Japanese Lava Cheese Tarts

Ingredients

225g (1 box/ 1 cup) Cream cheese

125g (4.4 oz) Mascarpone cheese

100g (3.5 oz)Heavy cream

70g (⅓ cup) Golden brown Castor Sugar

1 Egg yolk

5ml (1tsp) Lemon juice

5ml (1 tsp)Vanilla extract

220g (2.5 cups) Cake flour

1 Egg

100g (7 Tbsp)Butter

60g (½ cup) Confectioner’s sugar

Extra butter

Egg white

Method

1. Cream soften butter and sifted confectioner’s sugar together until light and fluffy

2. Add egg and whisk until well combined

3. Fold in half of flour to form crumbs

4. Add in the rest of the flour forming dough

5. Wrap the dough in plastic wrap and refrigerate for 30 minutes

6. Portion 30g (1.05oz) of dough for each tart

7. Press dough into a tart mold to form crust

8. Refrigerate molds (freezer) for 30 min to prevent the dough from shrinking

9. Preheat oven to 180°C (375°F)

10. Dock the bottom of the crust with a fork

11. Blind bake the tart shells for 8 minutes

12. Double boil cream cheese + add heavy cream + sugar and mix until no sugar crystals are visible

13. Remove from the heat, add mascarpone cheese and add in lemon juice, egg yolk and vanilla extract, whisk until smooth

14. Refrigerate filling until use

15. coat a thin layer of egg white on the shells

16. Return shells to oven and bake for 5 minutes

17. Put the filling in a piping bag for easy control

18. Pipe generous amount of cheese filling into the tart shells

29. Bake whole tart for 6 minutes

20. Served hot for lava effect

Tips

I. If you want a golden brown top, add egg wash above cheese filling

II. You can add 1 tbsp of finely grated Parmigiano-Reggiano for a more complex cheese flavour

III. It must be kept in the refrigerate if not eaten straight away

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