Pablo Cheese Tart (Japanese style lava cheesecake, easy home cook recipe)

This week, I'm sharing with you how I recreated Pablo's famous Cheese Tart at home using simple home cooking methods. This cheese tart is Pablo's modern take on the classic cheesecake. It's got a crispy and flaky short crust pastry, a light cream cheese filling and a glossy apricot glaze. This version is not too sweet, you can taste a bit of tartness from the cream cheese, and
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Ingredients i used in this video - adjust accordingly:
'Pâte brisée' shortcrust pastry (makes enough dough for TWO 6" tarts)
- 250g bread flour
- 125g butter
- 1tsp salt (~3g)
- 1 egg yolk
- 50ml water
Filling: (for ONE 6" tart --- I used double the amount below for the video to make 2 tarts)
- 150g cream cheese
- 15g sugar
- 75g mascarpone cheese
- 25ml milk
- 7g corn starch
Apricot Glaze:
- 100g apricot jam
- 50ml water
Egg wash:
- 1 egg yolk
- 1 tbsp milk
NOTE:
- I had a lot of fun trying to recreate this at home. This is my INTERPRETATION of this cheese tart, it may not be the exact replica, but hopefully it is close enough. Would love some second opinions, so do try and make this at home, and if you do, remember to tag me on instagram @mai.ng, I would love to share your work!
For more of my cooking content, check out:
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Credit:
- I used these videos to learn how to make the pâte brisée shortcrust pastry:
• Buttery, Flaky, All-Pu...
• Recette de Pâte brisée...
• Astuce cuisine : comme...
- I also watched a number of different Pablo tart reviews and vlogs to get more information on the consistency, composition, and technique used to bake this cheese tart
- I watched a number of basque cheesecake videos to have an idea about how to create the filling
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