From Japan to the big wide world, Pablo Cheese Tarts is aiming to become the “Picasso” of the baking world!
Pablo Cheese Tarts was founded in Osaka by Masamitsu Umoto who perfected this cheese tart recipe in the hopes of building a strong identity that could not be replicated.
Now, Pablo Cheese Tarts are taking the world by storm, with establishments popping up all over Tokyo, Kyoto, Osaka, and even on a global scale including countries like Canada and Australia.
Pablo Original Cheese Tart
I had the privilege of visiting the original Pablo Cheese Tart store in Osaka during the Halloween period where the shop and tarts had some cool spooky decorations.
The original cheese tart is a must-try for first-timers, engulfing everything that makes Pablo’s what it is.
Soft but firm pastry dough surrounds a warm, comforting helping of cheesy cream that combines sweet with savory.
Pablo Mini Brulé
I thought the original cheese tart was as good as it gets, until I tried the Pablo Mini Brulé which I’d vouch even harder for!
This one has everything the original does, but also comes with a crispy sugary glaze and a more toasty exterior that gives the entire tart an extra crunch to each bite.
Sweeter, crispier, and more aromatic, the Pablo Mini Brulé is one of the most unique, cheesiest, creamiest, and “toastiest” desserts I’ve ever had the privilege of scoffing down!
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