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Cheese Tart
Japanese Cheese Tarts are also called Hokkaido cheese tarts. They are a trendy dessert that is known worldwide for their delicious and amazing taste.
These baked cheese tarts are addictive because of the rich cream cheese filling. Unlike other egg tarts, the cheese tarts are delightful to enjoy either warm, chilled or frozen, offering a completely different texture from the filling. Suffice it to say, the taste is always scrumptious.
This Japanese cheese tarts recipe is a must-try; they are perfect as dessert for any occasions, especially the holidays!
Ingredients for Hokkaido Cheese Tarts
How to make cheese tart shells? The buttery and flaky tart shells call for the following ingredients:
- All-purpose flour
- Butter
- Powdered (icing) sugar
- Egg
The cheese tart filling calls for four ingredients:
- Cream cheese
- Powdered (icing) sugar
- Heavy whipping cream
- Corn starch
How to Make Japanese Cheese Tarts?
Combine flour and sugar in a bowl and whisk them with chilled butter cubes. Beat the mixture with an electric hand whisk constantly until crumbs form. Continue whisking the mixture while adding the egg yolk one at a time. Knead the dough until smooth with your hands.
Arrange the dough into a tart mold. Use a 2.6-inch mini tart mold and fill it with a small portion of the dough. Press gently to even out the pastry dough and cut the excess dough from the edge. Preheat the oven to 410°F (210°C) and bake the tart shells for 15 minutes or until golden brown.
Remove the tart shells from the mold when they cool down.
Soften the cream cheese at room temperature before combining it with the sugar to reduce lumping. Use a spatula to mix cream cheese and sugar in a bowl. Continue mixing the mixture while adding heavy cream in three portions. Finally, sift the corn starch into the mixture and whisk well.
Transfer the cheese filling to a piping bag and squeeze it in the middle of the cooled tart shells. Freeze the cheese tarts for 4 hours until firm.
Preheat the oven to 410°F (210°C). Remove the frozen cheese tarts from the freezer and egg wash them immediately. Bake them for 15 minutes.
Baking Tips
Prepare the dough with chilled butter, milk and eggs to create a crumblier crust for the cheese tarts.
To make a flat and even tart shell, gently press the dough into the mold and prick the bottom with a fork. This step prevents the shell from popping up from the bottom after baking, which bring more volume to the cheese filling.
Since the filling is not cooked in this recipe, softening the cream cheese at room temperature beforehand is essential. It helps to reduce the lumps in the mixture and creates a smooth texture for the filling.
Frequently Asked Questions
How to Serve Baked Cheese Tarts?
Serve Japanese cheese tarts warm and fresh off the oven. They can also be served chilled and frozen. The creamy baked cheese filling tastes like ice cream after refrigerated!
How to Store Cheese Tarts?
There are several ways to store cheese tart:
If you like chilled cheese tarts, you can refrigerate them in an airtight container or plastic bag for up to 3 days. Freezing the cheese tarts will last one week.
Another quick and easy way to store the cheese tarts is to freeze them before baking. You can always make the warm cheese tarts by baking them straight from the freezer. Don’t forget to brush the egg wash on them before baking.
How Many Calories per Serving?
This recipe is 361 per serving.
These cheese tarts are great for afternoon tea. For an Asian style tea break, I recommend the following recipes.
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Cheese Tarts
Ingredients
Tart Shells
- 8 1/2 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered (icing sugar)
- 1 egg yolk
Cream Cheese Filling
- 1 cup cream cheese
- 3 tablespoons powdered (icing sugar)
- 2/3 cup heavy whipping cream
- 1 teaspoon corn starch
Egg Wash
- 1/2 tablespoon milk (or water)
- 1 egg yolk
Instructions
Tart Shells
- Cut the butter into small cubes. Combine flour, sugar, and butter in the mixing bowl and beat them with an electric whisk until crumbs form.
- Whisk the egg yolk into the mixture, and knead them into a dough with your hand. Keep kneading the dough until smooth.
- Preheat the oven to 410°F (210°C).
- Take a small portion of the dough and press it into a 2.6-inch tart mold evenly. Cut off the excess dough from the edge with a knife and prick the bottom with a fork. (Repeat the exact instructions for the rest of the eight shells.)
- Bake the shells for 15 minutes.
