Taro Lava Cheese Tart

• Thaw store-bought pie crust for at least 30 mins

Nutrition values are AI-estimated based on ingredients.

• 135 g cooked taro
• 8 g softened unsalted butter
• 12 g granulated sugar
• 28 g heavy cream
• 228 g full-fat cream cheese, softened (1 8 oz. block)
• 27 g milk (any fat percentage)
• 92 g heavy cream
• 60 g granulated sugar
• 5 g cornstarch
• 4 g lemon juice
• 2 g vanilla extract
• Store-bought pie crust, thawed
• Flour for dusting
• Pie weights (e.g., black-eyed peas)
• Cupcake liners
• 1 egg yolk, beaten, for egg wash

1. 1Place cubed taro, butter, and sugar in a glass bowl, then mash thoroughly with a fork until a smooth, light purple paste forms.
2. 2Add cream to the taro paste and mix well with a fork until fully incorporated and smooth, then set aside.
3. 3Place softened cream cheese in a large glass bowl and beat with an electric hand mixer until light and fluffy.
4. 4Add milk, cream, sugar, cornstarch, lemon juice, and vanilla extract to the cream cheese mixture, then combine with an electric hand mixer until smooth, creamy, and lump-free.
5. 5Chill the cream cheese mixture.
6. 6Unroll a frozen pie crust onto a lightly floured baking sheet, flatten with a rolling pin, and cut out circular dough pieces.
7. 7Place the circular dough pieces into muffin tin cups, pressing to form tart shells, and prick each shell several times with a fork.
8. 8Place cupcake liners inside each tart shell, fill with pie weights, and blind-bake in an oven for 10 minutes.
9. 9Remove the muffin tin, discard the cupcake liners and pie weights, and return the empty tart shells to the oven to bake for an additional 4 minutes until golden brown.
10. 10Spoon the prepared taro paste evenly into the bottom of each baked tart shell.
11. 11Spoon the chilled cream cheese mixture on top of the taro paste, filling the tart shells.
12. 12Brush or swirl beaten egg yolk lightly on top of the cream cheese filling.
13. 13Bake the assembled tarts in the oven for 8 minutes.
14. 14Remove tarts from the oven, let them rest in the muffin tin for 5 minutes, then transfer to a wooden cutting board.
15. 15Chill the tarts in a fridge for 15 minutes before serving.

These instructions are our analysis of the original video. Watch on YouTube →