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Burnt Cheese Tart Recipe

★★★★★

4.5 from 123 reviews
  • Author: Lila
  • Total Time: 2 hours 25 minutes
  • Yield: 1 tart (8-inch) 1x

Description

This Burnt Cheese Tart is a delicate, creamy dessert with a perfectly crisp tart crust and a luscious, rich cream cheese filling. Baked to a melty center and topped with a caramelized, burnt cheese surface, this tart offers a sophisticated balance of textures and flavors that make it a standout treat for any occasion.

Ingredients

Scale

Tart Crust

  • 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

Cream Cheese Filling

  • 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

  1. Prepare Tart Crust: In a large bowl, cream together the unsalted butter and sifted confectioners’ sugar with a spatula until smooth and well combined.
  2. Add Egg and Vanilla: Mix in the 2/3 egg and 1/2 tsp vanilla extract until fully incorporated into the butter-sugar mixture.
  3. Incorporate Dry Ingredients: Sift together cake flour, cornstarch, almond flour, and salt, then gradually mix them into the wet ingredients to form a dough.
  4. Chill the Dough: Wrap the dough tightly in cling wrap and chill in the refrigerator for at least 1 hour to firm up. The dough can also be refrigerated up to 3 days or frozen for 1 month before thawing overnight in the fridge.
  5. Prepare Tart Pan: Grease an 8-inch (20 cm) tart pan with a removable bottom to prevent sticking.
  6. Roll Out Dough: Allow the chilled dough to soften slightly at room temperature. Roll it out thinly (about 1/8-inch or 3 mm) between two sheets of parchment paper for an even thickness, then carefully place it into the tart pan, trimming the edges neatly without stretching.
  7. Freeze Dough: Place the tart pan with dough in the freezer for 30 minutes to firm the dough, reducing shrinking during baking.
  8. Preheat Oven and Blind Bake: Preheat oven to 320℉ (160℃). Prick the tart base all over with a fork. Line the crust with parchment paper covering edges and fill with pie weights, dried beans, or uncooked rice evenly distributed.
  9. Bake Tart Shell: Bake for 15 minutes, then carefully remove the weights and parchment, and bake for an additional 15 minutes or until the crust is golden brown all over.
  10. Cool Tart Shell: Transfer the tart (still in the pan) to a wire rack and allow it to cool completely before filling.
  11. Prepare Cream Cheese Filling: Preheat the oven to 340℉ (170℃). In a large bowl, beat the cream cheese and castor sugar together on low speed until smooth and combined.
  12. Add Egg and Vanilla: Mix in the egg and 1/2 tsp vanilla extract until evenly incorporated.
  13. Mix Dry Ingredients: Sift cornstarch and salt into the mixture and whisk until fully blended.
  14. Add Dairy: Pour in the heavy whipping cream and whole milk and gently mix until combined. Avoid overmixing to maintain a smooth filling.
  15. Assemble Tart: Pour the cream cheese filling into the cooled tart crust, smoothing the surface.
  16. Bake Filling: Bake for 17-18 minutes for a melty, soft center or a few minutes longer for a firmer set filling.
  17. Cool Tart: Let the tart cool completely in the pan on a wire rack. The filling will jiggle when removed from the oven but will set properly as it cools due to residual heat.
  18. Burn the Top: Once cooled, use a culinary blow torch to carefully burn the top layer of the filling to create a caramelized, burnt cheese crust.
  19. Serve and Store: Serve the tart at room temperature. Store leftover tart refrigerated and bring to room temperature before serving to restore the soft, melty texture of the filling.

Notes

  • Chilling the dough before rolling helps prevent shrinking during baking.
  • Freezing the dough in the tart pan firms it, ensuring it keeps its shape in the oven.
  • Using pie weights or dried beans during blind baking avoids bubbling or shrinkage.
  • Do not overmix the filling to maintain a smooth and creamy texture.
  • The burnt top is created using a blow torch for added flavor and texture; alternatively, briefly broil the tart under a grill but watch closely to avoid burning.
  • Bringing the tart to room temperature after refrigeration enhances the melty texture of the filling.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Keywords: Burnt cheese tart, cream cheese dessert, tart recipe, baked cheese tart, caramelized cheese dessert

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Find it online: https://plumandpan.com/burnt-cheese-tart-recipe/