Cheese Tart

cheese tart 01.00 00 00 39.Still004 结果 pinit View Gallery 4 photos
cheese tart 01.00 00 00 39.Still004 结果 pinit
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Cheese Tart

Difficulty: Beginner Prep Time 30 mins Cook Time 12 mins Total Time 42 mins
Cooking Temp: 392  °F Servings: 4
Best Season: Suitable throughout the year


Cheese Tart is a rich and creamy dessert that features a buttery, crisp tart shell filled with a luscious, cheese-based filling. This tart is perfect for any occasion, offering a sophisticated and indulgent treat that is sure to impress.

The tart shell is made from a mixture of flour, butter, sugar, and a touch of salt, which is rolled out and pressed into a tart pan. The shell is then baked until golden brown and crisp, creating the perfect base for the cheese filling.

The filling is made from a blend of cream cheese, eggs, sugar, and a touch of vanilla or lemon zest for added flavor. The ingredients are whipped until smooth and creamy, then poured into the baked tart shell. The tart is baked again until the filling is set and slightly golden on top.

The result is a tart that is crisp and buttery on the outside, with a rich, creamy, and slightly tangy filling on the inside. Cheese Tart can be served plain or garnished with fresh fruit, a drizzle of honey, or a sprinkle of powdered sugar for added elegance.

This dessert is perfect for serving at dinner parties, celebrations, or as a special treat any time. Its combination of a crisp tart shell and creamy cheese filling makes Cheese Tart a favorite among dessert lovers, offering a delightful and satisfying treat.


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Tart Crust

Cheese Filling



  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.

Assemble and Baking

  1. 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.


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