Indulge in the irresistible delight of the BEST Hokkaido Baked Cheese Tarts! These mouthwatering treats combine the richness of cream cheese and Parmesan cheese in a delicate pastry shell, creating a heavenly dessert that’s perfect for any occasion.
Why Make This Recipe
If you’re a cheese lover looking for a unique and delicious dessert, this recipe is a must-try. The Hokkaido Baked Cheese Tarts offer a perfect balance of creamy and savory flavors wrapped in a flaky pastry shell. Whether you’re hosting a gathering or simply craving a special treat, these tarts will surely impress.
How to Make The BEST Hokkaido Baked Cheese Tarts (VIDEO)
Ingredients:
- 90 g Icing sugar
- 230 g Pastry flour (can be replaced with All-purpose flour)
- 30 g Almond flour
- Pinch of salt
- 110 g Unsalted butter (82% fat content, very cold, cut into chunks)
- 50 g Egg (approx. 1 egg)
- 230 g Cream cheese (full-fat, e.g. Philadelphia)
- 50 g Parmesan cheese (finely grated)
- 45 g Unsalted butter (82% fat)
- 50 g Whole milk
- 50 g Heavy cream
- 45 g Icing sugar
- 2 Egg yolks
- 15 g Cornstarch
Directions:
- Preheat oven to 220°C / 428°F (no fan).
- Fill each tart shell with the cheese filling using a piping bag.
- Whisk one egg with a splash of water and lightly brush the top of the filling with egg wash.
- Place the tarts in the oven and bake for 5-10 minutes or until the top slightly caramelizes.
- Serve the baked cheese tarts warm, at room temperature, or chilled.
How to Serve The BEST Hokkaido Baked Cheese Tarts
Enjoy these delectable tarts as a delightful dessert or a special snack. Pair them with a hot cup of tea or coffee for a perfect treat.
How to Store The BEST Hokkaido Baked Cheese Tarts
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the tarts in a ziplock bag for up to a month. Thaw in the refrigerator before reheating.
Tips to Make The BEST Hokkaido Baked Cheese Tarts
- Ensure the butter and cream cheese are very cold for a flaky pastry and creamy filling.
- Use a piping bag for filling the tart shells to maintain an even distribution of the cheese mixture.
- Be careful not to overbake the tarts to prevent them from becoming too dry.
Variation
For a fruity twist, add a dollop of fruit jam on top of the cheese filling before baking for a sweet and tangy flavor combination.
The BEST Hokkaido Baked Cheese Tarts
Description
Treat yourself to the best Hokkaido Baked Cheese Tarts made with creamy cream cheese and Parmesan in a delicate pastry shell. A heavenly dessert perfect for any occasion.Ingredients
Directions
How to Make The BEST Hokkaido Baked Cheese Tarts
-
Step 1
Preheat oven to 220°C / 428°F (no fan). -
Step 2
Fill each tart shell with the cheese filling using a piping bag. -
Step 3
Whisk one egg with a splash of water and lightly brush the top of the filling with egg wash. -
Step 4
Bake the tarts for 5-10 minutes or until the top slightly caramelizes. -
Step 5
Serve the baked cheese tarts warm or at room temperature.
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 8g40%
- Cholesterol 90mg30%
- Sodium 120mg5%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 8g
- Protein 6g12%
- Vitamin A 300 IU
- Calcium 100 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
