Gooey, Flaky, Crispy Pablo Style Lava Cheese Tart (Medium to Medium Rare)
- erinna Chng
- Feb 11
- 1 min read
Yeah! After several attempts, I finally succeeded – Hot stamped it and sealed with Apricot Jam! Happy!
What is my favourite food in Japan? Pablo Cheese Tart! I happened to chance upon it when I was shopping in Tokyo. Even though the queue is not short, who can resist after seeing this poster outside their shop?!
It’s a take away outlet in Tokyo so I had it when I was back in Hotel. It was no longer warm but I really like it. Its creamy, cheesy, gooey .. not the usual cheese tart I had. But I fell deeply in love with it when I was in Osaka. They have a café with a few selection of flavours on the menu. And most importantly, it’s freshly out from the oven and it’s lava-ishly hot!
1
Searing the Beef
*Prepare 2 x 10-cm (in diameter) springform cake pan
*temperature varies between oven; above temperature and timing is based on fan assisted oven. For non asssisted oven, increase the temperature by 10 to 20 degree celsius. Check the doneness of the tart with cheese custard after baking for 15 mins. It should be slightly jiggly when shake lightly for medium rare
**Air Fryer Method:
All Steps follows but slight alteration to Baking temperature and time.
Preheat air fryer @ 180 degree celsius for 5 mins.
Bake the tart shell with the weights for 5 mins ; remove the baking paper and weights and bake for another 5 mins or until golden brown
Reduce temperature to 140 degree celsius and bake with cheese custard filling for 10 (medium rare) to 15 mins (Medium).
Notes
1
Preheat the oven to 180 degree Celsius
Egg Wash Mixture
Whisk the egg and milk in a small bowl and set aside for later use
Apricot Glaze
Whish the apricot jam and water in a small bowl and set aside for later use
Tart Shell
Line the rolled pastry or pastry sheet into each cake pan (rolled pastry about 20 cm x 20 cm)
Trim away any excess pastry and tidy the edge/rim of the pastry
Prick holes on the base of the pastry with a fork
Gently place a piece of baking paper over the pre-baked tart shells and fill the tart shell with pie weights or baking ceramic balls
Bake the tart shell with the weight for 15 mins
Remove the baking paper and weights and bake for another 10 mins, or until golden brown
Remove the tart shell from the oven and reduce the oven temperature to 150 degree Celsius
Cheese Custard
Add Mascarpone cheese, cream, cream cheese, icing sugar, egg and cake flour in a mixing bowl over simmering pot of water (low heat).
Whisk the mixture until the ingredients combine together to form a gooey and clump-free custard (about 5 to 6 mins). the custard should be thick enough to coat the spoon.
Remove the bowl of cheese custard from the pot
Fill the Baked Tart Shell
Divide the cheese custard into 2 portions and fill each tart with the custard
Even out the top of the cheese custard and gently brush the top of the custard with egg wash
Bake for 15 to 20 mins for medium rare cheese tart; longer for a firmer filling (about 20 to 25 mins)
Remove the tart from the oven and allow it to cool slightly before removing the tart from the cake pan
Glazing the tart
Gently brush the tart with the apricot glaze and serve.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Gooey, Flaky, Crispy Pablo Style Lava Cheese Tart (Medium Rare)
Head Chef
eckitchensg
Servings :
2 10-cm mini tarts
Calories:
Prep Time
20 min
Cooking Time
60 min
Rest Time
0 min
Total Time
1 hour 20 min
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