Description
These BEST Hokkaido Baked Cheese Tarts feature crisp, buttery tart shells filled with a smooth, creamy cheese filling made from cream cheese, Parmesan, and a custard-like base. Baked to golden perfection with a slight caramelized top, these tarts deliver a delightful mix of textures and rich flavors inspired by popular Japanese cheese tarts.
Ingredients
Tart Shells
- 90 g Icing sugar
- 230 g Pastry flour (can be replaced with All purpose flour)
- 30 g Almond flour
- Pinch of salt
- 110 g Unsalted butter (82% fat content, very cold, cut into chunks)
- 50 g Egg (approx. 1 egg)
Cheese Filling
- 230 g Cream cheese (full-fat, e.g., Philadelphia)
- 50 g Parmesan cheese (finely grated)
- 45 g Unsalted butter (82% fat)
- 50 g Whole milk
- 50 g Heavy cream
- 45 g Icing sugar
- 2 Egg yolks
- 15 g Corn starch
For Egg Wash
- 1 Egg (whisked with a splash of water)
Instructions
- Prepare Tart Shell Dough: Place the cold unsalted butter chunks in the freezer for a few minutes to chill thoroughly. Sift together the pastry flour, icing sugar, almond flour, and salt. Add the cold butter to the dry ingredients and rub the mixture between your hands until it resembles sand.
- Form Dough: Add the egg to the mixture and mix with your hands just until the dough comes together. Knead gently by hand for 1-2 minutes until the dough is smooth but do not overwork it. If it becomes too sticky or warm, refrigerate for 10-15 minutes.
- Roll and Chill Dough: Roll out the dough to 2mm thickness between two silicone baking mats. Place the rolled dough in the freezer for 15 minutes without removing the mats.
- Cut and Shape Tart Shells: Remove the top silicone mat and cut dough circles using a cookie cutter. Press each circle into a muffin pan or mini tart molds, working quickly to keep the dough cold. Prick the shells with a fork and freeze for 1 hour before baking.
- Bake Tart Shells: Preheat the oven to 180°C (356°F) without fan while the dough is in the freezer. Bake the tart shells in the muffin pan for 15 minutes. Remove tart shells from the pan onto a baking sheet and bake upside down at 160°C (320°F) for another 10-15 minutes until golden brown, about 25-30 minutes total baking time.
- Make Cheese Filling: In a bowl, whisk icing sugar and egg yolks until slightly fluffy (1-2 minutes). Add corn starch and mix until smooth. In a saucepan over low-medium heat, gently melt the cream cheese, Parmesan cheese, unsalted butter, whole milk, and heavy cream until combined and simmering. Pour the warm cheese mixture gradually into the egg yolk mixture while whisking vigorously.
- Thicken Filling: Return the mixture to the saucepan and cook over medium heat, stirring continuously, until the mixture thickens. Remove from heat.
- Chill Filling: Transfer the filling to a shallow bowl, cover the surface tightly with plastic wrap to prevent skin formation, and refrigerate for 1 hour.
- Assemble Tarts: Preheat the oven to 220°C (428°F) no fan. Using a piping bag, fill each tart shell with the chilled cheese filling.
- Apply Egg Wash: Whisk one egg with a splash of water and brush a light egg wash over the top of each filled tart for a beautiful caramelized finish.
- Final Bake: Bake the filled tarts for 5-10 minutes until the tops are slightly caramelized and golden.
- Serve: Enjoy these cheese tarts warm, at room temperature, or chilled according to your preference.
Notes
- Ensure butter is very cold when mixing for optimal tart shell texture.
- Do not over-knead the dough to prevent tough tart shells.
- Freezing tart shells before and after shaping helps maintain their shape during baking.
- Cover filling with plastic wrap directly on the surface to avoid skin formation.
- Egg wash adds a nice caramelized sheen on top of the cheese filling.
- You can use pastry flour or substitute with all-purpose flour if unavailable.
- Use full-fat cream cheese for best flavor and texture in the filling.
- Prep Time: 1 hour 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese Fusion
