Biscoff Cheese Tart Buncit

1. Mix margarine & butter in a large bowl
2. Add flour & powdered sugar, crush with a pastry knife or fork until it becomes grainy (like sand)
3. You can add ice water if it's still a bit crumbly and it's a bit difficult to round.
4. Round up & cover with cling wrap, keep the temperature in the refrigerator for 20-30 minutes
5. Take 10-12 gr (me:12gr) dough into a ball, place it in a baking dish and press it using a wooden tool (according to the size of the pan), I don't use my fingers because there is no tool, then trim the edges.
6. Prick the bottom with a fork
7. Oven at 170-180 degrees for 25-30 minutes (me: temperature 170 degrees only 20 minutes) so adjust it according to your respective oven

1. Use cream cheese that is still cold from the refrigerator, mix with sugar only until it is well mixed, then add the egg yolks and mix until just blended, don't mix it too long or the cream cheese will be runny
2. Put it in a piping bag along with a rather large plain round syringe, if you don't have one, you can cut the top of the piping bag about 1.5cm
3. Preheat the oven to a temperature of 150 degrees above and below
4. Spray the cream cheese mixture. Store in the fridge 15 minutes
5. Take it out of the oven for 10 minutes or adjust it according to your respective oven
6. Take it out, let it cool then garnish with biscoff jam
Nb: before you do the biscoff topping, you have to make sure the cream cheese pie is cold, but there's still some hot steam left, when I put it in, the jam immediately melted, so I put it in the fridge for a while to let it cool, then overwrite the jam again