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Hokkaido Cheese Tarts

Japanese Baked Hokkaido cheese tarts with a molten centre

5 from 2 reviews

Flaky and buttery pastry filled with a smooth and creamy cheese filling. These Hokkaido baked cheese tarts are the perfect balance between sweet and salty.

Ingredients

Scale

Tart Shell

  • 120 g Plain flour (1 cup)
  • 25 g White sugar (2 tbsp)
  • 70 g Unsalted butter (1/4 cup 2 tsp)
  • 1 Egg yolk

Cheese Filling

  • 150 g Cream cheese (5.3 oz)
  • 50 g Smooth ricotta or mascarpone (3.5 oz)
  • 40 g Parmesan cheese (0.9 oz)
  • 30 g Butter (2 tbsp)
  • 100 g Milk (1/3 cup 1 tbsp)
  • 60 g Icing sugar (1/2 cup 2 tbsp)
  • 7 g Cornstarch/Cornflour (1 tbsp)
  • 1 Egg
  • 1 tsp Vanilla extract
  • Pinch Salt

Instructions

Tart Shell

  1. Grease and dust your moulds (I used egg tart tins, but you can use your cupcake tin!)
  2. Place flour, sugar, salt and butter in the bowl and rub between your fingertips until the dough resembles sands
  3. Add the yolk and knead until a smooth dough
  4. If too wet add a little more flour, if too dry add a splash of milk
  5. Divide the dough into 9 portions and line your tart tins 
  6. Dock the bases of the tart shells with a fork and place the lined tart shells in the freezer for at least 30 minutes
  7. Preheat the oven to 180C
  8. Bake the tart shells for 20-30 minutes, until lightly golden brown
  9. Remove from the oven and press down any air bubbles with a spoon

Cheese Filling

  1. Combine the cream cheese, ricotta/mascarpone, parmesan, milk and butter in a large heatproof bowl
  2. Melt the cheeses over a double boiler, mix until smooth
  3. Add the eggs, vanilla, cornstarch and sugar, and continue stirring the mixture for 10 minutes or until thickened
  4. Remove from heat and cover with cling wrap. Chill in the fridge for at least 1 hour until chilled.
  5. Preheat the oven to 230C/ 455F
  6. Remove from fridge and fill a piping bag with the cheese mixture
  7. Pipe the cheese mixture into the blind baked tart shells
  8. Bake for 6-7 minutes, or until they have a burnished finish (you can also use a blowtorch)
  9. Enjoy warm or chilled!

Keywords: cheese, cream cheese, cheese tart, hokkaido, tart