• Fit the metal blade into the food processor. Put the butter, salt, egg yolk, sugar and milk into the processor bowl and process until you have a smooth cream. Sift the flour, then add to the food processor.
• Sift the flour, then add to the food processor. Process, using the pulse button, until the mixture just starts to come together. Stop as soon a ball of dough has formed. Wrap in plastic wrap and refrigerate for at least 2 hours.
• Preheat the oven to 350 F / 180 C & butter small 4" tart pans.
• In between two parchment papers, roll out evenly the dough to 1/4 inch of thickness. With a cookie cutter 6" large, cut out a circle and place it inside the tart pan. Press lightly on the dough with your fingers, so it fills the inside with the tart pan.
• Remove excess of dough by pressing your finger on the rim of the tart pan, or cut off the excess dough with a butter knife. Repeat with the remaining 3 tart pans.
• Take a pre-measured parchment paper to fit each tart pan and place it on top of the dough. Add baking beans or rice on top of the parchment paper to weigh the dough down.
• Place the tarts on a baking sheet and bake in a preheated oven for 30 minutes. After baking, let cool the tarts on a wire rack.

For the cream cheese filling

• In a medium bowl, beat the cream cheese, lemon juice and the sugar, until smooth and creamy. Set aside.
• In a separate medium bowl, whip up the heavy cream and vanilla extract to soft peaks. Gently fold the whipped cream into the cream cheese mixture.
• Separate the cream cheese filling in two bowls and add gel food colouring of your choice into each bowl. Combine the colours well with the cram cheese.
• Transfer coloured cream cheese filling into cooled tart crusts. Refrigerate for a minimum of 2 hours.
• Decorate with Easter chocolate eggs and edible flowers.