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Hokkaido Baked Cheese Tarts Recipe

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4.2 from 55 reviews

  • Author: Ava
  • Total Time: 2 hours
  • Yield: 12 servings

Description

Hokkaido Baked Cheese Tarts are delicate and creamy pastries featuring a crisp, buttery tart shell filled with a luscious blend of cream cheese, Parmesan, and rich custard. Inspired by the flavors of Hokkaido, Japan, these tarts combine a tender, melt-in-your-mouth crust with a smooth, slightly caramelized cheese filling, perfect as a sophisticated dessert or afternoon treat.

Ingredients

Tart Shell Ingredients

  • 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 Ingredients

  • 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

Topping

  • 1 Egg (for egg wash)
  • Small splash of water (for egg wash)

Instructions

  1. Prepare tart shells dough: Measure and cut cold butter into chunks and place it in the freezer for a few minutes. Sift together pastry flour, icing sugar, almond flour, and a pinch of salt. Add the very cold butter chunks and rub between your hands until the mixture resembles sand. Incorporate the egg and mix gently until just combined. Knead the dough briefly with your palm until smooth, avoiding overworking it or using a mixer. If the dough is sticky or warm, chill for 10-15 minutes.
  2. Roll and chill dough: Roll the dough between two silicone baking mats to a 2mm thickness. Place the rolled dough, still between the mats, in the freezer for 15 minutes.
  3. Shape tart shells: Prepare a muffin pan or 12 mini tart molds. Remove the top silicone mat, cut dough circles with a cookie cutter, and gently press each into the tin while keeping the dough cold. Poke each tart shell with a fork to prevent puffing. Freeze the tart shells for 1 hour before baking.
  4. Initial baking of tart shells: Preheat your oven to 180°C (356°F) without fan. Bake the tart shells in the muffin pan for 15 minutes. After baking, the pastry will contract slightly, allowing easy removal from the pan.
  5. Final baking of tart shells: Transfer the tart shells onto a baking sheet, flipping them upside down so their bottoms are facing up. Bake further for 10-15 minutes at 160°C (320°F) without fan until they achieve an even golden brown color, approximately 25-30 minutes total baking time.
  6. Prepare the cheese filling: In a bowl, whisk icing sugar and egg yolks until light and slightly fluffy (1-2 minutes). Stir in corn starch to form a smooth paste. Heat milk, heavy cream, butter, cream cheese, and grated Parmesan on low to medium heat in a saucepan just until melted and combined; remove as soon as it starts simmering.
  7. Combine filling mixtures: Gradually pour the warm cheese mixture into the egg yolk mixture while whisking vigorously. Return the combined mixture to the saucepan and cook over medium heat for a few minutes until it thickens to a custard-like consistency.
  8. Chill filling: Transfer the filling into a shallow bowl and cover tightly with plastic wrap placed directly on the surface to prevent skin formation. Refrigerate for 1 hour before assembly.
  9. Assemble tarts: Preheat oven to 220°C (428°F) without fan. Fill each tart shell with the chilled cheese filling using a piping bag for neatness.
  10. Apply egg wash and bake: Whisk one egg with a small splash of water to make an egg wash. Lightly brush the top of the filling with the egg wash. Bake the filled tarts for 5-10 minutes until the tops caramelize slightly.
  11. Serve: Enjoy the tarts warm, at room temperature, or chilled according to your preference.

Notes

  • Use very cold butter to achieve a flaky, tender tart crust.
  • Do not over-knead the dough to keep the texture light and crumbly.
  • Chilling steps are crucial for preventing shrinkage and cracking during baking.
  • Flipping the tart shells upside down during the second bake ensures even golden browning on the bottom.
  • The filling can be piped for a clean and elegant finish.
  • Egg wash helps create a lightly caramelized, attractive top on the cheese filling.
  • These tarts are best eaten within 1-2 days but can be refrigerated and gently reheated.
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

Find it online: https://quickandsweetrecipes.com/hokkaido-baked-cheese-tarts-recipe/