Easy Japanese Cheese Tart Recipe: Perfect for Dessert Lovers
Hey there, fellow foodies! If you’re looking for a new dessert recipe to try out, then you’ve come to the right place. Today, I’m excited to share with you my take on the classic Hokkaido baked cheese tarts. These delicious tarts originated in Japan but have gained worldwide popularity, especially in places like Hong Kong and the United States. And let me tell you, once you try these creamy Japanese cheese tarts, you’ll understand why they’ve become one of my favorite desserts.
Now, you might be thinking, “What’s so special about a cheese tart?” Well, let me tell you, these aren’t just any cheese tarts. These tarts have a gooey cream cheese filling that oozes out with every bite, leaving you with an irresistible molten cheese experience. Plus, the base of the tart cases is made with a buttery pie crust that’s so flaky and delicious, you won’t be able to resist going back for seconds.
But what really sets these tarts apart is the cheese combination used in the filling. It’s made with a mixture of Hokkaido cream cheese, Philadelphia cream cheese, parmesan cheese, and heavy cream, resulting in a rich filling with a mild flavor that’s not too overwhelming. The texture is creamy and smooth, with just the right consistency, making it the perfect accompaniment to the buttery tart shells.
Now, I know what you might be thinking, “This sounds like it’s going to take so much time and effort to make.” But fear not! My Japanese cheese tarts recipe is easy to follow and doesn’t require too many ingredients. Plus, I’ve included tips and tricks along the way to ensure that you get perfect results every time.
So, grab your apron, preheat your oven, and let’s get baking these delicious tarts! Trust me, the aroma of these tarts baking in the oven is enough to make your mouth water. And once you take that first bite, you’ll be transported to dessert heaven. Happy baking!
Why You’ll Love This Japanese Cheese Tart Recipe
Are you in the mood for something sweet and creamy? Look no further than these irresistible Japanese cheese tarts! Trust me, you’ll love this recipe, and here’s why.
First off, let’s talk about that cheese filling. It’s made with the finest ingredients, including Hokkaido cream cheese, Philadelphia cream cheese, parmesan cheese, and heavy cream. The result? A velvety smooth custard with just the right consistency, and a mild flavor that’s sure to please. The cheese mixture is what makes these tarts so special, with an ooze of sweet molten cheese that’s simply irresistible.
And let’s not forget about the buttery tart shells. The pastry dough is made with flour, butter, and just a hint of salt, resulting in a flaky and delicious base for the creamy filling. Plus, the aroma of these tarts baking in the oven is enough to make your mouth water.
But here’s the best part: this Japanese cheese tarts recipe is easy to follow and doesn’t require too many ingredients. All you need are a few key items from the keyword list, including Hokkaido cream cheese, parmesan cheese, heavy cream, and a few more. You can even make substitutions or variations to the recipe to suit your tastes.
And once you’ve baked these delicious tarts, you can serve them with a variety of accompaniments, such as ice cream, apricot jam, or even just a sprinkle of sea salt. They pair perfectly with a cup of tea or coffee, making them the ultimate indulgence.
So why not give this recipe a try? With a few simple steps and some good quality ingredients, you can whip up a batch of these delicious tarts in no time. Trust me, your taste buds will thank you. Happy baking!
Before you start baking these delicious Japanese cheese tarts, make sure you have all the necessary ingredients on hand. Here’s a detailed list of what you’ll need:
For the tart pastry:
- 1 1/4 cups all-purpose flour
- 1/4 cup icing sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cubed and chilled
- 1 egg yolk
- 2 tbsp cold water
For the cheese custard:
- 8 oz Hokkaido cream cheese, room temperature
- 4 oz Philadelphia cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 2 egg yolks
- 1 tbsp corn starch
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1/4 cup grated parmesan cheese
For the egg wash:
- 1 egg yolk
- 1 tbsp water
Substitutions and variations:
- If you can’t find Hokkaido cream cheese, you can substitute with any good quality cream cheese.
- The parmesan cheese can be substituted with another hard cheese, such as pecorino romano.
- You can use apricot jam or sea salt as a topping for the tarts, if desired.
As for equipment, you’ll need tart pans or molds, a baking sheet, a small pot, a large bowl, and a piping bag.
Make sure to read through the recipe carefully before starting, and have all your ingredients measured and prepared ahead of time. This will help ensure that your tarts turn out perfectly. Happy baking!
The Recipe How-To
Are you ready to get baking? Follow these step-by-step instructions to make the most delicious Japanese cheese tarts you’ve ever tasted.
Step 1: Prepare the tart pastry
To make the tart pastry, start by combining the flour, icing sugar, and salt in a large bowl. Add the cubed butter and use your fingers to rub it into the flour mixture until it resembles coarse sand. Add the egg yolk and cold water, and mix until the dough comes together. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Step 2: Prepare the cheese custard
In a separate bowl, beat together the Hokkaido cream cheese, Philadelphia cream cheese, and granulated sugar until smooth. Add the heavy cream, egg yolks, corn starch, vanilla extract, lemon zest, and lemon juice, and mix until well combined. Fold in the grated parmesan cheese.
