Making it with soboro. Lightly beat butter at room temperature and mix with sugar
Sift flour, salt, and almond powder and mix.

Gradually rub with a hand or spatula and place in the refrigerator until used.

Making custard cream. Beat in the egg yolk and mix with sugar.

Add the flour and mix.

Add a few drops of vanilla essence and mix little by little with milk. If the dough feels rough, strain it through a sieve.

Stir-fry until slightly thick, mixing over low heat. Transfer to another container, cover it with plastic without any gaps, and cool it down.If there is a gap, there will be a membrane, so please stick it together.

Making tart paper. Roll the dough on a rolling pin and shape it on a mold, and poke it with a fork so that the bottom does not swell. Bake in a preheated oven at 180 degrees for 15 to 20 minutes, and then cool it down for the entire frame. You can put a push stone or a push grain in it and bake it, but it's small, so if you press it down a little, it's okay not to use a push stone.

Making cream cheese dough. Beat cream cheese at room temperature, then add sugar and mix.

Beat in the egg and mix in the batter.

Add lemon juice and whipped cream and mix.

Sift the flour and mix it evenly.

Complete. Fill a baked, cooled tart with cheese dough and bake in a preheated oven for about 20 minutes.

Take it out and squeeze the custard cream in the piping bag on the top, and put a lot of soboro on top. Bake in an oven preheated to 180 degrees for 20 to 25 minutes.

If you put cream cheese filling in the tart paper in advance, it would be brighter, but it would have been less crispy. I like it because it's crispy once it's baked. The custard cream adds sweetness by holding the soboro. It's slightly baked and even crispy soboro tastes good.