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Method:

1. In a pot, whisk the cream cheese, mascarpone cheese, whipping cream, and icing sugar on low heat until smooth.
2. Remove from the heat, then whisk in the eggs followed by the sifted cake flour.
3. Cook once more on the stove on low to medium flame until it starts to thicken and simmer a little.
4. Transfer to a large plate and cover with cling wrap. Let it cool in the freezer for about 10 minutes.
5. Preheat your oven to 170°C.
6. Once the mix has cooled, transfer it into a piping bag. Cut a hole about 2 cm wide.
7. Fill each tart until just under the brim with the mix. Then brush the tarts with some egg wash.
8. Bake in the oven for about 10 to 15 minutes or until light golden brown.