Tokyo’s Famous Molten Cheese Tart Recipe (8 pieces)

Tokyo’s Famous Molten Cheese Tart Recipe (8 pieces)

These Tokyo Molten Cheese Tarts feature a crisp, buttery crust filled with a creamy cheese filling that melts in your mouth. Inspired by the famous tarts from Japan, this recipe creates a delightful dessert that combines a rich cheese flavor with a smooth, molten center.

Ingredients:

Crust:

• 60g unsalted butter (softened)
• 50g powdered sugar
• 1g salt
• 1 egg yolk
• 30g almond flour
• 110g low-gluten flour

Filling:

• 170g cream cheese (softened)
• 35g whipping cream
• 40g egg white (about 1 egg)
• 40g granulated sugar
• 1 egg yolk (for brushing)

Instructions:

Crust:

1. Prepare the dough: In a mixing bowl, combine the softened butter, powdered sugar, and salt. Beat them together until light and fluffy.
2. Add the egg yolk and almond flour, mixing until fully incorporated.
3. Add the flour: Sift in the low-gluten flour and mix until a dough forms. The dough should be soft but firm enough to hold its shape.
4. Chill the dough: Wrap the dough in plastic wrap and refrigerate it overnight to allow it to firm up and make it easier to roll out.
5. Roll and shape: Once chilled, roll the dough out on a lightly floured surface to about 3mm thick. Using a cookie cutter or a glass, cut out circles that fit into your tart molds. Press the dough into the molds gently.
6. Refrigerate again: Place the tart shells back in the fridge for 1 hour to ensure the crust holds its shape during baking.
7. Blind baking: Preheat your oven to 170°C (338°F). Poke a few holes in the bottom of the crusts with a fork. Line each tart shell with parchment paper and fill with baking beans or rice to weigh them down.
8. Bake: Bake the crusts for 15 minutes, then remove the beans and parchment. Bake for another 5 minutes until golden. Let the shells cool on a wire rack.

Filling:

1. Prepare the filling: In a mixing bowl, soften the cream cheese and beat it until smooth. Gradually add the whipping cream and continue mixing until fully incorporated and smooth.
2. Make the meringue: In a separate bowl, beat the egg whites with granulated sugar until stiff peaks form.
3. Combine: Gently fold the meringue into the cream cheese mixture, being careful not to deflate the meringue.
4. Fill the tarts: Spoon or pipe the filling into the cooled tart shells. Refrigerate for 2-3 hours to set the filling.

Baking and Finishing:

1. Brush and bake: Preheat the oven to 170°C (338°F). Brush the tops of the filled tarts with a thin layer of egg yolk. Bake for 8 minutes at 170°C, then increase the temperature to 200°C (392°F) and bake for an additional 8 minutes to achieve a golden top.
2. Cool and serve: Let the tarts cool on a wire rack. Enjoy once fully cooled for a smooth, molten center.

Tips:

• The freshly baked tarts will have a runny center, which sets as they cool, creating a delicate texture.
• To avoid cracks, chill the filling before baking.
• The tarts can be served slightly warm or fully chilled for the best texture.

Enjoy your Tokyo Molten Cheese Tarts—a deliciously indulgent treat!