Cheese Tart

Cheese Tart

Cheese Tart


Tart Crust

45g unsalted butter softened

28g sugar

2 egg yolks

85g cake flour


Cheese Filling

120g cream cheese

30g sugar

5g cornstarch

1 egg (about 55g)

70g heavy cream hot

18g unsalted butter

1 tsp vanilla extract


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.




  1. In a clean bowl, mix well softened butter and sugar. Add in 2 egg yolks and mix well. Sift in cake flour and mix well. Shape into a dough ball. Place it on the parchment paper, press it flat and cover with parchment paper. Use a rolling pin to roll it into 3 mm thick flat sheet. Let set in the fridge to cool for 30 minutes.
  2. Lightly flour the cake pan/tart shell. Use a round cake ring to shape out several round sheets and gently place into the cake pan/tart shell. Gently press the dough to fit the cake pan/tart shell. *The cake ring I used is 10.5 cm in diameter to fit my cake pan. You can use a smaller cake ring instead.
  3. Prick the base with a fork. Set the oven at 338℉(170℃) and let bake for 12 minutes.

Cheese Filling

  1. In a clean bowl, mix well softened cream cheese, sugar, cornstarch, egg, hot heavy cream and vanilla extract. Pour the mixture into a pot. Keep stirring over medium-low heat until thickened. Add in unsalted butter and mix well.
  2. Transfer into a clean bowl. Cover with plastic wrap, press it down to touch the surface, and let it set in the fridge to cool down.
  3. Fill each tart shell with the cheese filling. Let set the fridge to chill for 15 minutes. Brush each with egg wash (10g eggs mix with 10g milk). Set the oven at 392(200) and let bake for 12 minutes. Let cool and serve. Or you can set it in the fridge to chill for 30 minutes and serve.
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