A fusion of creamy cheese and rich salted egg yolk nestled inside a buttery tart shell, this Lava Cheese Tart is a show-stopping treat. Perfect for teatime, festive occasions, or simply satisfying that molten dessert craving, each bite reveals a luscious flow of warm filling encased in a crisp, golden crust. The contrast between sweet, savory, and molten textures makes this tart a luxurious experience that’s surprisingly approachable to make at home.
Ingredient Breakdown
The tart base begins with a classic combination of margarine, all-purpose flour, ground almonds, icing sugar, and a whole egg. Margarine contributes a light, airy crumb and a subtle richness, while the ground almonds bring a nutty undertone and tender texture. The egg acts as a binding agent, giving the dough structure without toughness. Together, these ingredients form a crisp yet delicate shell that holds up to the molten center without overpowering it.
At the heart of the tart lies the salted egg yolk center. This rich custard is made using salted egg powder, thick coconut cream, margarine, and a touch of sea salt. The egg powder provides concentrated umami and a deep, savory flavor that cuts through the sweetness of the cheese. Coconut cream adds creaminess and depth, while sea salt enhances all the other elements. Once frozen, these centers hold their shape inside the tart, only melting into a lava-like flow upon baking.
The molten cheese filling is a blend of cream cheese, plain yoghurt, caster sugar, mozzarella cheese, butter, and egg white. Cream cheese forms the base, giving it a smooth and tangy richness. Yoghurt lightens the mixture and adds a hint of acidity, while mozzarella contributes a subtle chew and melty texture. Butter ensures a glossy finish, and the egg white provides stability and a custard-like consistency when gently cooked.
To finish, the top of each tart is brushed with egg yolk before baking at high heat. This final step creates a lustrous, golden surface that hints at the molten treasure inside. The color and shine make these tarts visually stunning and add a gentle layer of richness.
Step-by-Step Preparation Guide
The dough begins by sifting the flour and combining it with the ground almonds. Margarine and icing sugar are creamed together until pale and fluffy, then the egg is added slowly to maintain a smooth texture. The dry ingredients are folded in just until the dough comes together. Overmixing is avoided to ensure tenderness. Once the dough has formed, it’s wrapped in cling film and chilled for at least 20 minutes—this step relaxes the gluten and firms up the fat, making it easier to roll.
After chilling, the dough is rolled on a lightly floured surface to an even thickness and cut into rounds using a plain cutter. These are pressed into tart molds and the bottoms are gently pricked with a fork to prevent bubbling during baking. A brief second chill helps the tarts retain their shape. They are then blind-baked at 160°C until golden and fully set, resulting in a crisp shell with no soggy center.
For the salted egg yolk filling, margarine and icing sugar are whipped until light. Salted egg powder is added, followed by thick coconut cream and sea salt, which creates a dense, flavorful custard. Once chilled, the mixture is shaped into balls and frozen until firm—this ensures they stay intact during assembly and bake into a molten core when heated.
The cheese filling is prepared by gently heating cream cheese, yoghurt, and sugar over low heat until silky. Mozzarella and butter are stirred in and melted down into the base. The egg white is incorporated off heat, then the pot is returned to the stove to thicken the mixture slightly without scrambling. It’s important to avoid overheating to maintain a smooth, glossy texture. Once cooled, the mixture is refrigerated to set into a pipeable consistency.
To assemble, a spoonful of cheese filling is piped into each cooled tart shell. A frozen salted egg yolk ball is placed in the center, and the tart is topped with more cheese filling to enclose it completely. A brush of egg yolk finishes the top for a glossy sheen. The tarts are baked under a hot grill at 230°C for around 6 minutes. The intense heat gently browns the top while the center becomes molten. Serve immediately for the ultimate lava effect.
Recipe Tips & Frequently Asked Questions
Chilling is Crucial:
Cold dough is easier to handle, holds its shape better during baking, and results in a flakier crust. Frozen salted egg balls ensure the core stays centered and melts gradually.
Preventing Cracks in the Tart Shell:
Avoid overworking the dough. Prick the base with a fork to release steam and chill the tart shells before baking to help them hold their shape.
