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Combine the flour, butter, icing sugar and egg yolk in a food processor and process until the pastry comes together and form a soft dough (refrigerate the dough for ½ hour if dough is very soft).
Roll it out onto a floured surface to fit the bottom and sides of a 26cm tart tin and refrigerate for 15 minutes.
Bake the dough in a 200°C preheated oven for 10 minutes.
Spread jam over it.
Combine cream cheese and sugar and mix well or until mixture is smooth then add the remaining ingredients and combine all together well.
Pour evenly into the prepared baked dough.
Bake in a 200°C preheated oven for 25-30 minutes or until cream mixture is firm from the middle.
Let it cool to room temperature and refrigerate for 3 hours before serving.
Per Portion of 300g
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