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The BEST Hokkaido Baked Cheese Tarts Recipe

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4 from 30 reviews

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

Description

These Hokkaido Baked Cheese Tarts feature a crisp, buttery pastry shell filled with a rich, creamy cheese filling made with cream cheese, Parmesan, and a velvety custard base. Baked to golden perfection, these tarts boast a delicate balance of textures and a slightly caramelized top, making them an irresistible treat perfect for dessert or an elegant snack.

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 yolk
  • 15 g Corn starch

Topping

  • 1 Egg (for egg wash)
  • Splash of water (to dilute egg wash)

Instructions

  1. Prepare Tart Shells: Measure and cut the butter into chunks; place in the freezer for a few minutes to keep cold.
  2. Sift Dry Ingredients: Sift together pastry flour, icing sugar, almond flour, and a pinch of salt in a mixing bowl.
  3. Combine Butter and Dry Ingredients: Add the cold butter chunks to the dry mix, rubbing with your hands until the mixture resembles coarse sand.
  4. Add Egg and Form Dough: Add the egg and mix by hand just until the dough begins to come together. Knead gently with the palm of your hand until smooth—avoid over-kneading or using mixers.
  5. Chill Dough if Necessary: If the dough feels too warm or sticky, refrigerate for 10-15 minutes before rolling out.
  6. Roll Dough: Roll the dough to a 2mm thickness between two silicone baking mats for an even sheet.
  7. Freeze Dough Sheet: Place the rolled dough with the mats in the freezer for 15 minutes; do not remove the mats yet.
  8. Cut and Shape Tart Shells: Remove the top silicone mat and cut circles using a cookie cutter. Press each circle into mini tart molds or a muffin pan, handling the dough cold for ease.
  9. Freeze and Prick Shells: Prick the tart shells with a fork and freeze them for 1 hour before baking to maintain shape.
  10. Preheat Oven and Bake Tart Shells: While shells are frozen, preheat the oven to 180°C (356°F) without fan. Bake tart shells in the muffin pan for 15 minutes. Remove and transfer tart cases to a baking sheet.
  11. Bake Tart Shells Upside Down: Bake at 160°C (320°F) without fan for another 10-15 minutes, upside down, until shells are evenly golden and fully cooked, about 25–30 minutes total baking time.
  12. Prepare Filling – Whisk Egg Mixture: In a large bowl, whisk icing sugar and egg yolks until slightly fluffy (1-2 minutes). Whisk in corn starch until smooth.
  13. Heat Dairy and Cheese: In a saucepan over low-medium heat, warm milk, heavy cream, butter, cream cheese, and Parmesan cheese until melted and simmering. Remove from heat promptly.
  14. Combine Mixtures: Slowly pour the warm cheese mixture into the egg yolk mixture while whisking vigorously to temper the eggs.
  15. Cook Filling: Return the combined mixture to the saucepan and cook over medium heat for several minutes until thickened to a creamy consistency.
  16. Chill Filling: Transfer filling to a shallow bowl, cover the surface with plastic wrap to prevent skin formation, and refrigerate for 1 hour until chilled.
  17. Preheat Oven for Final Bake: Preheat the oven to 220°C (428°F) without fan for the final baking step.
  18. Fill Tart Shells: Using a piping bag, fill each tart shell evenly with the chilled cheese filling.
  19. Apply Egg Wash: Whisk one egg with a splash of water and brush lightly over the top of the filling for a shiny, caramelized finish.
  20. Bake Filled Tarts: Bake the assembled tarts in the oven for 5-10 minutes or until the top is slightly caramelized and golden.
  21. Serve: Enjoy the baked cheese tarts warm, at room temperature, or chilled as preferred.

Notes

  • Use very cold butter for the pastry to ensure crumbly, flaky tart shells.
  • Do not over-knead the dough to avoid tough pastry.
  • Freezing the dough and tart shells before baking helps maintain structure and shape.
  • Baking the tart shells upside down in the second step ensures the base crisps well.
  • The filling thickens properly when cooked over medium heat; avoid overheating to prevent curdling.
  • Cover the filling surface with plastic wrap to prevent skin formation during chilling.
  • The egg wash caramelizes the top and adds a beautiful golden finish.
  • These tarts can be served at various temperatures depending on preference—warm, room temperature, or chilled.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

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