Step 3: Roll out the tart pastry
Preheat your oven to 375°F (190°C) in fan mode. Roll out the chilled pastry dough on a lightly floured surface until it’s about 1/8 inch thick. Use a cookie cutter or a knife to cut out circles that are slightly larger than your tart molds.
Step 4: Line the tart molds
Place the pastry circles in the tart molds, pressing them gently into the bottom and sides. Trim off any excess dough around the edges. Prick the bottoms of the tart shells with a fork to prevent them from puffing up during baking.
Step 5: Blind bake the tart shells
Line the tart shells with parchment paper and fill with baking beans or rice. Blind bake the shells for 15 minutes, then remove the parchment and beans and bake for another 5 minutes, or until they’re golden brown. Remove from the oven and let cool.
Step 6: Fill the tart shells with the cheese custard
Fill each baked tart shell with the cheese custard mixture, using a piping bag for a neater finish. Brush the edges of the tart shells with the egg wash.
Step 7: Bake the tarts
Bake the tarts in the preheated oven for 12-15 minutes, or until the filling is set and the tops are golden brown. Remove from the oven and let cool on a wire rack.
Step 8: Serve and enjoy
Serve the tarts warm or at room temperature, with a dollop of ice cream or a drizzle of apricot jam if desired. Sit back and enjoy the creamy texture and mild flavor of these irresistible Japanese cheese tarts.
So there you have it, folks! Follow these simple steps and you’ll have a batch of delicious tarts in no time.
Substitutions and Variations
One of the great things about this Japanese cheese tart recipe is that it’s easy to make substitutions or variations to suit your tastes. Here are a few ideas to get you started:
- If you can’t find Hokkaido cream cheese, you can substitute with any good quality cream cheese. This will still result in a creamy texture, but the flavor may be slightly different.
- The parmesan cheese can be substituted with another hard cheese, such as pecorino romano. This will give the tarts a slightly different flavor profile.
- For a more velvety smooth custard, you can add an extra egg yolk to the cheese mixture.
- If you want a more pronounced lemon flavor, you can add an extra teaspoon of lemon zest to the cheese mixture.
- If you want to add some texture to the tart shells, you can mix some bread crumbs into the pastry dough before rolling it out.
- Instead of making individual tarts, you can make one large tart using a shallow pan. This will result in a different presentation but still have the same great flavor.
Remember, these are just a few ideas to get you started. Don’t be afraid to get creative and experiment with different flavors and ingredients. Who knows, you may even come up with your own unique twist on these delicious tarts!
However, keep in mind that when making substitutions or variations, the consistency of the filling may be affected. Be sure to adjust the recipe accordingly to ensure that the filling has the right texture and doesn’t become too runny or grainy.
So go ahead, have fun with this recipe, and let your creativity run wild!
Serving and Pairing
Once your Japanese cheese tarts are baked to perfection, it’s time to think about how to serve and pair them for the ultimate indulgence.
One great way to serve these tarts is warm or at room temperature, with a dollop of ice cream on top. The contrast of the warm tart and the cold ice cream is simply heavenly. You can use any flavor of ice cream you like, but vanilla or green tea are good options that won’t overpower the delicate flavor of the tarts.
Another way to serve these tarts is with a drizzle of apricot jam on top. The tartness of the jam pairs perfectly with the mild sweetness of the tarts. You can also sprinkle a little sea salt on top for a touch of savory flavor.
When it comes to pairing these tarts with beverages, tea or coffee are classic choices that won’t overpower the flavor of the tarts. If you’re feeling more adventurous, you can try pairing them with a sweet dessert wine, such as Moscato or Sauternes. The wine’s sweetness will complement the sweetness of the tarts, while the acidity will cut through the richness of the cheese filling.
No matter how you choose to serve or pair these tarts, one thing is for sure: they’re sure to be a hit with anyone who tries them. Their creamy texture and mild flavor make them the perfect ending to any meal, or just a delicious snack any time of day.
So go ahead, indulge in a few of these delightful tarts and pair them with your favorite beverage for the ultimate culinary experience. Happy eating!
Make-Ahead, Storing, and Reheating
If you’re planning to make these Japanese cheese tarts ahead of time, or if you have leftovers, here are some tips on how to store and reheat them for the best results.
First off, these tarts are best eaten fresh out of the oven, while the filling is still warm and gooey. If you’re not planning to eat them right away, store them in an airtight container at room temperature for up to one day. If you need to store them for longer, place them in the refrigerator for up to three days.
When reheating the tarts, be careful not to overheat them, as this can cause the cheese filling to become too runny. To reheat them, place them in a toaster oven or a regular oven preheated to 350°F (175°C) for 5-7 minutes, or until they’re warm and crispy on the outside.
