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1
In a chilled mixing bowl, combine the flour, sugar, salt, butter, and lard.
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2
Rub the flour and fat together with your fingertips until the mixture is flaky and the consistency of coarse bread crumbs.
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3
Drizzle half of the beaten egg over and toss until the dough comes together, adding the remaining egg if necessary to bind the dough.
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4
Gather the dough into a compact ball and refrigerate for at least 1 hour before rolling out.
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5
Preheat the oven to 400 degrees.
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6
On a lightly floured surface, roll out the dough into a rectangle about 1/8 inch thick.
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7
With a cookie cutter or the rim of a glass, cut the dough into 3 1/2 inch rounds.
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8
Gather the scraps into a ball, reroll them and cut more rounds.
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9
Repeat until you have used all the dough.
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10
Fit the dough rounds into ungreased 2 1/2 inch tart pans or the cups of a muffin pan, pressing them gently against the bottoms and sides to form deep molds.
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11
Place the pan in the freezer for 10 minutes to firm the dough.
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12
Place the tins on a baking sheet and bake for about 20 minutes, until the pastry is golden brown.
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13
Set the shells aside in their tins to cool.
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14
Reduce the oven to 350 degrees.
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15
In the bowl of an electric mixer or with a handheld mixer, beat the cream cheese, farmers cheese, and sugar together until light and fluffy.
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16
Add the egg yolk, cinnamon, and salt and beat until smooth.
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17
Spoon the filling into the tart shells, dividing it evenly, and filling up to within 1/4-inch of the top.
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18
Bake in the middle of the oven for 20 minutes, or until the filling is set and doesn=t jiggle when shaken.
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19
Cool the tarts to room temperature and carefully slip them out of their tins.
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20
Serve, garnished with a few grape halves.
