These Tokyo’s famous molten cheese tarts are buttery, creamy, and slightly tangy with a beautifully caramelized top. One bite and you’ll see why they’ve become iconic around the world. The crust is crisp yet tender, and the rich cheese filling melts into a smooth, custardy center that’s pure comfort. Served warm, they’re pure magic but even chilled, they’re dangerously addictive.
I first fell in love with these cheese tarts during a trip to Tokyo. The scent of browned butter and melted cheese wafted through the bakery, drawing crowds to the glass displays. When I got home, I had to recreate them and after much testing, this version delivers that same bakery level indulgence. Each tart is hand filled and brushed with yolk for that glossy golden finish, and the filling jiggles ever so slightly when pulled from the oven. Absolutely irresistible.
Why These Cheese Tarts Are So Addictive
- Molten, creamy centers: The filling is silky, cheesy, and just the right amount of sweet and salty.
- Buttery, crisp crust: Almond flour adds extra depth and texture to the base.
- Perfectly portioned: Each tart is an individual treat no slicing, no mess.
- Better than bakery: Fresh out of the oven, nothing compares to the homemade version.
Ingredients You’ll Need
For the Crust
- 60g unsalted butter, softened
- 50g powdered sugar
- 1g salt (a small pinch)
- 1 egg yolk
- 30g almond flour
- 110g low gluten flour (cake flour works great)
For the Molten Cheese Filling
-
- 170g cream cheese, room temperature
- 35g whipping cream
- 40g egg white
- 40g granulated sugar
- 1 egg yolk (for brushing tops)
Tools You’ll Need
- Mixing bowls and electric hand mixer
- Rubber spatula and whisk
- Tart molds (8 small round ones)
- Rolling pin and baking sheet
- Piping bag or spoon for filling
Before You Start
- Soften the butter and cream cheese: This makes mixing smooth and easy no lumps allowed!
- Chill your tart dough: A cold crust bakes up crisper and holds its shape better.
- Use a scale if possible: Precision is key for perfect texture, especially with the filling.
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