Black Rice Cream Cheese Tart

Quick answer

Total time: 62 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Black rice cream cheese tart combines a crisp pre-baked shell with a cream cheese filling tinted and flavored by 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. Soften the cream cheese at room temperature for at least 30 minutes and combine it with the sugar and salt before the egg goes in. Sifting the black rice flour and folding it gently prevents small dark lumps from interrupting the smooth filling. Bake the filled shell at 170C until the edges are stable and the center still jiggles slightly. The residual heat continues to set that center after the tart leaves the oven. Cool it completely at room temperature, then refrigerate it for at least 2 hours so the filling becomes firm enough for a clean slice. The pre-baked shell provides a crisp base beneath the soft cheese layer, and vanilla connects the tangy cream cheese with the earthy black rice aroma.

Ingredients

servings

IngredientAmountUnit

pre-baked tart shell1 piecepiece

cream cheese220 gg

sugar60 gg

egg1 piecepiece

heavy cream80 mlml

black rice powder25 gg

vanilla extract3 mlml

salt1 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

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.
2

Season

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.
3

Prep

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.
4

Prep

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.
5

Heat

Pour the filling into the tart shell and smooth the surface with a spatula.

Bake at 170°C for 30 to 32 minutes.
6

Prep

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Black rice flour gives the cream cheese filling a pale purple hue.
Finish cue: The black rice powder gives the filling a soft violet hue.
Storage and reheating: Cool it completely at room temperature, then refrigerate it for at least 2 hours so the filling becomes firm enough for a clean slice.