Leave the butter to soften at room temperature. Add the yolks and salt. Gradually add the flour and knead a soft dough (don't knead too much so it doesn't become hard).
Wrap the dough in foil and leave it to cool for 20 min. in the fridge.
Beat the cream cheese and sour cream until you get a fluffy cream. Use forms to bake tartlets from the dough.
Leave the tartlets to cool and fill them with the prepared cream.
Garnish with cherry tomatoes, a piece of cheese and sprig of parsley.