Baked Cheese Tart （半熟爆浆芝士塔）

I believe most of you know about this popular Baked Cheese Tart

 that is different from normal egg tart with it's lava bursting effect.

When I first ate this cheesy lava tart with my family at one of the outlets at KLCC, I was once more asked by them to duplicate it at home.

A few days ago, 
I received another request from a friend to share a recipe about this Tart.

 I think that's time (随缘) for me to give it a try.

After referring a few web sites and

 based on what I have in my fridge, I made some adjustments.

Here is my version of the cheesy lava tart.

Hope you will like it .

Baked Cheese Tart
Yields 10

Tart pastry ingredients:
120 g flour
60 g butter
35 g icing sugar
25 g egg

Method:
1. Cut the softened (but not melted) butter into small cubes, then mix it with the egg, icing sugar and flour, and knead it into crumbs. Gently knead the crumbs into a pastry dough and refrigerate for 45 minutes.

2. Remove the dough from the fridge and rest at room temperature for 15 minutes.

3. Divide the dough into 10 portions, and gently press each portion into a tart mould. Prick the base of each tart pastry lightly with a fork a few times. Bake the tart pastries at 180°C for about 10 minutes before setting aside to cool.

Tart filling ingredients:
90 g cream cheese
65 g mascarphone cheese
45 g icing sugar
40 g whipping cream
1 tsp lemon juice
35 g milk
5 g corn starch

Topping (Optional)
Some egg yolk

Method:
1. Heat up both cheese, icing sugar and whipping cream in a double boiler and stir until smooth. Add in the lemon juice, milk and corn starch and stir - mix until even. Remove from flame and allow it to cool before transferring to a pipping bag.

2. Pipe the filling into the cooled tart pastries. Refrigerate the tarts for 30 minutes before brushing egg yolk on the surface (this allows the surface of the cheese filling to dry up, which allows the brushing of the egg yolk).Skip the refrigeration step if you don't like egg yolk topping.Just bake the tarts immediately at 200°C for about 5 - 7 minutes, or until the filling swells up and turns a little golden brown. Slice open the freshly baked tarts while it is still hot to get the lava bursting effect.

Tips:
~ Each oven has different temperature, so please adjust accordingly.
~ Adjust the baking time according to preference to get fully baked or half baked fillings.

  Cut the softened (but not melted) butter into small cubes, then mix it with the egg, icing sugar and flour, and knead it into crumbs. Gently knead the crumbs into a pastry dough and refrigerate for 45 minutes.

把软化但还是冰凉的奶油切小丁块，混合蛋，糖粉，面粉，用手指搓成砂粒状。然后轻轻搓匀成团，将面团冷藏于冰箱45分钟。

 Pipe the filling into the cooled tart pastries.  I only egg wash  on 5 pcs of them.
将冷切后的塔皮挤入适量的芝士内馅。我只在5个塔面上涂上蛋黄。


半熟芝士塔
共做10个

塔皮材料：
面粉   120克
奶油   60克
糖粉   35克
蛋       25克

做法 ：
1。把软化但还是冰凉的奶油切小丁块，混合蛋，糖粉，面粉，用手指搓成砂粒状。然后轻轻搓匀成团，将面团冷藏于冰箱45分钟。

2。将面团从冰箱取出，置放温室15分钟。

3。将退冷后的面团分成10份，取一份铺在蛋挞模型里慢慢按,，然后塔皮底部用叉子叉些洞孔，完成10个模子后送入预热烤箱180°C 烤约10分钟。取出置旁待凉备用。

内馅材料 ：
奶油芝士  90克
马士卡彭芝士  65克
糖粉  45克
动物性鲜奶油  40克
柠檬汁   1 茶匙
牛奶    35克
粟米分   5克

表面装饰（随喜） ：
适量的蛋黄

做法  ：
1。将奶油芝士，马士卡彭芝士，糖粉和动物性鲜奶油隔水加热，搅拌到顺滑。加入柠檬汁，牛奶和粟米分拌匀。熄火，待稍微冷却后装入挤花袋。

2。将冷切后的塔皮挤入适量的芝士内馅。如果想在表层涂上蛋液，就需要冷藏于冰箱30分钟，因为表层经过冷藏会干化，较容易上蛋液。不然的话，就直接送进预热烤箱200°C 烤5 ~ 7分钟或内馅鼓胀微黄就好。出炉后的芝士塔趁热切开，就会有爆浆的效果。

温馨提醒 ：
~ 各家的烤箱温度不一，请各自调整。
~  熟或半熟的内馅随个人喜欢，烘烤的时间就各自拿捏了。
半熟芝士塔
共做10个

塔皮材料：
面粉   120克
奶油   60克
糖粉   35克
蛋       25克

做法 ：
1。把软化但还是冰凉的奶油切小丁块，混合蛋，糖粉，面粉，用手指搓成砂粒状。然后轻轻搓匀成团，将面团冷藏于冰箱1小时。

2。将面团从冰箱取出，置放温室15分钟。

3。将退冷后的面团分成10份，取一份铺在蛋挞模型里慢慢按,，然后塔皮底部用叉子叉些洞孔，完成10个模子后送入预热烤箱180'C 烤约10分钟。取出置旁待凉备用。

内馅材料 ：
奶油芝士  90克
马士卡彭芝士  65克
糖粉  45克
动物性鲜奶油  40克
柠檬汁   1 茶匙
牛奶    35克
粟米分   5克

表面装饰（随喜） ：
适量的蛋黄

做法  ：
1。将奶油芝士，马士卡彭芝士，糖粉和动物性鲜奶油隔水加热，搅拌到顺滑。加入柠檬汁，牛奶和粟米分拌匀。熄火，待稍微冷却后装入挤花袋。

2。将冷切后的塔皮挤入适量的芝士内馅。如果想在表层涂上蛋液，就需要冷藏于冰箱30分钟，因为表层经过冷藏会干化，较容易上蛋液。不然的话，就直接送进预热烤箱200'C 烤5 ~ 7分钟或内馅鼓胀微黄就好。出炉后的芝士塔趁热切开，就会有爆浆的效果。

温馨提醒 ：
~ 各家的烤箱温度不一，请各自调整。
~  熟或半熟的内馅随个人喜欢，烘烤的时间就各自拿捏了。

@@@@@ Enjoy! @@@@@