Achieving the Perfect Lava Texture:
Don’t overcook the cheese mixture or it may become grainy. The egg white should be added gently off heat and whisked in slowly. Watch carefully during the final bake to ensure the center stays soft.
Avoiding Overbaking:
Six minutes at a high top-grill temperature is usually enough. Look for golden tops and slight puffing without cracks. Overbaking will firm up the center and eliminate the lava effect.
Can I replace the salted egg powder with real salted egg yolks?
Yes, but the texture and flavor may differ slightly. Steam or bake yolks, mash them well, and blend with the coconut cream mixture.
Why did my cheese filling turn grainy?
The mixture likely overheated. Always cook over low heat and remove from the stove when adding eggs or dairy components.
How far in advance can I make these tarts?
You can prepare and chill all components one day ahead. Assemble and bake just before serving for the best lava texture.
Can I use shortcrust pastry instead of making the tart base from scratch?
Yes, though homemade dough has a more delicate texture. If using store-bought, blind-bake as instructed to avoid sogginess.
What to Serve With This Recipe
These tarts shine alongside delicate beverages like jasmine tea or chamomile infusions. Their molten center and savory-sweet profile are well complemented by herbal or floral notes.
To enhance the tropical flavor of the salted egg and coconut cream, consider serving the tarts with slices of fresh mango or grilled pineapple. The fruit adds a refreshing contrast to the warm, creamy interior.
If you’re serving them as part of a dessert spread, pair them with vanilla bean ice cream or a tangy yogurt mousse. The chilled, creamy elements play beautifully against the warmth and richness of the molten center.
Creative Variations
Enhance the cheese filling with savory depth by adding a drop of truffle oil or a pinch of chili flakes for a bold finish. These additions transform the tart into a gourmet delicacy with unexpected flavor twists.
For a different flavor experience, swap the salted egg filling with dark chocolate ganache or a tangy lemon curd. Both pair beautifully with the molten cheese base and offer their own signature textures and aromas.
Mini tart molds make for elegant, single-bite versions—perfect for buffets, tea parties, or gifting. These miniature versions deliver the same dramatic lava effect in a more portable package.
These Lava Cheese Tarts are a unique blend of sweet and savory, soft and crisp, molten and structured—an unforgettable dessert for any occasion. Their indulgent flavors and gooey center offer a decadent experience in every bite, making them a must-have for gatherings or a luxurious moment of self-treat.
Ingredients
Tart Base
Margarine – 100 g
Icing Sugar – 60 g
Whole Egg – 40 g
All-Purpose Flour – 190 g
Grounded Almond – 30 g
Salt
Salted Egg Yolk Filling
Margarine – 80 g
Knorr Golden Salted Egg Powder (800g) – 75 g
Coconut Cream (thick) – 50 g
Sea Salt – 6 g
Molten Cheese Filling
Cream Cheese – 300 g
Plain Yoghurt – 90 g
Caster Sugar – 60 g
Butter – 35 g
Mozzarella Cheese – 45 g
Egg White – 55 g
Egg Yolks (for brushing) – 2 pcs
Instructions
Tart Base
Start by sifting the flour, then combine it with the grounded almonds. In a stand mixer fitted with a paddle attachment, beat the margarine together with the icing sugar until light and fluffy. Gradually add the egg, ensuring it’s well incorporated between additions. Introduce the sifted dry ingredients to the mixture and blend just until a soft dough starts to form. Wrap the dough tightly in cling film and place it in the refrigerator for a minimum of 20 minutes to firm up.
Once chilled, roll out the dough evenly on a lightly floured surface to your desired thickness. Use a plain round cutter to shape the tart shells. Gently poke the bottom of each tart with a fork to prevent puffing. Chill the formed shells for another 10 minutes before baking.
Preheat your oven to 160°C and blind-bake the tart shells for 15 to 20 minutes, depending on your mold size, until they are fully cooked and beautifully golden. Set aside to cool.
Salted Egg Yolk Filling
In a mixing bowl, cream together the margarine and icing sugar until the texture becomes light and airy. Add the salted egg powder, mixing until smooth, followed by the thick coconut cream and sea salt. Once well blended, refrigerate the filling until it firms up. Once firm, portion the filling into 15g balls and place them in the freezer until completely frozen solid.
