🧋 Boba Cheesecake Tart (Bubble Tea Dessert)

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🧾 Ingredients

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For the Tart Shell

• 1 1/2 cups (180 g) all-purpose flour

• 1/2 cup (115 g) cold butter (cubed)

• 1/4 cup (50 g) sugar

• 1 egg yolk

• 2–3 tablespoons cold water

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For the Cheesecake Filling

• 250 g cream cheese (softened)

• 1/2 cup (100 g) sugar

• 1 egg

• 1/2 cup (120 ml) heavy cream

• 1 teaspoon vanilla extract

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For the Boba Topping

• 1/2 cup tapioca pearls

• 3 tablespoons brown sugar

• 1/4 cup water

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🔥 Instructions

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Step 1: Make the Tart Shell

• Mix flour and sugar

• Add cold butter → rub until crumbly

• Add egg yolk + cold water → form dough

Chill for 30 minutes.

Roll out, press into tart molds.
Bake at 180°C (350°F) for 12–15 minutes until lightly golden.

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Step 2: Prepare Cheesecake Filling

• Beat cream cheese + sugar until smooth

• Add egg, cream, vanilla → mix well

Pour into baked tart shells.

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Step 3: Bake Again

Bake filled tarts at 160°C (320°F) for 15–18 minutes
→ Set but slightly soft in center

Cool completely.

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Step 4: Cook Boba

• Boil tapioca pearls according to package

• Drain and cook with brown sugar + water until glossy syrup forms

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Step 5: Assemble

• Spoon boba over cheesecake tarts

• Add extra syrup for shine

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💡 Professional Tips

• Use full-fat cream cheese → smoother texture

• Do not overbake → keeps cheesecake creamy

• Add boba right before serving → prevents hardening

• Chill tart before topping → better structure

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🔥 Texture & Flavor

• Crispy buttery tart shell

• Smooth, rich cheesecake filling

• Chewy, sweet brown sugar boba

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⚠️ Storage

• Store cheesecake base in fridge up to 2–3 days

• Add boba fresh (best texture)