- Let the tart shells cool completely before removing them from the molds.
Cream Cheese Filling
- Soften the cream cheese at room temperature and mix well with sugar in a bowl. Mix and fold the ingredients constantly until smooth with a spatula. Add the heavy whipping cream to the mixture in 3 portions, keep stirring until well combined. Finally, add the corn starch and mix well.
- Fill the piping bag with the mixture and pipe it into the shells. Freeze the cheese tarts for 4 hours until firm.
Bake The Cheese Tarts
- Preheat the oven to 410°F (210°C)
- Prepare the egg wash by adding a half tablespoon of milk and one egg yolk in a bowl, and whisk vigorously until smooth. Brush the frozen cheese tarts with egg wash.
- Bake the cheese tarts for 15 minutes.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
A few more questions :)
1). Is 2.6” mold the measurement from the base diameter or on the top?
Can I use disposable foil tins?
Can I use mini cupcake trays? If so, what’s the temp and time?
2) what is the orange item on the top of fillings.
3) is this similar to Pablo cheese tarts originally from Japan?
Thank you shar
1) The 2.6″ is the measurement for the top of the mold.
Yes, you can use disposable foil tins to make the cheese tarts.
If you want to use mini cupcake trays to make them, I suggest you bake the tart shells for 10 minutes at the same temperature.
2) The orange item on the top of the fillings is the egg wash.
3) These Japanese cheese tarts are similar to the Pablo cheese tarts, both baked cheese tarts.
Can I use disposable foil pie tins? Is your measurement of 2,6” the top or bottom measurement? Dies temp and time change?
Yes, you can use disposable foil pie tins to make cheese tarts. 2.6″ is the top measurement for the tart mold.
Since the disposable foil pie tins are not as good at conducting heat as the metal tart molds, you may bake the tart shells for an extra 5 minutes at the same temperature. And bake the filling at the same temperature and time until the top becomes charred.
Is this similar to the cheese tarts from Pablos Cheese tarts in Japan? Pablos is known for its cheese tarts with an apricot glaze. Can I use the glaze in place of egg wash? Is the cheese tart part similar to Pablos cheese tarts I see on YouTube’s?
Yes, these cheese tarts are similar to the Pablos cheese tarts in Japan, both of them are baked cheese tarts. You can brush the cheese tarts with the glaze instead of egg wash before baking.
What does it taste like? What is the texture lik?
Cheese cake in a tart.
Looks delicious, but I don’t see instructions on how to make an egg wash. I’m guessing 1 beaten egg with a little water added. Does it serve any purpose except adding color? Instead of an egg wash, could a tiny bit of lemon curd provide color (and flavor) instead?
Hi Bernadette, you can make the egg wash by mixing a half tablespoon of water (or milk) and one egg yolk in a bowl and whisk vigorously until smooth. Brush the egg wash on top of the cheese tart before baking will create a shiny, golden-brown finish looking.
Yes, you can use the lemon curd instead of an egg wash; however, the cheese tart will taste differently.
Can I bake them in a 8 inch round baking pan? If so will the baking temperature and time be the same? Thanks.
I haven’t made the cheese tarts in an 8-inch baking pan before. However, I suggest you bake them at the same temperature with an- 8-inch pan and add a few more minutes until the top is slightly charred.
Need to apply oil on the tart mold before putting the dough?
No.
This looks amazing.
2 questions: how can pumpkin it up as it reminds me of a American cheesecake type dessert. Do I add a bit of pumpkin purée from a can and pumpkin spice powder?
Also, I have a 10 qt air oven (not a basket type) what temps and time shoukd I use for this size tartlets ? Thx
You can try to add pumpkin but I think the recipe is great as is and there is no need to change or add anything. Sorry I am not sure about air oven.
Oh I can’t wait to try these, making them for the family get together next weekend, and of course I just have to make some to test just for me myself tomorrow lol.
Awesome!
These tarts sound delicious but at the end you mention”egg wash”. There is nothing in the ingredients for an egg wash.
Hi Val, you can make the egg wash by mixing a half tablespoon of milk (or water) and one egg yolk in a bowl. Whisk them vigorously until smooth and brush on top of the cheese tart before baking. The egg wash will create a shiny, golden-brown finish looking for the cheese tarts.
Can I use muffin tin. Don’t have tart individual molds.
Yes.