Matcha Lava Cheese Tarts

Made this for the SGH Internal Medicine team!!! Tripled the recipe. Could be more ‘underbaked’ still – perhaps overbaking led to the cheese mound shrinking quite a bit  – but will continue experimenting. Might make it next time more Bake Cheese Tart style with a cookie crust


Matcha Lava Cheese Tarts
Makes 24 cheese tarts
Matcha Lava Cheese Tarts  adapted from Salt and Simmer


100g All-purpose flour
30g sugar
50g cold salted butter, cut into small cubes
1 egg yolk, beaten
3 T milk


1 T high-quality matcha
60g icing sugar
6g corn starch
2 T milk
40g egg, lightly beaten
1/2 T lemon juice
1/4 T vanilla extract
100g cream cheese
18g unsalted butter
60ml (1/4 C) milk

Egg wash

Leftover from egg not used in the filling

To make the pastry

Preheat oven to 400F. In a small bowl, combine together flour and sugar. Cut in the cold butter to the flour and sugar using a pastry blender or use your fingers to rub the flour and butter together

Next, add the beaten egg yolk and milk and combine until the mixture forms a dough. Flatten into a disc and seal with plastic wrap. Place the dough into the fridge for at least 1 hour.

After chilling, lightly dust the dough with some flour and use a rolling pin to roll out the pastry on a clean non-stick surface. Use a large round cookie cutter (I used fluted) to cut out pastry rounds. Place the cut out rounds into the well of a muffin tin and gently press down and up the sides to form the tart shell. Use a fork to lightly pick the bottoms of the shell. Return the muffin tin to the freezer to chill for 1 hour. This prevents the shells from shrinking when baking.

Place a small piece of scrunched up parchment over top of each muffin tin well and place some pie weights in each well. (I used dried chickpeas but you can use any dried beans as well if you don’t have pie weights). Bake at 400F for 10-12 minutes, or until the pastry is firm and lightly golden.

Remove the muffin tin from the oven and place on a wire rack to cool for about 15 minutes. Gently remove the tart shells and leave them to cool completely. You can use a toothpick to assist in removing the tart shells.

To make the filling:

Combine matcha, icing sugar, corn starch and milk in a small bowl and mix. Set aside. In another bowl, whisk together egg, vanilla, and lemon juice until combined. Set aside. In a medium-sized heat-safe bowl, add the cream cheese, butter, milk and place it over a double-boiler (or a saucepan with simmering hot water over low-medium heat). Whisk until everything is melted into liquid consistency. Next, add the matcha, corn starch and icing sugar mixture and continue whisking over low heat.

While whisking the cream cheese mixture, gradually add in the egg mixture. Keep whisking. (We don’t want scrambled eggs). Continue to whisk for another 15-20 minutes over low heat until the mixture thickens a bit and isn’t too runny.

Note: The filling will continue to thicken up a little when it has cooled.

To assemble

Increase oven temperature to 450°F. Place the tart shells on a baking tray lined with baking paper. Spoon or pipe enough filing (about 3 T) into each shell but be careful not to overfill. Lightly brush the top of the filling with egg yolk.

Bake the tarts on the middle rack for 7-8 mins or until the filling forms a nice firm crust. Remove from oven and place on wire rack to cool slightly. You may brulee the tops with a blowtorch for a more caramelized look.

Serve warm for molten lava effect. Or chill in the fridge if not consuming right away. If chilled, the filling will not be as runny and will take on a more custard-like texture



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