Gooey, Flaky, Crispy Pablo Style Lava Cheese Tart (Medium to Medium Rare) 37


  • Facebook
  • Twitter
  • Google+
  • Pinterest

Yeah! After several attempts, I finally succeeded – Hot stamped it and sealed with Apricot Jam! Happy!

  • Facebook
  • Twitter
  • Google+
  • Pinterest

 

What is my favourite food in Japan? Pablo Cheese Tart! I happened to chance upon it when I was shopping in Tokyo. Even though the queue is not short, who can resist after seeing this poster outside their shop?!

*Update 9 Aug 2017: Pablo is now open in Singapore Wisma Atria, selling only Medium Cooked Cheese Tart. Expect the queue to be very long until the craze cool down.

 

It’s a take away outlet in Tokyo so I had it when I was back in Hotel. It was no longer warm but I really like it. Its creamy, cheesy, gooey .. not the usual cheese tart I had. But I fell deeply in love with it when I was in Osaka. They have a café with a few selection of flavours on the menu. And most importantly, it’s freshly out from the oven and it’s lava-ishly hot!

I had chocolate one on the first day – LOVE it!

And went back again the next day for the green tea flavour – Super love it!

That’s how my love affair with Pablo started.

I don’t have much impression on the crust of the tart. I was too busy indulging in the filling of the tart that I still remember the taste of the filling till today but not the crust.  I know it is flaky but I do not remember the exact texture of the crust. I tried both frozen puff and shortcrust pastry. I think Shortcrust taste more like the crust used by Pablo.

You can use frozen puff or shortcrust pastry sold in sheet formwhich you don’t need to roll or you can use the block ones. If you choose the latter, roll the pastry to about 3mm in thickness. Follow the instructions on the back of the packaging on defrosting the pastry.

Pablo Cheese Tart is quite deep so use any deep cake tins. I used a 10-cm (in diameter) mini springform cake pan. You can find these mini cake pan in Robinson or any baking supplies stores. This recipe yield 2 pieces of 10-cm cheese tart. You can also use bigger cake tins – but do adjust the baking time too.

 

  1. Prepare 2 x 10-cm springform cake pan; preheat oven at 200 degree Celsius
  2. Line the rolled pastry or pastry sheet into each cake pan (rolled pastry about 20 cm x 20 cm)
  3. Trim away any excess pastry
  4. Tidy the edge/rim of the pastry and prick holes on the base of the pastry with a fork
  5. Gently place a piece of baking paper over the pre-baked tart shells
  6. Fill the tart shell with pie weights or baking ceramic balls
  7. Bake the tart shell with the weights for 15 mins ; remove the baking paper and weights and bake for another 10 mins or until golden brown
  8. Remove the tart shell from oven; reduce oven temperature to 150 degree Celsius;  fill the shells with Cheese custard
  9. Brush the top of the cheese custard with egg wash ; Bake for 15 to 20 mins for medium rare; 20 to 25 mins medium cheese tart; longer if desire

*temperature varies between oven; above temperature and timing is based on fan assisted oven. For non asssisted oven, increase the temperature by 10 to 20 degree celsius. Check the doneness of the tart with cheese custard after baking for 15 mins. It should be slightly jiggly when shake lightly for medium rare

**Air Fryer Method: 

All Steps follows but slight alteration to Baking temperature and time.

Preheat air fryer @ 180 degree celsius for 5 mins.

Bake the tart shell with the weights for 5 mins ; remove the baking paper and weights and bake for another 5 mins or until golden brown

Reduce temperature to 140 degree celsius and bake with cheese custard filling for 10 (medium rare) to 15 mins (Medium).

And TADA…
Medium Cheese Tart (Gooey and Soft Filling)
  • Facebook
  • Twitter
  • Google+
  • Pinterest
and Medium Rare Cheese Tart (Lavaish Filling)
*Pardon my not very perfect hot stamping and messy cutting.
4.8 from 5 reviews
Gooey, Flaky, Crispy Pablo Style Lava Cheese Tart (Medium Rare)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 10-cm mini tarts
 
