1. In a small bowl, mix together the sugar and cornstarch, then set aside.

2. Using the paddle attachment of the mixer, cream the cream cheese, egg yolks, and sugar/starch mixture together. Cream at medium speed for 10 minutes.

3. Add whole eggs and continue to cream for 5 more minutes.

4. Add flavorings and heavy cream, and cream until incorporated.

Tips: This recipe can easily be reduced by half. This batter can be prepared 1–2 days ahead of time, covered, and refrigerated. It can also be frozen for up to 1 month. If freezing, allow to thaw overnight in refrigerator.

This recipe makes 7 cups of filling.

For 1 10" tart, use 2 1/3 cups of filling; recipe makes 3 10" tarts.

For 4 1/2" tarts, use a number 12 portion scoop per tart, recipe makes 20 4 1/2" tarts.

For 2 1/4" tarts, use a number 100 portion scoop per tart, recipe makes 175 2 1/4" tarts.