Molten Cheese Tartlets 流心芝士撻
Apologies to all the vegans, this tartlet not for you! It is for my friends. They ask me to make this scrumptious, delicious cute little tartlets for them after they saw it from a magazine. Can I handle it? I really don’t know!
What’s the most attractive of this tartlet, is the wobbly cheese filling will slowly flow out like the lava when you have a bite. It evokes me to the molten chocolate lava cake 朱古力心太軟.
I have to point out few tips for you to achieve the cheese lava. First, need to prepare the pastry dough first, then chill in the fridge for certain of time to make it crispy after the bake. At the meantime, the filling has to cook like custard sauce. Then chill in the fridge or freezer before fill in the cooked pastry and bake.
But kindly remind you, the pre-bake pastry should roll out as thin as 2-3 mm thickness. This finishing pastry was my second batch of the bake. My first batch has become my family’s cookie instead, but they are still tasty and crispy, though. 🙂 Why I had this bad adventure? Because the pastry thickness that I roll out was too thick. The whole pastry was expanded like a belly button, it left out only a small room to fill the cheese filling.
Wish you can carry out those tips and accomplish a successful dessert. Enjoy your baking! 🙂
Molten Cheese Tartlets 流心芝士撻 Recipe adapted here
Ingredient for the crispy pastry: It can make about 30 tartlets
- 110g Butter
- 30g Icing sugar
- 15g Egg, beaten
- 180g Self-raising flour
Note: Don’t make the pastry too thick, otherwise it will end up less room to fill the cheese batter.
- Cut the butter into small cubes, rub into the flour by using your fingertips. Like the way you making the crumble.
- Sieve in the icing sugar and beaten eggs, mix all to form a dough. Wrap in a plastic bag and chill 30 minutes.
- Take a certain amount of the dough (I made 24 tartlets), push into the tart mould (remember don’t make the pastry too thick, you need to leave the space for the cheese filling). Prick the bottom of the pastry with a fork.
- Preheat the oven to 375°F/180°C/160°C for the fan oven. Place the pastries in the middle of the hot oven and bake for 18 to 20 minutes until golden brown. Cool on a wire rack.
Ingredient for the cheese filling:
- 20g Milk
- 50g Single cream or whipping cream
- 150g Cream cheese
- 125g Mascarpone Cheese
- Vanilla extract
- 40g Light golden brown sugar
- 70g Natural yogurt
- 10g Cornflour
- 1 Egg, white only
- Put the milk, cream, cheese, vanilla and sugar in a mixing bowl, then place over a pot of hot water. Mix the ingredients until smooth.
- Add the yogurt and cornflour, mix until well combined without any lumps.
- Add the egg whites and put on the stove with low heat setting. Keep stirring until the mixture starts to thicken. Off heat, remember not overcook.
- Fill in the cooked pastry individually and carefully. Transfer to the refrigerator for 2 hours or in the freezer for an hour.
- Preheat the oven 220°F/200°C/180°C for the fan oven. Beat an egg yolk for coating the cheese top with two layers brushing. Bake in the oven for 10 to 12 minutes until the top golden colour.
- Best to serve hot, you can enjoy the cheese lava flowing out in the middle.
- Let me remind you again if you don’t mind. These molten cheese tartlets will get a mild crack after it cools down. If you can’t finish off when it still hot. I suggest you make a small batch or make it into bigger size tart mould.