Cheese Tart

Preheat the oven to 375°F (190°C). Remove the prepared dough from refrigeration and press it gently into a 9-inch tart pan, ensuring even coverage on the bottom and sides.

Prick the bottom of the dough with a fork to prevent puffing during baking. Line with parchment paper and pie weights, then blind bake for 8-10 minutes until lightly set.

Remove the pie weights and parchment paper, then set the partially baked crust aside to cool slightly.

Cut the Brie cheese into small pieces, removing the rind as specified, and place in a mixing bowl with the mascarpone cheese.

Add the sugar and a pinch of salt to the cheese mixture, then stir until well combined and smooth.

Drizzle the melted unsalted butter into the cheese mixture while stirring gently until fully incorporated.

Pour the filling into the pre-baked tart crust, spreading it evenly with a spatula to reach the edges.

Bake in the preheated oven for 15-18 minutes until the filling is set but still slightly creamy in the center and the top is lightly golden.

Remove the tart from the oven and allow it to cool in the pan for 5-10 minutes before serving, as this helps the filling set slightly and makes slicing easier.