bowl, then add the butter and rub in your fingertips until the mixture looks like crumbs.

Break in the egg and work into the mixture with your fingers, breaking it together to form a soft dough.

Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Chill for at least 1 hour before using.

After 1 hour, remove the dough from fridge. Dust your work surface (and rolling pin) with flour, roll the dough thinly, about 3-4 mm thickness. Use a 7 cm cutter to stamp the dough.

Place the cut dough over a tart tin (mine is 5.5cm top/3cm base) and gently press it downwards. Using finger tips, gently press and mold the dough into the tart tin.

Use a fork to poke holes at the base of the tart cases. Bake the tarts at 180C for 10 mins.

The tarts will be slightly browned. Let them cool completely before use.

To make the fillings: Add cream cheese, mascarpone cheese, parmesan cheese, fresh milk and salted butter into a thick-based pot. Keep whisking the mixture till everything is melted.

Once the mixture has melted, add corn starch and icing sugar. Mix till well-blended, the mixture will thicken slowly.

Add the eggs, vanilla extract and lemon juice. Mix till well-blended, the mixture will further thicken into custard. Taste the custard and if desired, add some sea salt to increase intensity of cheese taste.

There may be still some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. This is optional.

Pipe the filling into the tart crust. Brush the top of the cheese tart with egg yolk.

Bake the tart at 230 C for 6-7 mins until it's browned on top.

Serve them hot from the oven, they taste better when hot/warm!