Hokkaido Baked Cheese Tarts (Print Version)
# Ingredients:
→ For the mini tart shells
01 -
90g icing sugar
02 -
230g pastry flour (or all-purpose flour)
03 -
30g almond flour
04 -
Pinch of salt
05 -
110g very cold unsalted butter (82% fat content), cut into chunks
06 -
50g egg (approximately 1 whole egg)
→ For the cheese filling
07 -
230g full-fat cream cheese (such as Philadelphia)
08 -
50g finely grated Parmesan cheese
09 -
45g unsalted butter (82% fat content)
10 -
50g whole milk
11 -
50g heavy cream
12 -
45g icing sugar
13 -
2 egg yolks
14 -
15g corn starch (1 tablespoon)
15 -
1 egg (for egg wash)
# Instructions:
01 -
Measure and cut butter into chunks and place it into the freezer for a few minutes. Sift together dry ingredients: flour, icing sugar, almond flour, and salt. Add very cold butter chunks into the dry ingredients, and rub the mixture between your hands until it becomes a sand-like consistency.
02 -
Add egg into the mixture and mix with your hands just until the dough comes together. Knead the dough with the palm of your hand for a minute or two, just until it becomes smooth. Do not over-knead the dough and do not use a mixer or food processor.
03 -
If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise, roll the dough out into 2mm thickness between two silicone baking mats. Place the dough into the freezer for 15 minutes while still between the silicone mats.
04 -
Prepare your muffin pan or 12 mini tart molds. Take the dough sheet out from the freezer, remove the top silicone mat, and cut out circles using a cookie cutter. With your fingers, press the dough circles into the tin one by one. Make sure the dough is cold enough to handle easily.
05 -
Once all tart shells are formed, poke them with a fork, then freeze the dough for 1 hour before baking. Pre-heat oven to 180°C (356°F, no fan) while the dough is in the freezer. Bake for 15 minutes in the muffin pan.
06 -
After 15 minutes, the pastry cases will somewhat contract within the pan so you can easily remove them. Transfer the tart cases to a baking sheet and bake for further 10-15 minutes at 160°C (320°F, no fan). For optimal results, bake them upside down so the bottom can fully bake until golden brown. They are ready when they achieve an even golden color, in about 25-30 minutes total baking time.
07 -
In a large bowl, use a hand whisk to whip together sugar and egg yolks until slightly fluffy for about 1-2 minutes, then whisk in corn starch until thoroughly incorporated into a smooth paste.
08 -
Heat milk, cream, butter, cream cheese, and grated parmesan in a saucepan on low-medium heat, then remove it as soon as the ingredients melt together and begin to simmer.
09 -
Pour the warm cheese mixture over the egg yolk mixture slowly while whisking vigorously with a hand whisk. Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens.
10 -
Place the filling into a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top. Chill for an hour before using.
11 -
Pre-heat oven to 220°C (428°F, no fan). Fill each tart shell with the cheese filling using a piping bag. Whisk one egg with a splash of water and apply a light egg wash on top of the filling. Bake for 5-10 minutes or until the top slightly caramelizes.
12 -
Serve the baked cheese tarts warm, at room temperature, or chilled.
# Notes:
01 -
These tarts are inspired by the famous Hokkaido cheese tarts from Japan, known for their creamy filling and crisp pastry.
02 -
For best results, ensure all ingredients for the pastry are cold before beginning.
03 -
The tarts can be stored in an airtight container in the refrigerator for up to 3 days.