Black Rice Cream Cheese Tart
Black rice cream cheese tart pairs a crisp, buttery tart shell with a baked cream cheese filling accented by black rice flour. The filling is built from cream cheese, sugar, egg, and heavy cream blended until smooth, then black rice powder is folded in, giving the mixture a pale purple hue and a subtle roasted grain undertone. Baked slowly, the filling puffs slightly in the oven before settling into a dense, silky layer as it cools - the texture sits between a cheesecake and a custard tart, smooth on the tongue and rich without being heavy. The pre-baked tart shell provides a firm, buttery crunch that contrasts with the soft filling above. A touch of vanilla extract ties the cream cheese tang and the earthy black rice notes together.
Adjust Servings
Instructions
- 1
Preheat oven to 170C and prepare the tart shell at room temperature.
- 2
Beat cream cheese until soft, then mix in sugar and salt until smooth.
- 3
Add egg, then blend in heavy cream and vanilla until uniform.
- 4
Sift in black rice powder and fold until no lumps remain.
- 5
Pour filling into the shell, level the surface, and bake for 30-32 minutes.
- 6
Remove when center is slightly jiggly, cool completely, chill, then serve.
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