UBE CHEESE TARTS

Ingredients:

1-1/4 (425 g)	cups	MAGNOLIA CREAM CHEESE, softened
3/4 cup	+ 1-1/2 (173 g) tbsp	sugar
2 (22 g)	tbsp	cornstarch
5 (130 g)	pc	MAGNOLIA BROWN EGGS, use 3 whole pieces & 2 egg yolks only
1/3 (85 g)	cup	MAGNOLIA ALL-PURPOSE CREAM
1 (4 g)	tsp	ube flavor & color

Procedure:

Preheat oven to 350°F. Grease and flour 2.5 inch diameter muffin molds. Set aside.
Tart shells: In a bowl, combine all purpose flour and almond flour. Mix and set aside. In another bowl, beat Butter-licious and powdered sugar until light and fluffy. Add egg, and then add flour mixture. Mix until dough is formed. Roll into a log and divide into 16 pieces and press onto prepared molds to form tart shells. Rest for 15 minutes inside the freezer, and then bake tart shells straight from the freezer for about 8 to10 minutes or until light golden brown. Set aside.
Cheesecake filling: With a mixer or done manually, beat cream cheese and sugar until light and fluffy. Add cornstarch. Gradually add eggs and cream, making sure to scrape the sides and bottom of the bowl. Divide batter into two. Add ube flavor/color to one part of the batter.
Alternately pour the plain and ube batter into the tart shells. Using a stick, gently mix the batter to create swirls. Bake for 8 minutes (runny consistency) to 12 minutes (fully baked).

Makes 16 pieces.

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