To a bowl, add the flour, the cubes of cold butter, and the lard. With your fingertips, work the mixture until it looks like coarse breadcrumbs.

Add in the egg, continue to mix to incorporate. Gradually add the warm water, continue to work until the dough comes together.

Knead for about 5 minutes. Wrap it in cling film, place it in the fridge for 30 minutes while you prepare the filling.

In a large bowl add the cheese, sugar, eggs, and egg yolks. Whisk it until the mixture is smoother and as lump free as possible.

Add in your melted butter, flour, cinnamon powder, and pinch of salt. Continue to whisk to incorporate.

Sprinkle some flour on a clean surface. Roll out the dough with a rolling pin, adding more flour as you go, until it reaches 3mm of thickness.

Pre-heat the oven at 200°C.

Use a round cookie cutter or the rim of a glass, to cut out circles wider than the diameter of the tins. Gather the scraps, roll out again, cut more circles.

Place a circle of dough on top of the tart tin, use your fingertips to press it tightly into it, filling in the ruffles. Trim out any excess. Repeat the process until you run out of dough.

Use a fork to poke some holes on the dough base. Pour in the cheese filling, filling in three quarters of the tin.

Bake in the oven for about 15 minutes or until the tart is set and looks lightly caramelised.

Transfer to a baking rack, carefully unmould them with the help of a cloth. Allow it to cool for a couple of minutes face down on the rack. Enjoy them with a cup of coffee or tea!