Tart Dough

1. In a large bowl, add the unsalted butter and granulated sugar. Using a hand mixer or a stand mixer fitted with paddle attachment, beat on medium speed until creamy, about 2 minutes. Add in the egg yolk. Beat again until combined. The mixture will now be light and fluffy. 
2. In a separate bowl mix together the all purpose flour and salt.
3. Add the dry ingredients to the wet ingredients and mix together until the mixture is crumbly. Using your hands or a mixer fitted with the dough hook attachment, knead the dough until combined. You will have a smooth dough at the end.
4. Cover the dough tightly with a plastic wrap and let it chill in the refrigerator for atleast an hour or overnight.
5. Preheat your oven to 350ºF (177ºC) and grease three tartlet pans with a nonstick spray. Set aside.
6. Once chilled, allow the dough to rest at room temperature for about 10 minutes. It should be cool yet pliable when touched. Using a tiny bit of flour or between two pieces of parchment paper, roll the dough out using a rolling pin to about ¼ to ⅛ inch thick.
7. Divide the dough into three equal parts and roll each of them out into ¼ inch thick circles using a rolling pin of diameter around 2-inch larger than the base of your tartlet pans.     
8. Gently left and press the dough circles into the greased tartlets pans, one at a time. Press the dough into the sides and trim the dough hanging out by running the back of a knife around the top edge of the pan. Fill in any gaps or cracks by pressing in bits of dough.
9. Line the dough in all pans with a small piece of parchment paper and fill it with pie weights or lentils. 
10. Blind bake the tarts for about 15 minutes or until they have golden brown edges.
11. Remove the baking tray from the oven and line the browned edges with foil. Remove the pie weights and parchment paper. Return the baking tray to the oven and bake the tarts for around 8-10 minutes.
12. Remove the pans from the tray and transfer to a wire rack. Let the shells cool completely before removing them from the pan. 

Cheesecake Filling

1. Using a hand mixer or a stand mixer, beat the room temperature cream cheese until creamy. Add in the powdered sugar and beat until thoroughly combined.
2. Add in the sour cream or greek yogurt into the mixture and beat until the mixture is silky and creamy in texture.
3. In a separate microwave-safe bowl add the white chocolate chips or chunks. Melt the chocolate completely while stirring vigorously in 30 seconds increments. 
4. Add heavy cream to the melted chocolate and combine thoroughly. Transfer the mixture to the cream-cheese filling. Beat until incorporated.
5. Lastly, stir in the lime juice and beat until combined.
6. Allow the mixture to chill in the refrigerator for atleast 3 hours or overnight. 

Mango Curd

1. Strain the cut mango pieces through your sieve. You can also blend it in a mixer but the curd won’t be as thick. 

Assembly

1. Pour mango curd over chilled cheesecake tarts. Transfer back to the refrigerator for 30 minutes until the curs looks set. Sprinkle with coconut flakes if desired. 
2. Store leftover mango curd in mason jars in the refrigerator for upto 1 week.
3. Store cheesecake tarts in the refrigerator in an airtight container for upto 5 days.