3. Prepare the Cheese Filling
- In a mixing bowl, beat softened cream cheese until smooth and lump-free.
- Add whipping cream and mix until fully incorporated and creamy.
- In a separate bowl, beat egg whites and granulated sugar to stiff peaks to create a meringue.
- Fold the meringue gently into the cheese mixture in batches, using a spatula. Do not deflate the mixture.
4. Fill and Bake the Tarts
- Pipe or spoon the cheese filling into the cooled tart shells, smoothing the tops with a spatula.
- Chill filled tarts in the refrigerator for 2–3 hours to set the mousse.
- Preheat oven to 170°C (338°F). Brush the tops of the chilled tarts with beaten egg yolk.
- Bake at 170°C for 8 minutes, then increase to 200°C (392°F) and bake an additional 8 minutes for a golden top.
5. Cool & Serve
- Allow tarts to cool slightly—serve warm for a molten center, or chill completely for a creamy, set texture.
Tips & Storage
- Serving suggestion: Best enjoyed slightly warm when the center is still soft and gooey.
- Make-ahead: Tart shells can be baked a day ahead and stored airtight at room temperature.
- Storage: Keep leftover tarts refrigerated for up to 3 days. Reheat gently in the oven to bring back the molten texture.
These Tokyo-style molten cheese tarts are a perfect harmony of rich cream cheese, crisp crust, and a delicately sweet top. A bakery-level treat you can now master at home!
