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Cut the butter into small cubes. Combine flour, sugar, and butter in a mixing bowl, and beat with an electric whisk until the mixture resembles crumbs.
Whisk the egg yolk into the mixture, then knead with your hands until a smooth dough forms.
Preheat the oven to 410°F (210°C). Take a small portion of the dough and press it evenly into a 2.6-inch tart mold. Trim off any excess dough from the edges with a knife and prick the bottom with a fork. Repeat these steps for the remaining eight tart shells.
Bake the tart shells for 15 minutes. Let them cool completely before removing them from the molds.
Soften the cream cheese at room temperature and mix it with sugar in a bowl. Use a spatula to stir and fold the ingredients until smooth.
Gradually add the heavy whipping cream in three portions, stirring until well combined after each addition. Finally, add the cornstarch and mix until smooth.
Fill a piping bag with the mixture and pipe it into the tart shells. Freeze the cheese tarts for 4 hours, or until firm.
Preheat the oven to 410°F (210°C). Prepare the egg wash by whisking together ½ tablespoon of milk and 1 egg yolk in a bowl until smooth. Brush the frozen cheese tarts with the egg wash.
Bake the cheese tarts for 15 minutes.