Tart Dough (Pâte Sucrée):

Ingredients:

• 230 g cake flour

• 15 g granulated sugar

• 2.5 g salt

• 135 g unsalted butter (cold, cubed)

• 50 g ice-cold water

Instructions:

1. In a large bowl, whisk together cake flour, sugar, and salt.

2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3. Gradually add ice water and mix just until the dough comes together.

4. Flatten into a disk, wrap in plastic, and chill for at least 1 hour.

5. Roll out the dough to ~3 mm thick. Cut and press into tart pans or a muffin tin.

6. Chill the shells for 30 minutes, then dock the bottoms with a fork.

7. Blind bake at 175°C (350°F) for 15 minutes with weights, then 5–8 minutes without, until lightly golden. Cool completely.

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Cheesecake Filling:

Ingredients:

• 400 g Philadelphia cream cheese (room temp)

• 20 g cornstarch

• 130 g granulated sugar

• 140 g beaten egg (approx. 3 large eggs)

Instructions:

1. Beat the cream cheese until smooth.

2. Add sugar and cornstarch, beat until fully incorporated.

3. Gradually add the beaten eggs, mixing gently until smooth (don’t overmix to avoid cracks).

4. Pour the filling into the cooled tart shells.

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Baking:

1. Bake filled tarts at 150°C (300°F) for 20–25 minutes, or until just set in the center.

2. Let them cool in the pan, then refrigerate at least 2 hours before serving.

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✨ Optional Toppings:

• Fresh berries

• Fruit compote

• Lemon curd

• Chocolate drizzle