Ingredients

7 tbsp unsalted butter

1/2 cup confectioners’ sugar

2/3 egg

1/2 tsp vanilla extract

1 1/3 cups cake flour

1/4 cup cornstarch

3 tbsp almond flour

1/4 tsp salt

10.5 oz cream cheese

1/2 cup castor sugar

1 egg

1/2 tsp vanilla extract

1 1/2 tbsp cornstarch

1/4 tsp salt

3/4 cup heavy whipping cream

2 tbsp whole milk

Instructions

Step 1: In a large bowl, add the butter and sift in the confectioners’ sugar. Mix with a spatula until well combined.

Step 2: Add the egg and vanilla extract. Mix until fully incorporated.

Step 3: Sift in the cake flour, cornstarch, almond flour, and salt. Mix all ingredients until the dough comes together.

Step 4: Wrap the dough tightly in cling wrap and chill in the refrigerator for at least 1 hour. You can refrigerate for up to 3 days or freeze for up to a month, thawing overnight before use.

Step 5: Grease an 8-inch (20 cm) tart pan with a removable bottom.

Step 6: Remove the dough from the fridge and let it soften slightly at room temperature for easier rolling. Roll the dough thinly, about 1/8 inch (3 mm) thick, between two sheets of parchment paper.

Step 7: Gently place the rolled dough into the tart pan, adjusting it to fit without stretching. Trim the edges with a knife.

Step 8: Freeze the tart shell for about 30 minutes until firm. This helps prevent shrinking during baking.

Step 9: Preheat the oven to 320°F (160°C).

Step 10: Prick the base of the tart with a fork. Line the tart with parchment paper, covering the edges, and fill with pie weights, dried beans, or uncooked rice evenly.

Step 11: Bake for 15 minutes, then remove the weights and parchment. Bake for another 15 minutes until the crust is golden brown.

Step 12: Transfer the tart to a wire rack and let it cool completely in the pan.

Step 13: Increase oven temperature to 340°F (170°C) for the filling.

Step 14: In a large bowl, beat the cream cheese and castor sugar together until smooth. Add the egg and vanilla extract and mix well.

Step 15: Sift in the cornstarch and salt, then whisk until incorporated. Add the heavy cream and whole milk, mixing gently until combined. Be careful not to overmix.

Step 16: Pour the filling into the cooled tart crust.

Step 17: Bake for 17–18 minutes for a melty center, or a few minutes longer if you prefer it firmer.

Step 18: Cool the tart in the pan on a rack. The filling will appear jiggly at first but will set as it cools.

Step 19: Once cooled completely, use a blowtorch to carefully burn the top of the filling for a caramelized finish.

Step 20: Serve at room temperature. Store leftovers in the fridge and bring to room temperature before serving to restore the soft, melty texture.

Tips & Variations

For easier handling, chill the dough well before rolling to reduce stickiness and shrinkage.

If you don’t have a blowtorch, you can broil the tart briefly, watching closely to avoid burning.

Almond flour adds a subtle nutty flavor; substitute with finely ground hazelnuts for a different twist.

Use cake flour for a tender crust; all-purpose flour will make it slightly firmer.

FAQs

Can I prepare the tart crust in advance?

Yes, the dough can be refrigerated for up to 3 days or frozen for up to a month. Just thaw it overnight in the fridge before using.

What if I don’t have a blowtorch to burn the top?

You can place the tart under a hot broiler for a minute or two, watching carefully to prevent burning. Alternatively, serve it without burning—it will still taste delicious!