If you’re planning to freeze the tarts, it’s best to freeze them before baking. Simply prepare the tart shells and freeze them in an airtight container for up to one month. When you’re ready to bake them, fill them with the cheese custard and follow the baking instructions in the recipe.
Remember, while these tarts can be stored and reheated, they’re best enjoyed fresh out of the oven. The aroma of the tarts baking in the oven is enough to make anyone’s mouth water, and the creamy filling is simply irresistible. So if you can, try to enjoy these tarts right away for the ultimate indulgence.
But if you do have leftovers or need to make them ahead of time, follow these storage and reheating tips for the best possible results. Happy baking and eating!
Tips for Perfect Results
If you want to take your Japanese cheese tarts to the next level, here are some additional tips and tricks to consider:
- Try using mascarpone cheese instead of Hokkaido cream cheese for a richer, creamier filling.
- When making the dough for the tart shells, use a food processor with a paddle attachment to make the process easier and faster.
- To keep your cheese tarts warm, place them on a baking paper-lined baking sheet and cover with aluminum foil until ready to serve.
- When making the cheese custard, add 1 tablespoon of lemon juice for a tangy flavor that complements the cheesy filling.
- If you’re short on time, bake the tart shells with pie weights for 10-12 minutes to save time on blind baking.
- Use cake flour instead of all-purpose flour for a lighter and flakier crust.
- Don’t forget to add a pinch of salt to your dry ingredients for a balanced flavor profile.
- To achieve the perfect golden color on your tarts, bake them on the middle rack of your oven.
- If you don’t have a tart mold, you can use a muffin tin instead.
- Instead of using only cream cheese in the cheese custard, try mixing it with other favorite cheeses for a unique and delicious flavor.
- For a more velvety smooth custard cheese filling, cook the custard over medium heat, stirring constantly until it reaches the right consistency.
- If you’re looking for inspiration for different cheese tart flavor combinations, check out Culture Cheese Magazine for some ideas.
- Finally, don’t be afraid to experiment with different baked cheese tart recipes to find your perfect combination of crust and filling.
By following these additional tips and tricks, you’ll be able to make the most delicious Japanese cheese tarts that will impress even the most discerning cheese lovers. Happy baking!
In conclusion, Japanese cheese tarts are the perfect dessert for any occasion. With their buttery crust and creamy cheese filling, they’re sure to satisfy any sweet tooth. Whether you’re making them for a special occasion or just for a fun baking project, these tarts are a delicious and easy-to-make treat.
With the tips and tricks outlined in this recipe, you’ll be able to achieve the perfect texture and flavor for your tarts every time. Whether you’re using Hokkaido cream cheese or mascarpone, cake flour or all-purpose flour, there’s no wrong way to make these tarts. The possibilities for flavor combinations are endless, so don’t be afraid to get creative and experiment with your favorite cheeses and ingredients.
Remember to enjoy your tarts fresh out of the oven, while the filling is still warm and gooey. And if you do have leftovers, follow the tips for storing and reheating for the best possible results.
Whether you’re a seasoned baker or just starting out, these Japanese cheese tarts are sure to become one of your favorite recipes. So what are you waiting for? Get in the kitchen and start baking!
Japanese Cheese Tarts
- Tart mold
- -Mixing bowl
- Rolling Pin
- Pastry cutter
- Measuring cups and spoons
- 1 cup all-purpose flour
- 1/4 cup icing sugar
- 1/2 cup unsalted butter cut into cubes and at room temperature
- 1/2 cup Hokkaido cream cheese
- 1/4 cup parmesan cheese
- 1/2 cup heavy cream
- 2 egg yolks
- 1 tablespoon corn starch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the flour and icing sugar. Add the butter and mix until the dough comes together.
- Roll out the dough with a rolling pin and use a pastry cutter to cut out circles that are slightly bigger than the tart molds.
- Press the dough circles into the tart molds, making sure to press the dough up against the sides of the molds.
- In another mixing bowl, whisk together the cream cheese, parmesan cheese, heavy cream, egg yolks, corn starch, vanilla extract, lemon zest, and lemon juice until smooth.
- Pour the cheese mixture into the tart shells, filling them about 3/4 of the way full.
- Bake the tarts for 15-20 minutes or until the tops are golden brown.
- Be sure to use a tart mold that’s the right size. If the mold is too small, the filling will overflow, and if it’s too big, the tart shells will be too thin and won’t hold their shape.
- To achieve flaky shells, make sure your pastry dough is chilled and handle it as little as possible. This will help prevent the dough from becoming too tough or sticky.
- When making the cheese custard, make sure to cook the custard over low heat and stir constantly to prevent it from curdling or forming grainy bits.
- Straining the custard mixture before filling the tart shells can also help remove any fine lumps that may have formed.
Your Own Notes
by Chef Chloe
Chloe is passionate about creating unique dishes that draw on the flavors of her favorite cultures. She loves experimenting with new ingredients and pushing the boundaries of traditional recipes. Her enthusiasm for cooking is infectious, and she is always eager to share her creations with friends and family.