Hokkaido Cheese Tart
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.
- Prep time
- 40 min
- Cook time
- 10 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
- 120 g All purpose flour (1 cup)
- 25 g Granulated sugar (2 tbsp)
- 70 g Unsalted butter (1/4 cup 2 tsp)
- 1 Egg yolk
- 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 Corn starch/Cornflour (1 tbsp)
- 1 Egg
- 1 tsp Vanilla extract
- a pinch Salt
- 1 Egg yolk
- 2 tbsp Whole milk
Instructions
- 1
Grease and dust your tart molds (I used egg tart tins, but you can use a cupcake or muffin 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
- 10
Combine the cream cheese, ricotta/mascarpone, parmesan, milk and butter in a large heatproof bowl
- 11
Melt the cheeses over a double boiler, mix until smooth
- 12
Add the eggs, vanilla, cornstarch and sugar, and continue stirring the mixture for 10 minutes or until thickened
- 13
Remove from heat and cover with cling wrap. Chill in the fridge for at least 1 hour until chilled.
- 14
Preheat the grill to high
- 15
Remove from fridge and fill a piping bag with the cheese mixture
- 16
Pipe the cheese mixture into the blind-baked tart shells
- 17
Make the egg wash by whisking together the egg yolks and milk
- 18
Brush the tops of the cheese mixture with the egg wash
- 19
Grill or broil for 6-7 minutes, or until they are golden brown (you can also use a blowtorch)
- 20
Enjoy warm or chilled!