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.
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.