Tokyo’s Famous Molten Cheese Tart Recipe (8 Pieces)

Step by Step to Make Tokyo’s Famous Molten Cheese Tart

1: Make the Tart Dough

• In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
• Add the salt and egg yolk, mixing until smooth.
• Stir in the almond flour, then gradually add the low gluten flour. Mix just until the dough comes together don’t overwork it.
• Form into a flat disc, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.

2: Shape and Bake the Tart Shells

• • Preheat your oven to 170°C (340°F).
  • Roll out the chilled dough on a lightly floured surface to about ⅛ inch thickness.
  • Cut out rounds to fit your tart molds, gently pressing the dough into each mold and trimming the edges clean.
  • Prick the bottoms with a fork, then chill the filled molds for another 10 minutes to prevent shrinking.

• Bake for 13-15 minutes until lightly golden. Let them cool completely before filling.

3: Make the Cheese Filling

• In a medium bowl, beat the cream cheese until completely smooth.
• Add in the whipping cream and sugar, mixing until well incorporated.
• Whisk in the egg white until the filling is glossy and slightly airy. Avoid overmixing to keep it light.

4: Fill the Tart Shells

• Spoon or pipe the cheese filling into the baked tart shells, filling just below the rim.
• Gently smooth the tops with the back of a spoon or small spatula.

5: Brush and Bake Again

• Lightly beat the egg yolk and brush a thin layer over the tops of each tart. This gives them that golden, glossy finish.
• Bake at 220°C (428°F) for 5-7 minutes, or until the tops are caramelized and start to puff slightly.
• Watch closely near the end to avoid over browning.

6: Cool and Serve

• Let the tarts rest for 5-10 minutes to set slightly, then serve warm for the full molten experience.
• For a firmer custard, cool completely and chill in the fridge for a few hours they’re delicious either way.

Chef’s Tip: Want that signature Japanese bakery wobble? Slightly underbake the centers by 30 seconds and serve them while still warm. The spoon dip is unreal.