Molten Lava Cheese Tart

 

Ingredients: (makes 16 tarts)

(A) Pastry

125 g. salted butter (cubed and chilled)

50 g. icing sugar (sifted)

250 g. plain flour (sifted)

30 g. ground almond

1 egg (lightly beaten)

Methods:

1. In a large bowl; add butter, plain flour, icing sugar and ground almond.  I use a pastry cutter to mix the mixture until it resembles fine breadcrumbs.  You can use your fingers, but I did not as I have warm fingers, which easily melts the butter.
2. Add in lightly beaten egg.  Using hand, knead to form a soft dough.
3. Wrap with cling film and refrigerate for 30 minutes.
4. Remove the cling film and turn the dough onto a bowl.
5. Take a portion of the dough, weigh it and press it into a tart mold (either reduce or add more). The amount for the first tart is used as a guide for me to make the rest.  Remove excess dough, if any, using a small knife.  Repeat until all the dough is used up.
6. Place all tart shells on a large baking tray.
7. Prick some holes with a fork onto the pastry shells.
8. Bake in a preheated oven of 180 degree Celsius; at the second lower rack for 20-25 minutes.
9. Remove from oven and let it cool down on a wire rack.
10. I prepare the tart shells a day before; so I remove the tart from the tart shell and let it cool down completely on a wire rack.
11. Keep them in airtight container in room temperature.

(B)  Filling

250 g. cream cheese (room temperature)

40 g. caster sugar

125 ml. whipping cream (room temperature)

1 tsp. lemon juice

1/2 tbsp. corn flour (sifted)

1 egg yolk (for washing)

Methods:

1. In a mixer bowl add cream cheese and beat until soft.  Scrap down the sides of the bowl with a rubber spatula, and add in caster sugar.  Continue to beat until almost combined.  Scrap the sides down again.
2. Add in whipping cream, lemon juice and corn flour.  Beat to combine.
3. Using a rubber spatula, scrap the sides down and stir until well combined.
4. Pour the filling mixture into a piping bag and clip it.
5. Arrange the tart shells onto a large baking tray.
6. Snip the tip of the piping bag and fill the shell tarts with cheese filling.
7. Refrigerate for 1 hour.
8. Crack and place an egg yolk in a small bowl.  Beat with a fork.
9. Take the cheese tart out from the fridge and brush the top with egg yolk.
10. Bake in a preheated oven of 200 degree Celsius for 12-15 minutes; with the baking tray place on the second lower rack.
11. Cool on a wire rack and enjoy...

These cream cheese tarts are so yummy.  Since I don't have enough of one type of tart shell mold, I make use of 2 types.

I adapted this recipe from 'Kathrine Kwa Baking Tutorial' with slight adjustment to suit my baking preference.