Tokyo-Style Molten Cheese Tarts (8 Pieces) – Golden, Gooey, and Irresistible

Instructions

1. Make the Tart Crust

1. In a bowl, cream together the softened butter, powdered sugar, and salt until smooth and creamy.
2. Add the egg yolk and almond flour; mix until combined.
3. Sift in the low-gluten flour and mix gently until a soft dough forms—do not overwork.
4. Wrap the dough in plastic wrap and refrigerate overnight to rest.

2. Form and Bake the Shells

5. Roll the chilled dough to 3mm thickness on a lightly floured surface. Cut out rounds to fit tart molds.
6. Press dough circles into molds and trim excess. Chill the shells for 1 hour in the fridge.
7. Use a fork to poke holes in the base of each tart shell. Line with parchment and fill with baking weights or dried beans.
8. Bake at 170°C (338°F) for 15 minutes. Remove parchment and weights, then bake another 5 minutes or until lightly golden.
9. Let tart shells cool completely on a wire rack.

3. Prepare the Cheese Filling