Burnt Cheese Tart
Make a show-stopping Burnt Cheese Tart that has a crunchy crust tart, a melting sweet, and savory cream cheese filling, and a caramelized burnt top. This treat is a new innovative heavenly delicious combination of textures and tastes. Follow our step-by-step recipe to enjoy the perfect harmony of sweetness and creaminess in every bite!
I have to say that this Burnt Cheese Tart is one of the best cheese tart or cheesecake I have ever made. The contrast between the crunchy tart shell and the soft melty cheese filling is so satisfying. The filling also has the perfect balance between sweet and salty. The burnt surface doesn’t taste burnt in case you are wondering. It has that wonderful caramelization paired with the rich melty creamy inside. It is such a treat!
Here are some reasons why you should try making a Burnt Cheese Tart!
This unique and eye-catching burnt cheese tart has recently gained popularity in places like Singapore, Thailand, and of course, Indonesia. It features a crispy, buttery tart crust filled with a creamy, custard-like cream cheese filling topped with a caramelized layer.
And let me tell you, it was absolutely worth trying! The tart had a gooey, almost liquid center that paired perfectly with the crunchy short-crust base. The filling was light and fluffy, with a sweet, cheesy aroma that was truly unique. This rich and savory yet slightly sweet dessert was unlike anything I’d tasted before, such a heavenly perfect balance!
This is a perfect example of why you can’t judge a dessert by its appearance. Despite its scorched, blackened top, the interior is creamy, smooth, and melt-in-your-mouth delicious. This burnt cheese tart luxurious texture and tangy flavor make it unforgettable, and its simplicity is one of the best parts—it’s surprisingly easy to make! By the way, The burnt surface doesn’t taste burnt in case you are wondering. It has that wonderful caramelization paired with the rich melty creamy inside. It is such a treat!
Here’s more reason;
- Unique Flavor and Texture: The slightly burnt top creates a rich, caramelized flavor that contrasts with the creamy filling, offering a delightful experience.
- Visual Appeal: The dark, rustic appearance is visually striking, making it highly Instagramable. Social media plays a significant role in popularizing food trends.
- Fusion of Flavors: The combination of cream cheese and mascarpone caters to local tastes while introducing a unique twist, appealing to those looking for something different.
Now, prepare yourself because once you make this burnt cheese tart, you can’t stop making it again, let’s go!
Ingredients of Burnt Cheese Tart
Tart
- Unsalted Butter at room temperature; Make sure your butter is at room temperature so that it is easy to blend with the other ingredients.
- Powdered sugar: You can use confectioner’s sugar for a smoother texture compared to granulated sugar. I don’t recommend using granulated sugar because it can make the dough more crumbly. Meanwhile, we want a smooth and tender crust for this tart.
- Vanilla Extract; To enhance the flavor.
- Salt; For taste and Balances the sweetness and enhances the flavors of the other ingredients.
- Egg; This makes the dough more pliable and easy to roll out. Eggs also make the crust more compact.
- All-purpose Flour; I use All-purpose flour, you can use cake flour for a low-gluten content
Cheese Filling
- Cream Cheese at room temperature; The primary ingredient in the filling, it provides a creamy texture and tangy flavor that defines the tart. For the best results, use full-fat cream cheese.
- Sugar; I use white granulated sugar here, to sweeten the filling, and balance the tanginess of the cream cheese
- Vanilla Extract; To enhance the flavor and Add depth of flavor to the filling, enhancing the overall taste.
- Egg; To bind the ingredients together, contributing to the filling’s structure. It also helps create the silky, custardy texture.
- Cornstarch; It helps to set up the filling while baking and keeps the mixture stable during storage.
- Salt; To balance the sweetness and Enhance the flavor
- Heavy Cream; The cream is added to achieve the luxuriously creamy center of this cheese tart. It loosens up the cream cheese while adding fat.
