Hokkaido Cheese Tart

If you’ve ever had a Hokkaido Cheese Tart, you know just how indulgent and satisfying it can be. The buttery, flaky crust combined with the creamy, cheesy filling is a match made in dessert heaven. While these tarts are popular across Asia, you don’t need to fly all the way to Japan to enjoy them. In this guide, we’ll show you how to make your own Hokkaido Cheese Tart right in the comfort of your kitchen. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and incredibly rewarding. Let’s dive in and start baking!

Key Ingredients for Hokkaido Cheese Tart

Crust Ingredients for the Tart Shell

The tart shell is the foundation of the Hokkaido Cheese Tart, and it’s important to get it just right. You want a buttery, slightly sweet crust that holds the creamy filling without being too thick or overwhelming. Here’s what you’ll need for the crust:

• ⅓ cup unsalted butter (75g), softened – The butter gives the crust that rich, melt-in-your-mouth texture.
• 2 tablespoons granulated sugar (25g) – Adds a subtle sweetness to balance the savory filling.
• 1 egg yolk (room temperature) – Helps bind the dough together, giving it a nice structure.
• ½ teaspoon vanilla extract – Adds a gentle warmth to the flavor.
• Zest of 1 lemon – Brings a bright, fresh flavor that pairs perfectly with the rich filling.
• 1 cup all-purpose flour (130g) – The base of the crust, giving it the right texture and crunch.

When making the crust, be careful not to overwork the dough. A light hand is all you need for a tender, flaky crust that’ll complement the creamy cheese filling.

Cheese Filling Ingredients

Now let’s talk about the star of the show—the creamy, cheesy filling that makes the Hokkaido Cheese Tart so irresistible. Here’s what you’ll need:

• 3.5 oz cream cheese (100g) – Cream cheese gives the filling its rich, smooth texture.
• 3.5 oz mascarpone cheese (100g) – Adds extra creaminess and a subtle sweetness.
• 1 oz Parmesan cheese (30g), grated – Parmesan gives the filling a little tang and umami, balancing the creaminess.
• 2 tablespoons unsalted butter (30g) – Adds richness to the filling.
• ⅓ cup milk (80ml) – Helps smooth out the filling for a velvety texture.
• ¼ cup icing sugar (30g), sifted – Sweetens the filling just enough without overpowering the cheeses.
• 1 tablespoon corn starch, sifted – Helps thicken the filling to the right consistency.
• ½ teaspoon vanilla extract – For a touch of sweetness and depth of flavor.
• 1 tablespoon lemon juice – Adds a bit of tang to brighten up the flavors.
• 1 egg, lightly beaten – To help bind everything together and give the filling structure.

With these ingredients, you’ll create a perfectly smooth and creamy filling that complements the crispy tart shell. It’s the combination of cheeses, butter, and a hint of lemon that makes this tart so special.

How to Make Hokkaido Cheese Tart

Preparing the Tart Shell

First things first, we’ll need to prepare the crust. Here’s how to do it:

1. Mix the Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar using a spatula or hand mixer. The mixture should be smooth and creamy.
2. Add the Wet Ingredients: Stir in the egg yolk, vanilla extract, and lemon zest. Mix until fully combined.
3. Add the Flour: Gradually mix in the flour. Be gentle—mix until everything just comes together. You don’t want to overwork the dough.
4. Chill the Dough: Once the dough is formed, wrap it in plastic wrap and place it in the fridge for at least 1 hour. This helps the dough firm up and makes it easier to handle.

Making the Cheese Filling

While the dough chills, you can start on the filling. Here’s how to create that smooth, creamy filling for the Hokkaido Cheese Tart:

1. Melt the Cheeses: In a thick-bottomed pot, combine the cream cheese, mascarpone cheese, Parmesan cheese, milk, and butter. Heat over medium heat, stirring constantly, until the cheeses have fully melted and the mixture is smooth.
2. Add the Dry Ingredients: Stir in the icing sugar and cornstarch, mixing until the filling is smooth and well-combined. Continue to cook for another minute to help thicken the mixture.
3. Finish with Egg and Lemon: Lower the heat and add the beaten egg, vanilla extract, and lemon juice. Keep stirring until the mixture thickens to a custard-like consistency.
4. Cool the Filling: Remove the mixture from the heat and strain it into a clean bowl to remove any lumps. Cover the bowl with cling film, making sure the plastic touches the surface of the filling to prevent a skin from forming. Let the filling cool completely at room temperature.

Assembling the Tart

Once both the shell and filling are ready, it’s time to assemble your Hokkaido Cheese Tart:

1. Prepare the Tart Shells: Take the chilled dough out of the fridge and divide it into small portions. Press each portion into the bottom and sides of your mini tart moulds. Make sure to press the dough firmly so it holds its shape during baking.
2. Bake the Tart Shells: Bake the tart shells in a preheated oven at 340°F (170°C) for about 15 minutes or until they’re golden brown. Once they’re done, let them cool completely before removing them from the moulds.
3. Fill the Tart Shells: Once the tart shells have cooled, fill them with the creamy cheese filling. You can use a spoon or a piping bag to fill each shell. Be generous with the filling, but don’t overfill it.
4. Chill and Set: Once the tarts are filled, place them in the fridge for about 30 minutes to let the filling firm up before serving.

Tips for Perfect Hokkaido Cheese Tarts

How to Get the Perfect Crust

The Hokkaido Cheese Tart crust plays a crucial role in its success, and getting it right is all about the texture. To ensure your crust is flaky and buttery, follow these tips:

• Don’t Overmix the Dough: When you’re combining the butter, sugar, and flour, be careful not to overwork the dough. Mixing too much can make the crust tough instead of light and crumbly.
• Chill the Dough: After mixing, wrap the dough in cling film and chill it in the fridge for at least an hour. Chilling makes it easier to handle and ensures your crust won’t shrink during baking.
• Use the Right Size Tart Pan: For a neat and professional-looking Hokkaido Cheese Tart, use the correct tart mould size. Typically, mini tart pans (around 2.5 inches in diameter) work best for individual servings. Don’t forget to press the dough evenly into the pan to avoid any uneven baking.

Making Ahead of Time

A big bonus with the Hokkaido Cheese Tart is that it can be made ahead of time. In fact, the flavors actually improve if you allow it to chill for a while before serving. Here’s how to make it easier:

• Prepare the Tart Shells and Filling in Advance: You can bake the tart shells a day ahead and store them in an airtight container. Similarly, the cheese filling can be made ahead of time, so all you need to do is assemble the tart just before serving.
• Freezing Option: You can even freeze the tarts once they’re assembled. Just pop them in the freezer for 30 minutes to firm up the filling, then wrap them well. When you’re ready to serve, let them thaw in the fridge overnight.

Serving and Storing Your Hokkaido Cheese Tarts

Serving Suggestions

The beauty of the Hokkaido Cheese Tart lies in its versatility. Here are a few ways to make your tarts even more enticing when serving:

• Garnishing: You can top the tarts with fresh fruits like berries, a drizzle of honey, or even a dusting of powdered sugar for a simple yet elegant touch. Adding a dollop of whipped cream or a scoop of vanilla ice cream on the side also makes for a delightful treat.
• Pairing with Drinks: These tarts pair wonderfully with a cup of coffee, a chilled glass of iced tea, or even a light sparkling wine. Their smooth texture and balanced flavor make them the perfect complement to almost any drink.

Storing Leftovers

If you’re lucky enough to have leftovers, storing them correctly is key to maintaining the tart’s freshness:

• Refrigerate for Freshness: After serving, store any remaining Hokkaido Cheese Tarts in an airtight container in the refrigerator for up to 3 days. The filling will stay creamy, and the crust will remain crisp.
• Freezing for Later: Want to make a batch ahead of time? You can freeze the tarts once fully assembled and cooled. Wrap each tart tightly in plastic wrap and foil, then store in a freezer-safe bag. When you’re ready to enjoy them, simply thaw them overnight in the fridge.

For more delicious recipes, check out our article on Lemon Blueberry Tart, another delightful dessert that’s perfect for any occasion!

FAQs About Hokkaido Cheese Tarts

Can I Use Different Types of Cheese?

If you don’t have the exact cheeses called for in the Hokkaido Cheese Tart recipe, don’t worry! While cream cheese, mascarpone, and Parmesan are traditional choices, there are alternatives you can experiment with:

• Cream Cheese Substitutes: If you’re out of cream cheese, ricotta or a mild goat cheese can work, though they may slightly alter the texture.
• Mascarpone Alternatives: Greek yogurt or sour cream can serve as substitutes for mascarpone if you’re looking for a slightly tangy flavor.
• Parmesan: For the Parmesan, Pecorino Romano or even Asiago can be used in its place to retain that cheesy richness.

Just keep in mind that substituting cheeses might alter the tart’s flavor slightly, but it will still be delicious. Feel free to experiment with different types of cheese to suit your tastes.

Can I Make Mini Hokkaido Cheese Tarts?

Yes, absolutely! Mini Hokkaido Cheese Tarts are a great idea if you’re looking to make individual servings. Simply use smaller tart pans or a muffin tin, adjusting the amount of dough and filling accordingly. Bake them at the same temperature, but keep an eye on the cooking time—mini tarts typically need less time in the oven, so start checking after 12 minutes.

This makes them perfect for parties, picnics, or any occasion where you want a smaller, bite-sized version of this delicious dessert.

How Can I Make Hokkaido Cheese Tarts Vegan?

If you’re following a vegan diet or want to cater to vegan guests, you can still enjoy Hokkaido Cheese Tarts with a few simple substitutions:

• Vegan Cream Cheese: Use vegan cream cheese as a substitute for regular cream cheese. There are many plant-based brands available that will give you the same creamy texture.
• Non-Dairy Milk and Butter: Swap in coconut or almond milk and vegan butter to replace dairy in the filling and crust.
• Egg Replacement: Use a flax egg or other egg replacer to bind the filling together.

These changes will create a vegan-friendly Hokkaido Cheese Tart that’s just as delicious as the original!

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