Storage Tips for Tokyo’s Molten Cheese Tarts
-
- Room Temperature: Best enjoyed warm within a few hours of baking for that molten center experience.
- Refrigerator: Store cooled tarts in an airtight container for up to 3 days. The texture will firm up but remain creamy.
- Reheating: Warm in a 350°F (175°C) oven for 5-7 minutes or until the centers are soft again. Avoid microwaving it can break the filling.
- Freezer: Freeze unfilled baked shells or filled (unbaked) tarts for up to 1 month. Bake from frozen at 400°F (200°C) for 10-12 minutes.
Serving Suggestions
- Serve with a dusting of powdered sugar for a café style touch.
- Add a side of fresh fruit like strawberries or blueberries to balance the richness.
- Enjoy with green tea or coffee hot or iced for a cozy bakery at home feel.
- Plate individually with a swirl of whipped cream or a caramel drizzle for dinner parties.
FAQs About Tokyo’s Molten Cheese Tart Recipe
Why is my filling too runny?
It might have been underbaked or the cream cheese wasn’t firm enough. Let the tarts set a few minutes after baking before serving.
Can I use all purpose flour instead of low gluten flour?
Yes, but the crust will be slightly firmer and less delicate. For a tender shell, cake flour or low gluten is ideal.
Can I skip the almond flour?
You can substitute with more flour, but the almond flour gives a richer, more flavorful crust.
Can I make these in muffin tins?
Yes! Just line them with paper or grease well. Adjust size and baking time slightly as muffin tins are deeper than tart molds.
Do these taste good cold?
Absolutely. The texture changes to a creamy cheesecake like bite. Many people love them straight from the fridge.
ADVERTISEMENT