Let’s Make Burnt Cheese Tart
Tart
First thing first, in a mixing bowl, add butter, powdered sugar, vanilla extract, and salt, mix with a whisk until slightly fluffy then add egg and mix again. Sift in flour then mix with a rubber spatula until well incorporated, but remember do not over-mix!
Next, hold the dough together then wrap it with a plastic wrap, and refrigerate it for at least 30 minutes.
Roll out the dough with a rolling pin until it reaches a diameter of 20 cm. Gently press the dough into a removable pie pan, ensuring it covers all surfaces.
Now, Gently press the tart dough down so that it lines the bottom and sides of the pie plate, and cut out the excess. and make sure to poke the bottom of the crust with a fork, to prevent bubbles.
Then, carefully place a parchment paper gently press it to the tart dough, and place rice on top of it to prevent the pie from rising in the center.
Now, it’s time to Bake at 350°F (170°C) for 15 minutes on a baking sheet. After 15 minutes, remove the rice and parchment paper, then bake again for 10-15 minutes until the tart is a little bit golden. Please watch carefully in the second bake. Let it cool.
Cheese Filling
For the cheese filling, start with preparing a large mixing bowl, cream together the cream cheese and sugar on medium speed, scrape the side of the bowl, then add vanilla extract and egg and mix with a whisk until well combined.
Then, sift in cornstarch and salt and mix again. Now, pour heavy cream and milk and whisk until well combined.
Next, insert the cheese mixture into the cooled tart crust then bake at 350°F (170°C) for 17 minutes. Remove from the oven and let it completely cool in at room temperature.
Once the cheese tart is cooled, use a blow torch to burn the top of the cheese tart and serve. this is what makes cheese tart burnt! I recommend you not skip using a blow torch for this part.
Voila! your burnt cheese tart is ready, Enjoy!
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Everything about cheese you’ll love;
Burnt Cheese Tart
Ingredients
Tart
- ½ cup Unsalted Butter room temperature
- ½ cup Powder Sugar
- 1 tsp Vanilla Extract
- ¼ tsp Salt
- 1 medium Egg
- 1½ cup All-purpose Flour
Cheese Filling
- 500 g Cream Cheese room temperature
- ¾ cup Sugar
- 1 tsp Vanilla Extract
- 1 Egg
- 1 tbsp Cornstarch
- ¼ tsp Salt
- 1 cup Heavy Cream
- ⅛ cup Whole Milk
Instructions
Tart
- In a mixing bowl, add butter, powder sugar, vanilla extract, and salt, mix with a whisk until slightly fluffy then add egg and mix again. Sift in flour then mix with rubber spatula until well incorporated, do not over mix.
- Hold the dough together then wrap it with a plastic wrap and refrigerate it for at least 30 minutes.
- Roll out the dough with a rolling pin until it reaches a diameter of 20 cm. Gently press the dough into a removable pie pan, ensuring it covers all surfaces.
- Gently press the tart dough down so that it lines the bottom and sides of the pie plate, cut out the excess. Poke the bottom of the crust with a fork, to prevent bubbles.
- Carefully place a parchment paper and gently press it to the tart dough and place rice on top of it to prevent the pie from rising in the center.
- Bake 350°F (170°C) for 15 minutes on a baking sheet. After 15 minutes, remove the rice and parchment paper, then bake again for 10-15 minutes until the tart a little bit golden. Please watch carefully in the second bake. Let it cool.
Cheese Filling
- In a large mixing bowl, cream together the cream cheese and sugar on medium speed, scrape the side of the bowl, then add vanilla extract and egg and mix with a whisk until well combined.
- Sift in cornstarch and salt and mix again. Pour heavy cream and milk and whisk until well combined.
- Pour the cheese mixture into the cooled tart crust then bake at 350°F (170°C) for 17 minutes. Remove from the oven and let it completely cool in at room temperature.
- Once the cheese tart is cooled, use a blow torch to burn the top of the cheese tart and serve. Enjoy!
