Description
This *Hokkaido Cheese Tart* features a buttery, flaky crust filled with a creamy blend of cream cheese, mascarpone, and Parmesan cheese. A perfect treat for any occasion!
Ingredients
Scale
- ⅓ cup unsalted butter (75g), softened
- 2 tablespoons granulated sugar (25g)
- 1 egg yolk (room temperature)
- ½ teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup all-purpose flour (130g)
- 3.5 oz cream cheese (100g)
- 3.5 oz mascarpone cheese (100g)
- 1 oz Parmesan cheese (30g), grated
- 2 tablespoons unsalted butter (30g)
- ⅓ cup milk (80ml)
- ¼ cup icing sugar (30g), sifted
- 1 tablespoon corn starch, sifted
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 egg, lightly beaten
- 1 egg yolk (for egg wash)
Instructions
- To make the crust: In a bowl, cream together softened butter and granulated sugar. Add the egg yolk, vanilla extract, and lemon zest. Mix well.
- Gradually add the flour and mix until the dough comes together. Be careful not to overwork it. Wrap in cling film and chill for 1 hour.
- While the dough chills, prepare the filling: In a pot over medium heat, melt the cream cheese, mascarpone, Parmesan, butter, and milk. Stir occasionally until smooth.
- Add the sifted icing sugar and corn starch, and cook until the mixture thickens. Stir in the egg, vanilla extract, and lemon juice. Cook until the mixture becomes custard-like. Strain and cool the filling.
- After the dough has chilled, press it into tart pans and bake at 340°F (170°C) for 15 minutes. Let the shells cool before removing from the pans.
- Pipe the cooled filling into the tart shells and freeze for 30 minutes to set the filling.
- Brush the tarts with egg yolk and bake for a few minutes to lightly brown the top. Let cool before serving.
Notes
- For a more robust flavor, try adding a touch of lemon zest to the filling.
- To make mini tarts, simply divide the dough and filling into smaller portions and adjust baking times accordingly.
- If you’re vegan, substitute the cheeses with plant-based alternatives and use flax eggs as a binder.
- These tarts can be made ahead of time and stored in the fridge for up to 3 days or frozen for longer storage.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 tart
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Hokkaido Cheese Tart, cheese tart recipe, Hokkaido tart, Japanese cheese tart, creamy cheese tart, Hokkaido dessert, homemade cheese tart