Lava Cheese Tart

Name: Lava Cheese Tart
Yield: 12 servings
Cuisine: British
Ingredients: 1 box pre-made puff pastry / short crust; 105 g cream cheese; 135 g mascarpone cheese; 90 g double cream; 50 g egg (large egg has around 55-60g, save excess for egg wash); 35 g icing sugar; 7 g plain flour; 1 g cornstarch; 10 g egg + 1/2tsp milk

William @moonie1989

Kawasaki, Japan

Something I used to buy as a snack when I go grocery shopping back in Malaysia / Singapore and I can't find them in Bristol.

The nearest I can find is in London and that is not cost efficient for me.

Something I used to buy as a snack when I go grocery shopping back in Malaysia / Singapore and I can't find them in Bristol.

The nearest I can find is in London and that is not cost efficient for me.

William @moonie1989

Kawasaki, Japan

Something I used to buy as a snack when I go grocery shopping back in Malaysia / Singapore and I can't find them in Bristol.

The nearest I can find is in London and that is not cost efficient for me.

Something I used to buy as a snack when I go grocery shopping back in Malaysia / Singapore and I can't find them in Bristol.

The nearest I can find is in London and that is not cost efficient for me.

Saved

Ingredients

30m

12 servings

Bake your tart step
1 boxpre-made puff pastry / short crust
Mix everything step
105 gcream cheese
135 gmascarpone cheese
90 gdouble cream
50 gegg (large egg has around 55-60g, save excess for egg wash)
35 gicing sugar
7 gplain flour
1 gcornstarch
Last step - egg wash
10 gegg + 1/2tsp milk

Saved

Steps

30m

1

Pre-bake your tart / pie until it is brown/crispy, i baked mine in a pre-heated oven at 180°C for 10 minutes.
If you're using puff pastry, you will need to press it down with baking stones so it doesn't expand while it bakes.
You might need to bake it twice to get that browned crispy puff pastries layer. I'm still figuring out how to get there 😅.
2

Mix everything in a bowl over another bowl of hot water (bain-marie) until smooth.
3

Pour the mixture in a pot and cook it over medium-low heat, constantly stirring.
4

Take off heat once it thickens, careful not to overcook or else the mixture will have a bit of grainy texture.
5

Continue stirring over another pot of cold water / ice bath to cool it down quickly.
6

Once it chill, the mixture should thicken further but still gooey.
Pour the mixture into your baked tarts / pie crust.
7

Egg wash the top and bake in the oven for 10-15 minutes at 150°C.
8

Serve it fresh from the oven for gooey texture, or chill it further in the fridge for a firmer texture.
9

This is how it looks like.