I like this recipe because it captures the essence of Japanese desserts—delicate, refined, and beautifully balanced. The cream cheese filling is smooth and slightly tangy, while the buttery tart shell adds a wonderful crunch. I also enjoy how the recipe makes individual portions that look as good as they taste, making them ideal for sharing or gifting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup all-purpose flour 1/4 cup powdered sugar 1/2 cup unsalted butter, cold and cubed 1 large egg yolk 150g cream cheese, softened 50g unsalted butter, softened 60g granulated sugar 2 large eggs 100ml heavy cream 100ml milk 2 tablespoons cornstarch 1 teaspoon vanilla extract
Directions
I preheat the oven to 320°F (160°C).
In a bowl, I mix flour and powdered sugar. I rub in the cold butter with my fingertips until the mixture looks like coarse crumbs.
I add the egg yolk and mix until a dough forms, then wrap it in plastic wrap and chill for 30 minutes.
I roll out the dough and press it into tart molds, then chill again for 10 minutes.
In a separate bowl, I beat cream cheese and softened butter until smooth.
I add sugar and continue to beat until fluffy.
I add eggs one at a time, mixing well after each addition.
I sift in cornstarch, then slowly add milk, heavy cream, and vanilla extract, mixing until smooth and silky.
I pour the filling into the chilled tart shells, filling each about 3/4 full.
I bake for 25–30 minutes until the tops are golden and slightly puffed.
I let the tarts cool completely before removing them from the molds and serving.
Servings and Timing
This recipe makes 6 tarts. It takes about 40 minutes to prepare and 30 minutes to bake, for a total of 1 hour and 10 minutes.
Variations
Sometimes I add a touch of lemon zest to the filling for a bright, citrusy note. I also like experimenting with flavored extracts such as almond or matcha for a twist. For a caramelized finish, I brush a little honey or sugar syrup on top before baking.
Storage/Reheating
I store the cooled tarts in an airtight container in the refrigerator for up to 3 days. To enjoy them warm, I reheat them in the oven at 300°F (150°C) for about 5 minutes. These tarts can also be frozen for up to 1 month—just thaw in the fridge overnight before serving.
FAQs
Can I use store-bought tart shells?
Yes, I sometimes use pre-made tart shells to save time.
Can I make the dough ahead of time?
Yes, I often prepare the tart dough a day in advance and keep it refrigerated.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives a richer texture and flavor.
Can I make this without cornstarch?
Cornstarch helps thicken the filling, but I can substitute it with flour in a pinch.
Can I use a different type of milk?
Yes, I use whole milk or even a mix of milk and half-and-half for a creamy texture.
How do I prevent the crust from getting soggy?
I make sure to chill the tart shells before filling and avoid overbaking the custard.
Can I serve them warm?
Yes, I love serving them slightly warm when the filling is soft and creamy.
What if I don’t have tart molds?
I sometimes use a muffin tin lined with parchment for smaller tarts.
Can I add fruit to the filling?
Yes, I occasionally top them with a few berries or sliced fruit before baking.
Can I make these tarts gluten-free?
Yes, I use a gluten-free flour blend for the crust with good results.
Conclusion
Hokkaido Baked Cheese Tarts are one of my favorite desserts for when I want something light, creamy, and irresistibly elegant. The buttery crust and delicate cheese filling create a perfect harmony of textures and flavors. Whether I serve them at a gathering or enjoy one with tea, they always feel like a little taste of luxury.
Hokkaido Baked Cheese Tarts are delicate Japanese-style desserts featuring a crisp, buttery crust filled with a light, creamy cheese custard. Their golden tops and velvety centers create a perfect balance of sweetness and richness, making them an elegant treat for tea time or special occasions.
Ingredients
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, cold and cubed
1 large egg yolk
150 g cream cheese, softened
50 g unsalted butter, softened
60 g granulated sugar
2 large eggs
100 ml heavy cream
100 ml milk
2 tablespoons cornstarch
1 teaspoon vanilla extract
Instructions
Preheat oven to 320°F (160°C).
In a bowl, mix flour and powdered sugar. Rub in cold butter with fingertips until mixture resembles coarse crumbs.
Add egg yolk and mix until dough forms. Wrap in plastic wrap and chill for 30 minutes.
Roll out dough and press into tart molds. Chill again for 10 minutes.
In a separate bowl, beat cream cheese and softened butter until smooth. Add sugar and beat until fluffy.
Add eggs one at a time, mixing well after each addition. Sift in cornstarch, then gradually add milk, cream, and vanilla extract until mixture is smooth.
Pour filling into chilled tart shells, filling about 3/4 full.
Bake 25–30 minutes, until tops are golden and slightly puffed.
Cool completely before removing from molds. Serve warm or chilled.
Notes
Add lemon zest for a bright citrus flavor or use almond or matcha extract for a twist.
Brush tops with honey or sugar syrup before baking for a glossy, caramelized finish.
Can be made with store-bought tart shells to save time.
Reheat tarts at 300°F (150°C) for 5 minutes to enjoy them warm.
Freeze up to 1 month and thaw overnight in the refrigerator before serving.
