Description
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.
Nutrition
- Serving Size: 1 tart
- Calories: 290
- Sugar: 14g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg
