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).
Recipe by eckitchensg at http://eckitchensg.com/2015/11/gooey-flaky-crispy-pablo-style-lava-cheese-tart-medium-rare/