Mix softened butter, salt, egg yolk, sugar, and milk until smooth, then gradually add flour until dough forms.

Knead dough briefly, wrap, and chill for 2 hours.

Roll out dough, cut circles, press into buttered 4-inch tart pans, and trim excess.

Line with parchment, add pie weights, prick bottoms, and bake at 350°F for 30 minutes until golden.

Cool shells completely on a wire rack.

Beat cream cheese with lemon juice and powdered sugar until smooth.

Whip heavy cream with vanilla to soft peaks, then fold into cream cheese mixture.

Divide filling, tint with gel food coloring, and spoon into cooled shells.

Refrigerate 2 hours, then garnish with chocolate eggs or edible flowers before serving.