Ingredients
Cheese Custard
  • 270g Mascarpone Cheese
  • 180g Heavy Cream
  • 210g Cream Cheese (room temperature)
  • 99g egg (lightly whisked)
  • 15g Cake Flour
  • 7.5 tablespoons Icing Sugar
Tart Shell
  • 200g unrolled puff/shortcrust pastry (100g for each shell and rolled to bat 3mm in thickness) or 2 sheets of rolled puff/shortcrust pastry *thaw to room temperature*
Pre-baked Glaze
  • 20g egg (lightly whisked)
  • ½ tablespoon milk
Apricot Glaze
  • ½ tablespoon Apricot Jam
  • ½ tablespoon water
Instructions
  1. Preheat the oven to 180 degree Celsius
Egg Wash Mixture
  1. Whisk the egg and milk in a small bowl and set aside for later use
Apricot Glaze
  1. Whish the apricot jam and water in a small bowl and set aside for later use
Tart Shell
  1. Line the rolled pastry or pastry sheet into each cake pan (rolled pastry about 20 cm x 20 cm)
  2. Trim away any excess pastry and tidy the edge/rim of the pastry
  3. Prick holes on the base of the pastry with a fork
  4. Gently place a piece of baking paper over the pre-baked tart shells and fill the tart shell with pie weights or baking ceramic balls
  5. Bake the tart shell with the weight for 15 mins
  6. Remove the baking paper and weights and bake for another 10 mins, or until golden brown
  7. Remove the tart shell from the oven and reduce the oven temperature to 150 degree Celsius
Cheese Custard
  1. Add Mascarpone cheese, cream, cream cheese, icing sugar, egg and cake flour in a mixing bowl over simmering pot of water (low heat).
  2. Whisk the mixture until the ingredients combine together to form a gooey and clump-free custard (about 5 to 6 mins). the custard should be thick enough to coat the spoon.
  3. Remove the bowl of cheese custard from the pot
Fill the Baked Tart Shell
  1. Divide the cheese custard into 2 portions and fill each tart with the custard
  2. Even out the top of the cheese custard and gently brush the top of the custard with egg wash
  3. Bake for 15 to 20 mins for medium rare cheese tart; longer for a firmer filling (about 20 to 25 mins)
  4. Remove the tart from the oven and allow it to cool slightly before removing the tart from the cake pan
Glazing the tart
  1. Gently brush the tart with the apricot glaze and serve.
Notes
*Prepare 2 x 10-cm (in diameter) springform cake pan

*temperature varies between oven; above temperature and timing is based on fan assisted oven. For non asssisted oven, increase the temperature by 10 to 20 degree celsius. Check the doneness of the tart with cheese custard after baking for 15 mins. It should be slightly jiggly when shake lightly for medium rare

**Air Fryer Method:
All Steps follows but slight alteration to Baking temperature and time.
Preheat air fryer @ 180 degree celsius for 5 mins.
Bake the tart shell with the weights for 5 mins ; remove the baking paper and weights and bake for another 5 mins or until golden brown
Reduce temperature to 140 degree celsius and bake with cheese custard filling for 10 (medium rare) to 15 mins (Medium).
 
  • Facebook
  • Twitter
  • Google+
  • Pinterest

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

37 thoughts on “Gooey, Flaky, Crispy Pablo Style Lava Cheese Tart (Medium to Medium Rare)

  • penny

    hi, did it taste like the original one? i have been trying to make one, but i’ve never tried the original one myself.
    i saw some videos of the pablo cheese tart, it looks like the filling should be gooey and a little custardy, but yours looks very soft and wet. i’m not sure though, i just saw it from the video, or maybe the picture doesn’t do yours justice. please let me know, i really want to try to make one, thank you 🙂

    • eckitchensg Post author

      Yes the fillings definitely taste like the original one. However I don’t have much impression on the crust but for sure this crust also goes well with the fillings. Hmm I would disagree on the wetness.. perhaps the pic doesn’t look as good as the store bought ones but it’s definitely custardy. If u prefer to be more thick, u can add for flour when making the cheese custard. But u might lost the flowy custard feel which it meant to have for medium rare cheese tart. 🙂 enjoy

  • henry

    Thank you for the recipe. My wife and I just got back from Japan and this cheese tart was amazing. Have you tried making the chocolate cheese tart?

