Put 170g of cream cheese, 15g of unsalted butter, 60g of plain yoghurt, and 18g of sugar in a pot.

Place the pot on a stove, stir while cooking in low heat, take it out when cream cheese is melted.

Add in 1 egg white in the pot, save the yolk in another small bowl, you can also add in 1/2 tsp of vanilla extract in the cream sauce for some flavor.

Put the pot on the stove reduce the cream sauce.

Pour The cream sauce in a bowl and refrigerate for 2 hrs.

Mix 50g of unsalted butter and 12g or sugar with an electric mixer.

Then mix in 75g of all-purpose flour with a spatula.

Mix 1 egg and pour half in the dough mixture, you can throw the other half in the trash if you want.

Mix with a spatula or your hand until it turns into dough.

Refrigerate it for 30 minutes.

Take the dough out and roll it into 6 even balls.

Put the dough balls in the molds and press down to shape a base, don't over knead the dough.

Put the molds in the refrigerater for 30 minutes again.

Take the molds out and bake them in the oven at 180°c(356°f)for 20 minutes.

Pour the cream sauce inside the doughs evenly with a spoon.

Use a brush to brush some egg yolks on the cream.

Bake the tarts at 230°c(446°f) for 8-10 minutes.

Your cheese tarts are done!