Molten Cheese Filling
In a small saucepan set over low heat, combine the cream cheese, caster sugar, and yoghurt. Gently whisk until the mixture becomes creamy and smooth. Add in the mozzarella and butter, stirring continuously until fully melted and homogeneous. Remove the saucepan from the heat, then immediately stir in the egg white.
Return the pot to the stove and continue to whisk over low heat until the mixture thickens and becomes glossy, but take care not to overcook. Transfer the cheese filling into a container and chill in the refrigerator until it sets.
Assembly
Preheat the oven to 230°C using the top grill setting.
Spoon a thin layer of the molten cheese filling into each cooled tart shell. Carefully place a frozen ball of salted egg filling in the center. Top off with more cheese filling until the tart is full, then gently brush the surface with beaten egg yolk for a golden glaze.
Place the filled tarts on the upper rack of the preheated oven and bake for about 6 minutes, or until the tops begin to brown and the filling turns molten. Remove from the oven and serve immediately while warm for that signature lava texture.
Lava Cheese Tart Recipe
Ingredients
Tart Base
- Margarine – 100 g
- Icing Sugar – 60 g
- Whole Egg – 40 g
- All-Purpose Flour – 190 g
- Grounded Almond – 30 g
- Salt
Salted Egg Yolk Filling
- Margarine – 80 g
- Knorr Golden Salted Egg Powder 800g – 75 g
- Coconut Cream thick – 50 g
- Sea Salt – 6 g
Molten Cheese Filling
- Cream Cheese – 300 g
- Plain Yoghurt – 90 g
- Caster Sugar – 60 g
- Butter – 35 g
- Mozzarella Cheese – 45 g
- Egg White – 55 g
- Egg Yolks for brushing – 2 pcs
Instructions
Tart Base
- Start by sifting the flour, then combine it with the grounded almonds. In a stand mixer fitted with a paddle attachment, beat the margarine together with the icing sugar until light and fluffy. Gradually add the egg, ensuring it’s well incorporated between additions. Introduce the sifted dry ingredients to the mixture and blend just until a soft dough starts to form. Wrap the dough tightly in cling film and place it in the refrigerator for a minimum of 20 minutes to firm up.
- Once chilled, roll out the dough evenly on a lightly floured surface to your desired thickness. Use a plain round cutter to shape the tart shells. Gently poke the bottom of each tart with a fork to prevent puffing. Chill the formed shells for another 10 minutes before baking.
- Preheat your oven to 160°C and blind-bake the tart shells for 15 to 20 minutes, depending on your mold size, until they are fully cooked and beautifully golden. Set aside to cool.
Salted Egg Yolk Filling
- In a mixing bowl, cream together the margarine and icing sugar until the texture becomes light and airy. Add the salted egg powder, mixing until smooth, followed by the thick coconut cream and sea salt. Once well blended, refrigerate the filling until it firms up. Once firm, portion the filling into 15g balls and place them in the freezer until completely frozen solid.
Molten Cheese Filling
- In a small saucepan set over low heat, combine the cream cheese, caster sugar, and yoghurt. Gently whisk until the mixture becomes creamy and smooth. Add in the mozzarella and butter, stirring continuously until fully melted and homogeneous. Remove the saucepan from the heat, then immediately stir in the egg white.
- Return the pot to the stove and continue to whisk over low heat until the mixture thickens and becomes glossy, but take care not to overcook. Transfer the cheese filling into a container and chill in the refrigerator until it sets.
Assembly
- Preheat the oven to 230°C using the top grill setting.
- Spoon a thin layer of the molten cheese filling into each cooled tart shell. Carefully place a frozen ball of salted egg filling in the center. Top off with more cheese filling until the tart is full, then gently brush the surface with beaten egg yolk for a golden glaze.
- Place the filled tarts on the upper rack of the preheated oven and bake for about 6 minutes, or until the tops begin to brown and the filling turns molten. Remove from the oven and serve immediately while warm for that signature lava texture.
