- 110g cream cheese, softened
- 1/2 cup butter, softened
- 1 1/4 cups plain flour
Beat cream cheese and butter until creamy. Gradually add flour to butter mixture, beating at low speed until blended. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 30 minutes. Preheat oven to 175C. Grease 2 x 24 cup mini muffin trays. Place balls of dough into mini muffin trays, and shape into pastry shells.
Whisk together sugar and egg yolks by hand gently until sugar is mostly dissolved. Whisk in milk and lemon and coconut baking pastes gently. Strain mixture into pouring jug and pour the filling into the shells, filling them to the top (being sure not to overfill).
Bake for 20 to 25 minutes, until tarts are set but still with wobble in the centre. Cool for 30 minutes in the pan, then lift out and cool on a wire rack completely.