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Japanese cheese tarts
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4.50 from 36 votes

Cheese Tarts

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.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Tarts
Cuisine: Baking Recipes
Keyword: cheese tarts, Hokkaido cheese tarts, Japanese cheese tarts
Servings: 9
Author: Bee Yinn Low

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 cornstarch

Egg Wash

  • 1/2 tablespoon milk or water
  • 1 egg yolk
US Customary - Metric

Instructions

Tart Shells

  • Cut the butter into small cubes. Combine flour, sugar, and butter in a mixing bowl, and beat with an electric whisk until the mixture resembles crumbs. Whisk the egg yolk into the mixture, then knead with your hands until a smooth dough forms.
  • Preheat the oven to 410°F (210°C). Take a small portion of the dough and press it evenly into a 2.6-inch tart mold. Trim off any excess dough from the edges with a knife and prick the bottom with a fork. Repeat these steps for the remaining eight tart shells.
  • Bake the tart shells for 15 minutes. Let them cool completely before removing them from the molds.

Cream Cheese Filling

  • Soften the cream cheese at room temperature and mix it with sugar in a bowl. Use a spatula to stir and fold the ingredients until smooth. Gradually add the heavy whipping cream in three portions, stirring until well combined after each addition. Finally, add the cornstarch and mix until smooth.
  • Fill a piping bag with the mixture and pipe it into the tart shells. Freeze the cheese tarts for 4 hours, or until firm.

Bake The Cheese Tarts

  • Preheat the oven to 410°F (210°C). Prepare the egg wash by whisking together 1/2 tablespoon of milk and 1 egg yolk in a bowl until smooth. Brush the frozen cheese tarts with the egg wash.
  • Bake the cheese tarts for 15 minutes.

Notes

Recipe source: Chef Benz Youtube.

Nutrition

Serving: 9tarts | Calories: 381kcal | Carbohydrates: 22g | Protein: 8g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 126mg | Sodium: 124mg | Potassium: 209mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1077IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 1mg