  • Yoani

    Hello!! Thank you for the recipe! I just got from Japan and I fell in love with these!! I have two questions: 1) How do you apply the hot stamp? 2) Have you tried doing the matcha ones? Or strawberry or other flavor? =)

    • eckitchensg Post author

      Yeah I also fell in love with it when I had it in japan. I hotstand before I brush the apricot glaze over. Just make sure the hot stamp is very hot and gently press down onto the tart without breaking the top layer of the tarts

      I have tried making the chocolate ones but not up to their standard yet. I will continue to try the chocolate and matcha one. Follow the blog on Facebook for updates Yeah. http://Www.fb.com/eckitchensg.

      I have not eaten their strawberry ones so I might not make that until I try. I wanna make sure I provide u with the best and closest recipe possible. Hehe

  • Jenny

    Beautiful article and photos! We will be visiting Japan and of course Pablo next month! Would you happen to have this recipe in US measurements? The main ingredient that stumped me is the 66 g. of egg. Is that like one egg and a half? Thanks in advance for any advice!

    • eckitchensg Post author

      Thanks Jenny!

      We really love Pablo and it is a must try when you are there!

      You can actually find some conversion website online for the US measurement. Cause back in sg we dont really use US measurement. This link will be great: http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html

      Cause Eggs actually varies in sizes. So by giving the exact measurement will ensure that you will use the right amount of egg. I would suggest you weigh the content of the egg. Any extra can be used to glaze the filling for baking.

      Hope it helps. Do let me know if you have any more queries

    • eckitchensg Post author

      How was the fillings? Too hard?

      It might be the temperature of the oven. Temperature actually varies from oven to oven. Perhaps you want to try at a lower temperature or shorter timing based on your oven.

  • Shen

    hi, thanks for the recipe, gotta try this weekend!
    anyway, what is the temperature of your oven when baking the tart shell with weight and when baking the filled cheese tart (25-30 mins)? Thanks!

    • eckitchensg Post author

      Hi, u r welcome!

      For baking the shell is 200 degree celsius. lower the temp to 150 degree celsius for baking the cheese custard.
      Do bear in mind that oven temperature will varies between oven. The best is to use a oven thermometer to confirm if the tmeperature of the oven is right. Alternatively, check occassionaly when baking the custard. It should still be slightly wobbly for a medium rare tart.

      Enjoy!
      eckitchensg

  • Mita

    Hello there. I’m from Indonesia and have been tried this recipe for my customers. They really love it, much much. I still need more experience to determine the timing for baking the “lava”. Maybe I baked a little longer so it was a Lil bit firmer. But the taste is awesome! Thank you for sharing

    • eckitchensg Post author

      Hi there!!! Wow I’m really happy to know that your customers love it! Yeah just adjust the baking time based on your preference on the doneness of the tart! U r most welcome and do follow http://www.fb.com/eckitchensg for more recipes *hint* savoury version of this tart is under experimenting

      • Mita

        Hello there. So sorry for late replying. I’ve just sent the pictures to your email. Me, my hubby, and my customers send many thanks for you! I’ll try another recipe from your website. Goodluck 😀

    • eckitchensg Post author

      Hi,

      I hope im not toooo late. Was clearing alot of spam comments before i got to yours.
      after baking, the cheese filling will form a layer of “film” on top. Make sure that the hot stamp is very hot and then gently stamp on it.

  • Dian

    Hi, thank you for the wonderful recipe. I just made it and it taste perfect. I just have one problem, the cheesecake crack, is it because of my custard doesn’t thick enough or my oven’s to hot ? Please give me your opinion. Thank you

    • eckitchensg Post author

      U r welcome Dion! Glad u like it. It might be ur oven too hot.. is it still gooey and flowy? Maybe try reducing the temperature or keep it further away from the top heat.. move a level down to the bottom. Cause every oven temp might be diff.. try adjusting the temp to see of it’s better the next bake. I will be releasing a video soon. U can follow me on fb for the video.. http://www.fb.com/eckitchensg

  • Maddie

    Hi!

    This tart look amazing! I will need to try on your recipe soon! Thanks for sharing the recipe. BTW, I understand you got hot stamp from taobao. Sorry, but although I’ve heard quite abit on that site, what do I type to search for the hot stamp? Thanks!

    • eckitchensg Post author

      Thanks! Hahah the most question I got for this recipe is the stamp. U can search for 烙印. Some can customise the stamp based on the pic u provide.