Hokkaido Baked Cheese Tarts

Name: How to cook Hokkaido Baked Cheese Tarts - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18 mini tarts
Cuisine: Us

Introduce

Chef :

Yummiche

Hokkaido Baked Cheese Tarts

Sweet and savory baked cheese tarts that are so popular right now, better served hot from the oven!

Ingredient

Food ration :

18 mini tarts

165 g

egg yolk for brushing on top of the custard

Cooking instructions

* Step 1

To make the crust: Stir in the flour and sugar together in a large bowl, then add the butter and rub in your fingertips until the mixture looks like crumbs.

* Step 2

Break in the egg and work into the mixture with your fingers, breaking it together to form a soft dough.

* Step 3

Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Chill for at least 1 hour before using.

* Step 4

After 1 hour, remove the dough from fridge. Dust your work surface (and rolling pin) with flour, roll the dough thinly, about 3-4 mm thickness. Use a 7 cm cutter to stamp the dough.

* Step 5

Place the cut dough over a tart tin (mine is 5.5cm top/3cm base) and gently press it downwards. Using finger tips, gently press and mold the dough into the tart tin.

* Step 6

Use a fork to poke holes at the base of the tart cases. Bake the tarts at 180C for 10 mins.

* Step 7

The tarts will be slightly browned. Let them cool completely before use.

* Step 8

To make the fillings: Add cream cheese, mascarpone cheese, parmesan cheese, fresh milk and salted butter into a thick-based pot. Keep whisking the mixture till everything is melted.

* Step 9

Once the mixture has melted, add corn starch and icing sugar. Mix till well-blended, the mixture will thicken slowly.

* Step 10

Add the eggs, vanilla extract and lemon juice. Mix till well-blended, the mixture will further thicken into custard. Taste the custard and if desired, add some sea salt to increase intensity of cheese taste.