Prepare the Short Pastry Dough

• In a large mixing bowl (or food processor), combine: softened butter, salt, egg yolk, sugar, and milk.
• Mix until smooth and creamy. You want everything evenly blended and soft.
• Next, sift in the flour gradually. Mix just until the dough begins to come together in a ball. If you’re using a food processor, pulse gently until it forms a dough ball. Don’t overmix that’s what keeps the crust tender instead of tough.
• Turn the dough out onto a lightly floured surface. Gently knead for just a minute or two enough to make it uniform. That’s it. No aggressive kneading needed.
• Flatten the dough into a disk, wrap it tightly in plastic wrap, and place it in the fridge for at least 2 hours.

  I know chilling feels like the longest part. But it makes rolling easier and keeps your crust from shrinking in the oven. So it’s worth it.
• Shape and Bake the Tart Shells

Shape and Bake the Tart Shells

• Preheat your oven to 350°F / 180°C.
• Generously butter eight 4-inch tart pans. Don’t skip this it helps the shells release easily later.
• On a lightly floured surface (or between two sheets of parchment for easier cleanup), roll the chilled dough to about ¼-inch (6 mm) thickness.

  Tip from experience: If the dough feels too firm right out of the fridge, let it sit for 5–10 minutes before rolling.
• Cut circles slightly larger than your tart pans and gently press the dough into each pan. Press into the corners without stretching it.
• Trim off excess dough along the edges.
• Prick the bottoms generously with a fork
• Line each shell with parchment. Fill with baking beans or dry rice.

  This is called blind baking, and it keeps the crust from puffing up.
• Place the tart pans on a baking sheet and bake for about 30 minutes, until lightly golden.
• Remove from the oven and allow to cool completely on a wire rack. Let them cool fully before adding filling warm shells will melt the cheesecake mixture.

Make the Cheesecake Filling

• In a medium bowl, beat together: cream cheese, lemon juice, and powdered sugar. Mix until completely smooth and creamy. No lumps.
• In a separate bowl, whip the heavy cream with the vanilla extract until soft peaks form. You want it fluffy but not stiff.
• Gently fold the whipped cream into the cream cheese mixture. Take your time here folding keeps the filling airy.
• Now divide the filling into two (or more) bowls.
• Add one drop of gel food colouring to each and stir until you get soft pastel shades. Think: pale pink, baby blue, soft lavender, light mint. Just one drop usually does the trick. You want soft and springy, not neon.

Assemble the Tarts

• Once your tart shells are completely cool, spoon or pipe the coloured cheesecake filling into each shell. Fill almost to the top.

  If you want that bakery-style swirl, use a piping bag fitted with a star tip. If not, a spoon works beautifully. They’ll still look lovely.
• Place the filled tarts in the refrigerator for at least 2 hours. This chilling time allows the filling to firm up and the flavours to blend together.