Slice cheonggyul into half-moon shapes and prepare cheonggyul juice. Measure all ingredients beforehand.

Whip cream cheese at room temperature until smooth.

Add sour cream to the whipped cream cheese and mix until smooth. Yogurt can be used as a substitute for sour cream.

Gradually add sugar and vanilla sugar in three portions, mixing well each time.

Whip heavy cream to a soft consistency (about 70%) and mix it with the cream cheese mixture.

Mix cheonggyul juice into the filling. Microwave the soaked gelatin and incorporate it into the cream cheese mixture.

Fill the tart base with the prepared filling and refrigerate for 2 hours to set.

Decorate the tart with cheonggyul slices around the edges.