: Tokyo’s Famous Molten Cheese Tart Recipe

Filling:

Step 1: Soften the Cream Cheese

Place the cream cheese in a large bowl and mix until it is smooth and creamy. You can use a hand mixer or whisk for this step. This will ensure there are no lumps in the filling and that it blends perfectly with the other ingredients.

Step 2: Add the Whipping Cream

Gradually add the whipping cream to the softened cream cheese, mixing well until the mixture is smooth and fully combined. The cream adds richness and a silky texture to the filling.

Step 3: Beat the Egg Whites

In a separate clean bowl, beat the egg whites with the granulated sugar until stiff peaks form. This step creates the meringue that will lighten the filling, giving it an airy texture that contrasts beautifully with the dense cheese filling.

Step 4: Fold the Meringue into the Cream Cheese Mixture

Gently fold the meringue into the cream cheese mixture. Be careful not to deflate the meringue as you fold it in, as this will help maintain the light, fluffy texture of the filling.

Step 5: Pipe the Filling into the Tart Shells

Transfer the cream cheese filling into a piping bag and pipe it into the cooled tart shells, filling them to just below the edge. If you don’t have a piping bag, you can use a spoon to fill the shells evenly.

Step 6: Chill the Filled Tarts

Refrigerate the filled tarts for 2 to 3 hours, allowing the filling to set and become firm. This chilling time ensures the tarts hold their shape when served.

Step 7: Brush with Egg Yolk

Before baking, brush the tops of the tarts with egg yolk for a beautiful golden finish. This step will give the tarts a glossy, slightly crisp top once baked.

Step 8: Bake the Tarts

Preheat the oven to 170°C (338°F). Bake the tarts for 8 minutes, then increase the temperature to 200°C (392°F) and bake for an additional 8 minutes. The tarts should be golden on top with a slight puff around the edges. Keep a close eye on them to avoid overbaking.

Step 9: Cool and Enjoy!

Once baked, remove the tarts from the oven and let them cool completely on a wire rack. The molten cheese filling will become slightly firmer as it cools, but still remain rich and creamy. Serve these tarts chilled and enjoy the smooth, melt-in-your-mouth texture of Tokyo’s Famous Molten Cheese Tarts!