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Directions

1. Tart pastry:- Beat butter and sugar until fluffy. Gradually add in egg and mix well. Finally add in the flour and mix well until blended. Keep in the refrigerator for at least 1 hour.
2. Yogurt cream:- Add fresh milk into a pot. Heat with medium heat until nearly boiled then removed from heat.
3. Add yogurt, egg and sugar into a bowl and mix well.
4. Add the ingredients marked with * (sift) into the bowl and mix well until blended.
5. Gradually add in the hot fresh milk and mix it.
6. Filter the mixture into the pot.
7. Cook until thicken then remove from heat.
8. Finally add lemon juice and butter and mix well until blended.
9. Yogurt tart:- Take out the pastry from refrigerator and divide into 16 parts. Circle each part of the pastry.
10. Rub the muffin cup with the butter. Place each pastry into the cup and press it. Make hole in the middle of the pastry as in the picture.
11. Fill in the yogurt cream and bake at 180 degree for about 25-30 minutes.