Biting into a Hokkaido cheese tart is a dream for anyone who loves treating themselves to a good pastry. From its perfectly flaky crust to creamy cheesy filling, this tart that was inspired by Hokkaido’s dairy products and a bakery in its city has been a massive hit over the years. With stores all over in Singapore, Malaysia and Indonesia you can easily order a box of them in no time. But where’s the fun in that? ? Get yourself in the kitchen and whip up this easy Hokkaido cheese tart recipe instead so that you’ll have an awesome pastry up your sleeve whenever you need it.
Ingredients (serves 8)
For the crust
- ½ cup unsalted butter (room temperature)
- ¼ cup granulated white sugar
- 1 large egg (lightly beaten)
- 1 ½ cup all-purpose flour
- ⅛ tsp salt
For the filling
- 8 oz (226g) cream cheese
- 2 ½ tbsp unsalted butter
- ¼ cup granulated white sugar
- 1 ⅓ tbsp cornstarch
- 1 egg (room temperature)
- 5 oz (153g) plain yogurt
- 1 tsp vanilla essence
- 1 tbsp lemon juice
- 1 egg yolk (to brush the top)
- Starting with the shell, add butter and sugar into a bowl and mix well with a spatula. Slowly add egg in and beat the mixture, but be careful not to overbeat.
- Add flour, salt and mix until you get a ball of dough.
- Wrap the dough in plastic wrap and place in the fridge for about 1 hour while you work on the filling.
- Place cream cheese and butter in a heatproof bowl and set it over a saucepan that’s filled with a few cups of simmering hot water (make sure to not let the bottom of the bowl touch the surface of the water in the pan). Whisk constantly until the cheese and butter have melted completely.
- Take the bowl of the heat and add in sugar, cornstarch, egg and yogurt one by one and incorporate well until there are no lumps. Then, add vanilla essence and lemon juice.
- Place the bowl back onto the heat and continue to stir until the mixture thickens into a custard texture.
- Cover the surface of the custard with cling wrap and set aside to cool.
- Preheat your oven to 180°C.
- Remove the dough from the fridge and, using a small amount at a time, press it into a tart mould or a standard sized muffin pan. Cut off any excess dough with a knife and prick the base with a fork.
- Bake the shell for about 12 to 15 minutes until the crust is light golden brown. Then, set aside to cool completely and remove the shells from the mould or pan.
- Pipe the filling into the shells and place the tarts in the freezer for about 30 minutes so they can firm up. Once firm, brush the top with some egg yolk wash.
- Place the tarts into the oven and broil for about 45 seconds. Keep a close eye on them as they can burn quickly.
- Remove from the oven and enjoy!
Keeping this recipe in mind, you’ll now have another delicious pastry that you can whip up easily and impress your family friends with for any occasion ?
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