Crispy Outside, Creamy Inside: Rich Baked Cheese Tart Recipe
Homemade Luxury Dessert: Osaka Pablo-Style Baked Cheese Tart Recipe
Introducing a baked cheese tart that boasts an exquisite texture and rich cream cheese flavor. Just like the Pablo cheese tarts we enjoyed during our trip to Osaka, this recipe allows you to recreate that special experience right in your own kitchen. The perfect harmony of a crisp crust and a luscious, creamy filling will make your dessert time truly special. We’ve included detailed tips for each step, making it easy for even baking beginners to follow along. So, gather your confidence and give it a try!
Crispy Tart Crust
- 300g cake flour, sifted
- 150g cold unsalted butter, cubed
- 50g sugar
- 2 fresh egg yolks
- 30g cold milk
- Tartlet pans (sufficient quantity)
Rich Cheese Cream Filling
- 300g cream cheese, softened to room temperature
- 20g grated Parmesan cheese
- 60g milk
- 10g fresh lemon juice
- 10g cornstarch or all-purpose flour, sifted
- 60g sugar
- 300g cream cheese, softened to room temperature
- 20g grated Parmesan cheese
- 60g milk
- 10g fresh lemon juice
- 10g cornstarch or all-purpose flour, sifted
- 60g sugar
Cooking Instructions
Step 1
To begin making the tart crust, first ensure your milk and butter are chilled. Cubing the butter beforehand will make it easier to work with.
Step 2
In a bowl, combine the sifted cake flour (300g) and sugar (50g), mixing lightly. Add the cold, cubed butter and then use your fingertips or a pastry blender to cut the butter into the flour until it resembles coarse crumbs.
Step 3
Traditionally, a scraper is used to ‘chop’ the butter into the flour, but for a quicker method, wear disposable gloves and rub the butter into the flour with your hands, as if coating it. Continue until the butter pieces are about the size of small peas.
Step 4
As you continue to rub and mix the ingredients, you’ll notice the initially white cake flour gradually turning a slightly yellowish hue as it incorporates the butter. This is a good sign that the butter is properly being integrated into the flour.
Step 5
Once the butter is mostly broken down and you can no longer see large pieces, add the cold milk (30g) and the 2 egg yolks. Gently mix with a spatula or your hands until the dough just comes together into a cohesive ball. Be careful not to overwork the dough.
Step 6
Shape the well-formed dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to rest. This chilling period allows the butter to firm up again, which is crucial for a crispy tart crust.
Step 7
While the tart dough is chilling, prepare the cheese cream filling. In a bowl, combine the softened cream cheese (300g), grated Parmesan cheese (20g), milk (60g), and sugar (60g). Mix well until smooth. (Exclude lemon juice and cornstarch for now).
Step 8
Place the bowl over low heat and gently stir the mixture with a spatula until all ingredients are smoothly combined and the mixture thickens slightly. Once blended, stir in the fresh lemon juice (10g). Finally, add the sifted cornstarch (or flour) (10g) and continue stirring until you achieve a thick, custard-like consistency.
Step 9
Remove the chilled tart dough from the refrigerator and place it on a lightly floured surface. Use a rolling pin to roll the dough out thinly and evenly to about 3mm thickness. Be mindful not to roll it too thin, as it may break easily.
Step 10
Carefully place the rolled-out dough into your tartlet pans, pressing it gently to fit the contours of the pan. Trim any excess dough from the edges. Use a fork to prick the bottom of the crust all over; this is called ‘piqueing’ and prevents the crust from puffing up during baking. Once prepared, place the tart crusts in a preheated oven at 170°C (340°F) for about 15 minutes for a preliminary bake.
Step 11
While the tart crusts are pre-baking, prepare an egg wash by whisking together 1 egg yolk and about 10g of milk. Brushing this over the crust before the final bake will give it a beautiful golden color and added sheen. (Optional step)
Step 12
Once the tart crusts are partially baked, carefully remove them from the oven. Spoon or pipe the prepared cheese cream filling generously into each crust, filling them almost to the top. Then, lightly brush the surface of the filling with the prepared egg wash.
Step 13
Now, it’s time for the final bake. Increase the oven temperature to 180°C (350°F) and bake for approximately 10 to 15 minutes, or until the top of the cheese filling is lightly golden brown. Keep an eye on them, as baking times can vary depending on your oven. Congratulations, your delicious baked cheese tarts are ready to enjoy!
