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See all pandamartsCreamy and Smooth Hokkaido Cheese Tart Recipe
A popular sweet and savoury treat throughout Asia, the Hokkaido cheese tart is an incredibly delectable dessert. With a crusty tart crust and a creamy, gooey cheese centre, it’s best when it's fresh right out of the oven. You can get them at your local bakeries or try to make them at home with our Hokkaido cheese tart recipe.
Meal: Snack, Dessert
Cuisine: Japanese
Preparation time:
Cooking time:
Total time:
Yield: 9 servings (tarts)
Ingredients
Tart:
- 75g of unsalted butter, softened at room temperature
- 25g of granulated sugar
- 1 egg yolk, room temperature
- ½ tsp of vanilla extract
- 1 lemon, zested
- 130g of all-purpose flour
Filling:
- 100g of cream cheese
- 100g of mascarpone cheese
- 30g of parmesan cheese, grated
- 80ml of milk
- 30g of unsalted butter
- 30g of icing sugar
- 1 tbsp of cornstarch
- 1 egg
- ½ tsp of vanilla extract
- 1 tbsp of lemon juice
- 1 egg yolk
Equipment
- 2 bowls
- 1 spatula
- 2 sieves
- Cling film
- 1 pot
- 1 bowl
- 9 tart moulds
- 1 knife
- 1 fork
- 1 piping bag
- 1 pastry brush
Directions
Tart:
- In a bowl, add butter and sugar and mix with a spatula.
- Add the egg yolk, vanilla extract, lemon zest and mix again to combine all the ingredients with a spatula.
- Using a sieve, sift the flour into the mixture and fold gently.
- Transfer the dough onto cling film and wrap it.
- Place it in the fridge for 1 hour.
Filling:
- In a pot, add the cream cheese, mascarpone, and grated parmesan cheese over medium heat.
- Add in the milk and butter and cook until the mixture is melted.
- Add in the icing sugar, corn starch and use the spatula to mix until the mixture is smooth.
- Add in the egg, vanilla extract and lemon juice.
- Cook until the filling thickens.
- Transfer the filling into a bowl by sieving it first to discard any lumps.
- Cover the bowl with cling film and set it aside to cool.
Assembly:
- Preheat the oven to 170ºC.
- Remove the dough from the fridge.
- Take a chunk of the dough and press it evenly into the tart moulds. Cut off any excess dough with a knife and poke the base with a fork. Repeat with all tart moulds.
- Place the tart into the freezer for 10 minutes to allow it to firm up.
- After 10 minutes, bake the shells in the oven for 15 minutes.
- Once the timer is up, remove it from the oven and set it aside to cool.
- Once it is cooled, remove the shells from the mould.
- Fill the piping bag with cheese filling and pipe it into the tart shells.
- Place the unbaked tarts into the freezer for 30 minutes to firm up.
- In a bowl, beat the egg yolk lightly.
- Using a pastry brush, spread a layer of egg yolk wash over the top of the unbaked tarts.
- Pop it into the oven for another 5 minutes until the top is slightly charred.
- Remove from the oven and serve!
Got extra tarts left over?
This Hokkaido cheese tart recipe is delicious but can be very filling. If you’ve baked too much for yourself and you want to keep them for another day, let them cool down completely, place them in an airtight container and put them straight into the fridge. You can either eat them cold or, if you like your tarts warm, pop them in the oven for just 3 minutes, and you’re good to go!