Black Sesame Lava Cheese Tart

Finally tried this recipe today, and it is delicious! Still unsure whether or not it’s too much work for busy me 🙂

Copying the whole recipe here:

ngredients:

• 2 store-bought pie crusts, thawed
• 228 g. or 1 block full-fat cream cheese, softened
• 80 g. or 1/3 c. + 2 tbsp. black sesame paste
• 35 g. or 2 tbsp. + 1 tsp. milk (any fat percentage)
• 120 g. or 1/2 c. heavy cream
• 75 g. or 1/3 c. + 1 tbsp. granulated sugar (may use more if sweeter is desired)
• 6 g. or 2 tsp. cornstarch
• 5 g. or 1 tsp. lemon juice
• 4 g. or 1 tsp. vanilla extract

Directions:

1. In a medium bowl, cream the full-fat cream cheese and sesame paste together using an electric beater.
2. Add in the milk and heavy cream and use a spatula to cream the mixture together until smooth. Do not use an electric beater for this step!
3. Add in the granulated sugar and beat on medium speed with the electric beater for 30 sec.
4. Continue beating on medium speed while adding the cornstarch, lemon juice, and vanilla extract. The mixture should be relatively smooth now. Cover and place in the fridge for at least 1 hr.
5. Preheat oven to 380 F.
6. Roll out the pie doughs and use a 2-inch. cookie cutter or circular object to cut out 14 circular pieces of dough. When you run out of space on the dough to cut more pieces, simply re-roll the dough out and repeat the cutting process until you end up with 14 pieces of dough.
7. Press the dough rounds in small pastry rings/cups OR a muffin tin and lightly poke holes on the bottom using a fork. Add a piece of parchment paper on top of each dough. Press the dough down with baking weights (or beans) and bake in the oven for 10 min. at 380 F on the middle rack.
8. Take the pastry shells out and remove the parchment paper and baking weights. Bake the shells in the oven for an additional 5 min. and remove the shells from the oven.
9. To assemble the tarts, add the black sesame cream cheese filling into a large pastry bag. Generously pipe the filling into the shells and bake the tarts in the oven for 8 min. at 380 F.
10. Remove the tarts from the oven and allow them to cool for at least 5 min. For a rare cheese tart, eat immediately. For a medium rare tart, place the tart in the fridge for 10 min. For a well-done tart, place the tart in the fridge for at least 1 hour. You can reheat the tart in the microwave for 15-20 sec. to bring back the lava effect once the filling has firmed up in the fridge if desired.