Giant Strawberry Cheese Tart

1. Beat butter, margarine, powdered sugar with a mixer as long as it's smooth.
2. Add 1/2 egg yolk, vanilla, powdered milk, flour, and cold water. Stir with a large spoon until it forms a dough.
3. Grease the pie mold with thin margarine.
4. Roll out the dough and print in the mold. Prick the bottom with a fork.
5. Preheat the oven to 170°C for about 10 minutes, bake the pie crust for 20 minutes (until cooked), remove from heat.
6. Pour the filling cheese and strawberry jam on top, make a motif using chopsticks.
7. Bake for 20 minutes at 170°C (when you hold the cream cheese, it won't stick). Remove, cool.
8. Remove from the tin by turning it upside down, lift the tin, then turn it over again (same as removing the cake).

250 gr cream cheese (removed from the refrigerator for about 20 minutes)
15 gr butter
50 g powdered sugar
1 egg that has been beaten off
40 gr liquid whipping cream
A little vanilla essence
*** Mix cream cheese, butter, sugar, beat until smooth and fluffy. Add the eggs, beat briefly, add the liquid whipping cream, stir or beat on a low speed as long as it's just smooth.