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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare a bowl, add 130g all purpose flour, 75g cold unsalted butter (cubed), 1 egg yolk, and 20g sugar. Knead everything with your hands for about 4 minutes until the butter melts and combines with the flour into a smooth dough.
Watch out
It may feel unblended at first, which is normal
otherwise, over-kneading will develop gluten and ruin the crust texture
Divide the dough into 8 to 9 portions (approx. 20-23g each). Roll into balls and press them into tart molds, rotating while flattening. Freeze for 15 to 20 minutes so the crust bakes up crispy.
Watch out
Do not press the crust edges or bottom too thin
otherwise, it will easily break when picked up after baking
In a pot, combine 100g cream cheese, 100g mascarpone, 40g parmesan, 75g unsalted butter, and 80ml milk. Cook over medium heat while whisking until completely smooth and melted. Add 30g icing sugar and 0.5 tsp vanilla extract, whisk well, and turn off the heat. Ensure the temperature is below 40°C before adding eggs.
local_fire_departmentMedium heat until melted and smoothWatch out
Stir continuously over medium heat to ensure completely smooth melting
otherwise, the texture will become grainy
After turning off the heat, add 1 tbsp cornstarch, 1 egg, and 1 tbsp lemon juice, whisk well. Turn on low heat and stir constantly until the mixture thickens. Pour into a bowl, cover with plastic wrap, and refrigerate for 30 minutes to cool completely.
local_fire_departmentLow heat, stir constantly until thickenedWatch out
Must use low heat and stir constantly
otherwise, the cheese mixture will easily stick, burn, or clump
Take out the chilled tart crusts and poke small holes on the bottom with a fork without piercing through. Bake in an oven at 180°C for 15 minutes, or in an air fryer at 180°C for 8 minutes. Let cool for 5-10 minutes, then demold into muffin paper liners.
local_fire_department180°C for 15 mins (air fryer 8 mins)Watch out
Do not pierce all the way through when poking holes
otherwise, the cheese filling will leak during baking
Pour the chilled cheese mixture into a piping bag, pipe evenly into the cooled tart crusts until it forms a dome higher than the crust. Freeze for 20 minutes.
Watch out
Pipe the cheese mixture higher than the crust into a dome
otherwise, it won't achieve the half-baked lava effect
Prepare 1 egg yolk and beat into egg wash. Check if the cheese dome is firm. Brush a layer of egg wash on top, and bake in a non-preheated oven at 210°C for 4-5 minutes (or air fryer at 190°C for 4 minutes) until golden.
local_fire_departmentOven 210°C for 4-5 mins (air fryer 190°C for 4 mins)Watch out
Ensure the cheese mixture is firm before brushing egg wash
otherwise, it will collapse and deform
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