Not to be mistaken with molten cheese tarts, these indulgent pastries are more representative of a cheesecake baked in a crispy croissant shell and omit the small dosage of Parmesan typically used in Japanese-style lava tarts.
Honestly speaking, I have a fear of leaking batter, which is why it's always difficult to picture something of high viscocity turning solid once slow-baked. As a consequence of this phobia, I allowed the mixture to congeal over a hot water bath - reminiscent of forming a custard - before pouring the filling into the shell for baking.
Honestly speaking, I have a fear of leaking batter, which is why it's always difficult to picture something of high viscocity turning solid once slow-baked. As a consequence of this phobia, I allowed the mixture to congeal over a hot water bath - reminiscent of forming a custard - before pouring the filling into the shell for baking.
Peachy Bunny's video served as a great guide. Those knowing me, though, will know that I have a hard time adhering to a recipe in its entirety. Eventually, my mind trailed off and found this cheese tart recipe. Combined, the methods (miraculously) yielded this successful product.
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Ingredients
(Recipe inspired by and adapted from Peachy Bunny)
- 1 pkg original Philadelphia Cream Cheese (8 oz. / 226 g), softened
- 2 tbsp granulated sugar
- 3 eggs
- pinch of salt
- 1/4 cup half & half cream*
- 1/4 milk*
- 1 tbsp corn starch
- 2 tbsp matcha/green tea powder *
- 1/2 tsp vanilla extract
- 1 pkg Pillsbury original Crescent Roll (225 g)
Directions:
1) Preheat oven to 375 F.
2) Line aluminum trays with puff pastry dough as desired. (I opted to line some in their entirety and others solely on the bottom.)
3) Beat softened cream cheese until smooth. Add in sugar and mix again.
4) Add in the pinch of salt, vanilla extract, cream, and milk. Beat lightly to combine.
5) Sift in cornstarch and matcha powder, then gently mix.
6) Add in eggs and beat until well combined.
7) Bring a small pan of water to a roaring boil, then reduce to medium heat.
8) Place matcha cheese filling over the pot of simmering water, stirring constantly as the mixture thickens.
9) Remove from heat once the mixture achieves a runny custard consistency. When lifted with a spatula, the mixture should drip back into the bowl very slowly.
10) Allow the mixture to rest for 1-2 minutes before carefully filling each puff pastry-lined tin. Gently drop on a sturdy surface to remove any air bubbles.
11) Bake for 10 minutes, or until the edges of the puff pastry become a rich copper shade. Let cool on a wire rack, then refrigerate. Allow the tarts to chill for at least 4 hours.
12) Serve and enjoy!
Notes
- I commited the dreaded mistake of baking my puff pastry tart shells once before pouring in the filling. As a result, the shell drastically puffed up and was required to be flattened before the second baking process. When using storebought puff pastry, I would recommend baking at the same time as the filling to prevent burning.
- Both cream and milk were utilized in this recipe, however it should be noted that either form of dairy is fine. The type of milk (1%, 2%, or whole) can be varied to your preference. If substituting with skim milk though, please add a splash of cream to maintain the required fat content.
- As opposed to Peachy Bunny's rendition, I opted to use a much smaller amount of matcha powder. Personally, I found that two tablespoons' worth was sufficient in obtaining the desired flavour and colour intensity, but feel free to adjust this amount to suit your preferences.
(Recipe inspired by and adapted from Peachy Bunny)
- 1 pkg original Philadelphia Cream Cheese (8 oz. / 226 g), softened
- 2 tbsp granulated sugar
- 3 eggs
- pinch of salt
- 1/4 cup half & half cream*
- 1/4 milk*
- 1 tbsp corn starch
- 2 tbsp matcha/green tea powder *
- 1/2 tsp vanilla extract
- 1 pkg Pillsbury original Crescent Roll (225 g)
Directions:
1) Preheat oven to 375 F.
2) Line aluminum trays with puff pastry dough as desired. (I opted to line some in their entirety and others solely on the bottom.)
3) Beat softened cream cheese until smooth. Add in sugar and mix again.
4) Add in the pinch of salt, vanilla extract, cream, and milk. Beat lightly to combine.
5) Sift in cornstarch and matcha powder, then gently mix.
6) Add in eggs and beat until well combined.
7) Bring a small pan of water to a roaring boil, then reduce to medium heat.
8) Place matcha cheese filling over the pot of simmering water, stirring constantly as the mixture thickens.
9) Remove from heat once the mixture achieves a runny custard consistency. When lifted with a spatula, the mixture should drip back into the bowl very slowly.
10) Allow the mixture to rest for 1-2 minutes before carefully filling each puff pastry-lined tin. Gently drop on a sturdy surface to remove any air bubbles.
11) Bake for 10 minutes, or until the edges of the puff pastry become a rich copper shade. Let cool on a wire rack, then refrigerate. Allow the tarts to chill for at least 4 hours.
12) Serve and enjoy!
Notes
- I commited the dreaded mistake of baking my puff pastry tart shells once before pouring in the filling. As a result, the shell drastically puffed up and was required to be flattened before the second baking process. When using storebought puff pastry, I would recommend baking at the same time as the filling to prevent burning.
- Both cream and milk were utilized in this recipe, however it should be noted that either form of dairy is fine. The type of milk (1%, 2%, or whole) can be varied to your preference. If substituting with skim milk though, please add a splash of cream to maintain the required fat content.
- As opposed to Peachy Bunny's rendition, I opted to use a much smaller amount of matcha powder. Personally, I found that two tablespoons' worth was sufficient in obtaining the desired flavour and colour intensity, but feel free to adjust this amount to suit your preferences.
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