For the tartlets, either line the hollows of a muffin tin (12 hollows) with 2 paper baking cases and place a cookie in each. Or place the biscuits directly in 12 jars of 80 ml each.
Preheat the oven to 175 ° C with fan.
Separate eggs. Beat the egg white until stiff, while drizzling in the vanilla sugar. Whip the cream. Mix the cream cheese, sugar, starch and egg yolk on a low setting with the whisk of the mixer for approx. 2 minutes. Fold the cream and then the egg whites in portions into the cream cheese mixture.
Carefully distribute the mixture over the biscuits. Place the muffin tray or mason jars on a drip pan (deep baking tray) and pour in enough boiling water that the tartlets are 2/3 of the water in the water. Bake on the lowest rack in the hot oven for about 30 minutes.
Take the muffins out of the water bath and let them cool on a wire rack.
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