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Cut the butter into small cubes. Combine flour, sugar, and butter in the mixing bowl and beat them with an electric whisk until crumbs form.
Whisk the egg yolk into the mixture, and knead them into a dough with your hand. Keep kneading the dough until smooth.
Preheat the oven to 410°F (210°C).
Take a small portion of the dough and press it into a 2.6-inch tart mold evenly. Cut off the excess dough from the edge with a knife and prick the bottom with a fork. (Repeat the exact instructions for the rest of the eight shells.)
Bake the shells for 15 minutes.
Let the tart shells cool completely before removing them from the molds.
Soften the cream cheese at room temperature and mix well with sugar in a bowl. Mix and fold the ingredients constantly until smooth with a spatula. Add the heavy whipping cream to the mixture in 3 portions, keep stirring until well combined. Finally, add the corn starch and mix well.
Fill the piping bag with the mixture and pipe it into the shells. Freeze the cheese tarts for 4 hours until firm.
Preheat the oven to 410°F (210°C)
Prepare the egg wash by adding a half tablespoon of milk and one egg yolk in a bowl, and whisk vigorously until smooth. Brush the frozen cheese tarts with egg wash.
Bake the cheese tarts for 15 minutes.