The BEST Hokkaido Baked Cheese Tarts

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:

1. Preheat oven to 220°C / 428°F (no fan).


2. Fill each tart shell with the cheese filling using a piping bag.


3. Whisk one egg with a splash of water and lightly brush the top of the filling with egg wash.


4. Place the tarts in the oven and bake for 5-10 minutes or until the top slightly caramelizes.


5. 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

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.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings 12

Calories 250 kcal

Ingredients

  

• 230 g Pastry flour (or All-purpose flour)
• 30 g Almond flour
• 110 g Unsalted butter (very cold, 82% fat)
• 50 g Egg
• 230 g Cream cheese (e.g. Philadelphia)
• 50 g Parmesan cheese (finely grated)
• 45 g Unsalted butter (82% fat)
• 50 g Whole milk
• 50 g Heavy cream
• 15 g Cornstarch

Instructions

 

How to Make The BEST Hokkaido Baked Cheese Tarts

• 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.
• Bake the tarts for 5-10 minutes or until the top slightly caramelizes.
• Serve the baked cheese tarts warm or at room temperature.

Notes

For a unique twist, try adding a sprinkle of cinnamon on top before serving.

Keyword cream cheese tarts, Dessert, Hokkaido Baked Cheese Tarts, Parmesan cheese, Pastry