Easy Hokkaido Cheese Tart Recipe

Easy Hokkaido Cheese Tart Recipe
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Hokkaido cheese tart is a popular Asian Japanese 3 cheese baked dessert tart that is made with cream cheese, mascarpone cheese, and parmesan cheese. Try our easy Hokkaido cheese tart recipe today.

Ingredients For The Tart Pastry:

  • 240 grams all-purpose flour (2 cups)
  • 170 grams chilled unsalted butter, cubed ( 3/4 cup or 12 tablespoons)
  • 2 grams salt (1/2 teaspoon)
  • 45 grams sugar (3 Tablespoons) 
  • 80 grams whole egg ( 2 small eggs)

Ingredients For The Hokkaido Cheese Tart Filling:

  • 450 grams cream cheese ( 2 8oz bricks)
  • 150 grams mascarpone cheese ( 13 tablespoons or 3/4 cup)
  • 60 grams parmesan cheese (12 tablespoons or 1/3 cup)
  • 5 grams vanilla extract ( 1 teaspoon)
  • 150 grams whole eggs  (3 large eggs)
  • 90 grams unsalted butter (6 tablespoons)
  • 300 grams fresh milk ( 11/4 cup)
  • 75 grams icing sugar ( 3/4 cup)
  • 30 grams cornstarch ( 2 tablespoons)
  • 45 grams Lemon juice (3 Tablespoons) 
  • pinch of salt
  • 40 grams egg yolk for glazing (2 large eggs)

Instructions How To Make The Tart Pastry For The Hokkaido Cheese:

  1. In a large mixing bowl with the paddle attachment, add the flour, salt, sugar, and butter and mix until bread crumb consistency. You can also use a food processor and pulse a few seconds. By hand just rub the butter into the flour mix using your fingers until crumbs are achieved.
  2. Add in the eggs and mix or pulse just until a dough is formed. If mixing by hand, work in the eggs into the flour mixture using your fingers until the dough starts to develop.
  3. Transfer the tart pastry dough onto a light flour work surface and form it into a ball. Slightly flatten the pastry dough and refrigerate for at least 1 hour.
  4. Remove the dough from the refrigerator and transfer onto a lightly dusted work surface.
  5. Roll out the dough using a rolling pin, dusting the top with flour to prevent the dough from sticking to about 4mm thickness.
  6. Use a 2 1/2 or 3 inch round cookie cutter to cut out the dough discs.
  7. Place the pastry dough discs onto the greased tart cups and press gently downwards and through the sides of the tart mold. Trim off any excess dough at the rim.
  8. Poke the bottom of the pastry dough in the tart cup and bake at 356°F or 180°C and bake for 10-12 minutes until golden light brown.
  9. Cool with pastry shell in the tart mold and set aside.

Instructions How To Make The Hokkaido Cheese Filling:

  1. In a large pot on medium heat, add the mascarpone, parmesan, cream cheese, mascarpone cheese, parmesan cheese, salt, butter, and milk and cook stirring constantly until mixture is melted and well combined.
  2. Add in the cornstarch and icing sugar and continue to cook on medium heat stirring until the mixture thickens.
  3. Reduce the heat to low and add in the vanilla extract and lemon juice and mix to combine, the mixture will be thicker.
  4. Add in the eggs and mix until well blended and remove from heat.
  5. Fill each tart shell just under the rim of that tart shell with the custard cheese filling and brush the top with some egg yolk.
  6. Repeat until all the tart shells are filled.
  7. Place into oven and bake at 430°F or 220°C for about 5-6 minutes or until the tops are light golden brown.
  8. Remove from the oven and cool.
  9. Serve and enjoy.
Hokkaido Cheese Tart

Hokkaido Cheese Tart

Gimme Yummy
Hokkaido cheese tart is a popular Asian dessert made of three cheeses.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine Asian, Japan, Japanese
Servings 28 tarts
Calories 280 kcal

Ingredients
  

INGREDIENTS FOR THE TART PASTRY:

  • 240 grams all-purpose flour 2 cups
  • 170 grams chilled unsalted butter cubed ( 3/4 cup or 12 tablespoons)
  • 2 grams salt 1/2 teaspoon
  • 45 grams sugar 3 Tablespoons
  • 80 grams whole egg 2 small eggs

INGREDIENTS FOR THE HOKKAIDO CHEESE TART FILLING:

  • 450 grams cream cheese 2 8oz bricks
  • 150 grams mascarpone cheese 13 tablespoons or 3/4 cup
  • 60 grams parmesan cheese 12 tablespoons or 1/3 cup
  • 5 grams vanilla extract 1 teaspoon
  • 150 grams whole eggs 3 large eggs
  • 90 grams unsalted butter 6 tablespoons
  • 300 grams fresh milk 11/4 cup
  • 75 grams icing sugar 3/4 cup
  • 30 grams cornstarch 2 tablespoons
  • 45 grams Lemon juice 3 Tablespoons
  • pinch of salt
  • 40 grams egg yolk for glazing 2 large eggs

Instructions
 

INSTRUCTIONS HOW TO MAKE THE TART PASTRY FOR THE HOKKAIDO CHEESE:

  • In a large mixing bowl with the paddle attachment, add the flour, salt, sugar, and butter and mix until bread crumb consistency. You can also use a food processor and pulse a few seconds. By hand just rub the butter into the flour mix using your fingers until crumbs are achieved.
  • Add in the eggs and mix or pulse just until a dough is formed. If mixing by hand, work in the eggs into the flour mixture using your fingers until the dough starts to develop.
  • Transfer the tart pastry dough onto a light flour work surface and form it into a ball. Slightly flatten the pastry dough and refrigerate for at least 1 hour.
  • Remove the dough from the refrigerator and transfer onto a lightly dusted work surface.
  • Roll out the dough using a rolling pin, dusting the top with flour to prevent the dough from sticking to about 4mm thickness.
  • Use a 2 1/2 or 3 inch round cookie cutter to cut out the dough discs.
  • Place the pastry dough discs onto the greased tart cups and press gently downwards and through the sides of the tart mold. Trim off any excess dough at the rim.
  • Poke the bottom of the pastry dough in the tart cup and bake at 356°F or 180°C and bake for 10-12 minutes until golden light brown.
  • Cool with pastry shell in the tart mold and set aside.

INSTRUCTIONS HOW TO MAKE THE HOKKAIDO CHEESE FILLING:

  • In a large pot on medium heat, add the mascarpone, parmesan, cream cheese, mascarpone cheese, parmesan cheese, salt, butter, and milk and cook stirring constantly until mixture is melted and well combined.
  • Add in the cornstarch and icing sugar and continue to cook on medium heat stirring until the mixture thickens.
  • Reduce the heat to low and add in the vanilla extract and lemon juice and mix to combine, the mixture will be thicker.
  • Add in the eggs and mix until well blended and remove from heat.
  • Fill each tart shell just under the rim of that tart shell with the custard cheese filling and brush the top with some egg yolk.
  • Repeat until all the tart shells are filled.
  • Place into oven and bake at 430°F or 220°C for about 5-6 minutes or until the tops are light golden brown.
  • Remove from the oven and cool.
  • Serve and enjoy.
Keyword cheese tart, hokkaido cheese tart, sweet cheese tart


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