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Japanese  Cheese Tarts


9 tarts


55 minutes



– 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

Step 1

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.

Step 2

Whisk the egg yolk into the mixture, and knead them into a dough with your hand. Keep kneading the dough until smooth.

Step 3

Preheat the oven to 410°F (210°C).

Step 4

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.)

Step 5

Bake the shells for 15 minutes.

Step 6

Let the tart shells cool completely before removing them from the molds.

Step 7

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.

Step 8

Fill the piping bag with the mixture and pipe it into the shells. Freeze the cheese tarts for 4 hours until firm.

Step 9

Preheat the oven to 410°F (210°C)

Step 10

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.

Step 11

Bake the cheese tarts for 15 minutes.

HOW MANY CALORIES PER SERVING? This recipe is 361 per serving.

Easy cheese tart recipe with buttery tart shells and rich filling. These creamy Japanese cheese tarts are delicious and addictive, with flaky shells and a gooey cream cheese filling.

Thick Brush Stroke



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