Mix the sugar, salt and butter, add the eggs and finally the flour without overworking.
Mix Quescrem Natural with the salt. On the other hand, heat the milk together with the corn starch and half of the sugar, stirring always with a whisk, until it thickens.
Remove from the heat and add the butter and egg yolk.
Mix vigorously so that there are no lumps. Add the Quescrem Natural and salt to this mixture. Mix well.
Make a French meringue with the egg whites and the rest of the sugar. Gently mix the meringue into the previous cream. Fill the molds lined with pre-cooked shortcrust pastry base. Bake at 220°C for 15 minutes.
Mix and heat.
Roll out shortcrust pastry and line a mold 3 cm high and 16 cm in diameter. Precook the shortcrust pastry. Then fill with the
cheesecake filling. Bake in oven at 220°C for 15 minutes. Cover the top with apricot jelly.