Black Rice Cream Cheese Tart
Quick answer
Black rice cream cheese tart is a Korean-style baked tart that combines a crisp, buttery shell with a cream cheese filling tinted and flavored with black rice flour.
What makes this special
- Black rice powder tints and flavors the cream cheese filling inside a crisp, buttered pastry shell.
- 25g black rice flour tints the filling a soft lavender hue
- Pulled while the center still jiggles slightly at 30-32 minutes
Key ingredients
Core cooking flow
- 1 Preheat the oven to 170°C and bring the tart shell to room temperature.
- 2 Beat 220g cream cheese with a spatula or hand mixer until smooth and lump-fr...
- 3 Add 1 egg and mix until fully incorporated, then blend in 80ml heavy cream a...
Black rice cream cheese tart is a Korean-style baked tart that combines a crisp, buttery shell with a cream cheese filling tinted and flavored with black rice flour. The filling is made by blending cream cheese, sugar, egg, and heavy cream until smooth, then folding in black rice powder, which gives the mixture a pale purple color and a subtle roasted grain character. Baked at a moderate temperature, the filling puffs gently in the oven before settling back into a dense, silky layer as it cools - the texture sits between a cheesecake and a custard tart, smooth and rich but not heavy. The pre-baked tart shell provides a firm, buttery crunch that contrasts the soft filling above. Vanilla extract ties the tangy cream cheese to the earthy black rice notes, rounding out the flavor so neither element dominates.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Preheat the oven to 170°C and bring the tart shell to room temperature.
Leave the cream cheese at room temperature for at least 30 minutes to soften, which is essential for a lump-free filling.
- 2Season
Beat 220g cream cheese with a spatula or hand mixer until smooth and lump-free, then mix in 60g sugar and 1g salt until evenly combined.
- 3Prep
Add 1 egg and mix until fully incorporated, then blend in 80ml heavy cream and 3ml vanilla extract until the mixture is smooth and uniform.
- 4Prep
Sift 25g black rice flour into the mixture and fold gently with a rubber spatula until no lumps remain.
The black rice powder gives the filling a soft violet hue.
- 5Heat
Pour the filling into the tart shell and smooth the surface with a spatula.
Bake at 170°C for 30 to 32 minutes.
- 6Prep
The center should still jiggle slightly when removed from the oven.
Cool completely at room temperature, then refrigerate for at least 2 hours. Chilling stabilizes the filling and allows it to slice cleanly.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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