Hokkaido Cheese Tarts

Hokkaido Baked Molten Cheese Tarts with Buttery and Flakey Pastry

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.



Tart Shell

  • 240 g Plain flour (2 cups)
  • 60 g White sugar (1/4 cup)
  • 140 g Unsalted butter (1/2 cup 2 tbs)
  • 1 Egg yolk
  • 50 g Milk (3 tbs 1 tsp)

Cheese Filling

  • 300 g Cream cheese (10.6 oz)
  • 100 g Greek yoghurt (3.5 oz)
  • 40 g Parmesan cheese (1.4 oz)
  • 60 g Butter (1/4 cup)
  • 200 g Milk (3/4 cup 1 tbsp)
  • 120 g Icing sugar (3/4 cup 2 tbsp)
  • 15 g Cornstarch/Cornflour (2 tbsp)
  • 2 Eggs
  • 1 tsp Vanilla extract
  • Pinch Salt


Tart Shell

  1. Place flour, sugar, salt and butter in the bowl of a food processor. Blitz until the butter is the size of small peas.
  2. Add the yolk and milk, process until just combined
  3. If too wet add a little more flour, if too dry add a splash more milk
  4. Divide the dough into 18 portions and line your tart tins (I used egg tart tins, but you can use your cupcake tin!)
  5. Dock the bases of the tart shells with a fork and place the lined tart shells in the freezer for at least 30 minutes
  6. Preheat the oven to 180C
  7. Bake the tart shells for 20-30 minutes, until lightly golden brown
  8. Remove from the oven and press down any air bubbles with a spoon

Cheese Filling

  1. Combine the cream cheese, yoghurt, 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 5-6 minutes or until slightly 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 the edges are set and the centre still jiggles
  9. Enjoy warm or chilled!

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