Black Rice Cream Cheese Tart

Name: Black Rice Cream Cheese Tart
Prep time: 30 min
Cook time: 32 min
Yield: 4 servings
Cuisine: Korean
Ingredients: pre-baked tart shell 1 piece; cream cheese 220 g; sugar 60 g; egg 1 piece; heavy cream 80 ml; black rice powder 25 g; vanilla extract 3 ml; salt 1 g

Quick answer

Active time: 62 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Sifted black rice flour turns the cream cheese filling pale lilac and leaves a toasty grain flavor behind the tang of the cheese.

Chilled and sliced, the lilac filling sits in a clean line against the shell.

Ingredients

servings

IngredientAmount

pre-baked tart shell1 piece

egg1 piece

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Instructions

6 steps

1

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

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

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

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

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

Bake at 170°C for 30 to 32 minutes.
6

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.