This is a signature cheese tart of Pablo Japan. This bakery is very popular all of Asia and has different branches in different countries. Whenever there is a new store opens, there’s always a long queue for the tart. I’ve seen so many people lining up for a delicious Pablo Cheese Tart in Bangkok, Hong Kong and Osaka. The temptation of the cheese tart is inevitable. Let’s check out how to make this signature cheese tart at home.
I don’t specifically make the tart shell in this recipe, it is just made of digestive biscuits and butter. However, there are several points to pay special attention to.
- Digestive biscuits — 100g
- Butter — 70g
- Sour Cheese — 150g
- Condensed Milk — 20g
- Fine Sugar — 20g
- Cream — 90g
- Lemon Juice — 7g
- Corn Starch — 7g
- Egg Yolk — 1
1. Crush the digestive biscuits crushed then add the melted butter. stir well and fill it in the molds. Place in the refrigerator for later use
2. Cheese whisking until smooth, add condensed milk, sugar, cream, lemon juice, corn starch and stirred until no particulate
3. Take out the tart shell, pour in the cheese paste, place the refrigerator frozen for 2 hours
4. Take the frozen cheese tart, brush the surface with egg yolk, put into the preheated oven, 200 degrees C bake for 8 minutes.
- Cheese can be covered with plastic wrap and put in the microwave before bite it, it makes it easier and smoother.
- When Cheese Tart is baked, be sure to let is cool off for 10 minutes, because the tart shell is made of digestive biscuits and butter. After heating the tart shell can be very soft. Just about 10 minutes to let the butter to solid, it does not affect the lava cheese.
- The leftover cheese tart, you can place in the refrigerator. When you eat, you can warm that up with microwave for 10 to 20 seconds.