The fantastic Hokkaido Cheese Tart is a rich and creamy delight that combines mascarpone, cream cheese, and Parmesan cheese in the tangy custard filling! These tarts are so delicious and addictive that they sell at a rate of one per second worldwide according to the Hokkaido website!
Hokkaido Cheese Tart Recipe
If you aren’t fortunate enough to have been to one of the many Japanese or Asian locations of the Hokkaido-originated bakery shop, you’re in luck! There are two locations here in the US now!
Of course, unless you happen to live near one of the California locations, or you’re planning on traveling to San Francisco or LA sometime soon you’ll still be missing out on these oh-so-tasty and tangy treats! That’s where this easy tart recipe comes in handy!
My family absolutely loves these creamy, cheesy tarts. The custard filling is made with three kinds of cheese, butter, milk, egg, sugar, and a hint of lemon juice that combine to make a dreamy tart filling!
Not sure if cheese equals dessert in your mind? I had my doubts too! But my brother-in-law swore to me that they would knock my socks off and become a new obsession.
He was right, the vote is in and it’s a solid 3 out of 3 in my home. Everyone really enjoyed them and gave thumbs up approval for the baked cheese tarts to become a staple recipe!
What Is A Hokkaido Cheese Tart
The Hokkaido baked cheese tart was made popular by a bakery in Sapporo, Hokkaido, Japan. The extra-special part comes in when you know that the Hokkaido region in Japan is known for its high-quality milk and dairy production.
This region is home to famous dairy farms and produces over 50% of Japan’s milk and 90% of Japan’s natural cheeses. The availability of these fresh, high-quality dairy products has given rise to specialty bakeries that produce sweets like these cheese tarts.
Sapporo city itself is called the ‘Kingdom of Sweets’! Between the amazing confectionery treats available and the snow festivals offered in this Northern Japan region, it’s a once-in-a-lifetime trip that I hope to make!
More Great Tart Recipes!
Hokkaido Cheese Tart
- 1/3 cup butter (unsalted, softened at room temperature - 5 1/3 tablespoons)
- 2 Tbsp sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract (or vanilla paste, or lemon extract)
- 1 lemon (zested & juiced - reserve the juice for the tart filling)
- 1 cup all-purpose flour
Hokkaido Cheese Tart Filling
- 7 Tbsp cream cheese
- 7 Tbsp mascarpone cheese
- 1/3 cup Parmesan cheese (grated)
- 2 Tbsp butter (unsalted)
- 1/3 cup milk (whole milk)
- 1/4 cup confectioners sugar (sifted)
- 1 Tbsp cornstarch (sifted)
- 1/2 tsp vanilla extract
- 2 Tbsp lemon juice (reserved from zested lemon for shortcrust pastry)
- 1 large egg (beaten)
- 1 large egg yolk (beaten - reserved to top the tarts with)
- In a medium to large-sized mixing bowl, lightly cream together the butter and sugar.
- Add the egg yolk, vanilla or lemon extract, and lemon zest and combine.
- Add the all-purpose flour and mix the pastry dough just enough to incorporate the flour into the wet ingredients.
- Gather the dough up and shape it into a disc. Wrap with cling film and refrigerate for an hour to chill.
Hokkaido Cheese Tart Filling
- Combine the cream cheese, mascarpone cheese, Parmesan cheese, milk, and butter in a heavy-bottom saucepan. Heat the mixture over medium-low temperature and stir until melted.
- Sift the confectioners' sugar and cornstarch, then add them into the cheese mixture. Whisk into the cheeses until smooth.
- Add the egg, vanilla extract, and lemon juice and mix them in thoroughly. Once the mixture thickens, remove from heat and pour through a fine-mesh sieve into a clean bowl.
- Cover the sieved cheese filling with plastic cling film that is allowed to fall into the bowl and pressed down onto the surface of the filling. Set aside until completely cooled.
Assemble the Hokkaido Cheese Tarts
- Fill the tart pans by pressing the dough into each pan to make an even layer across the base of the tart pan and up the sides. Trim away excess dough for clean tart edges, then 'dock' the pastry dough by poking several times with a fork.
- Blind bake the pastry shells on a baking sheet in the oven at 350 degrees F (175 degrees C) for 8-10 minutes or until a light golden color. Allow the baked tart shells to cool before filling. Once cooled, remove the shells from the tart pans.
- Fill each tart with cheese custard filling to just under the edge of the tart shell. Brush the top of each tart with egg yolk.
- Preheat your oven to 425 degrees F (218 degrees C).
- Bake in the center of the middle rack in your preheated oven at 425 degrees F (218 degrees C) for 5-6 minutes, or until the custard filling begins turning golden brown. Remove from the oven and allow to cool on the baking sheet.
- The Hokkaido cheese tarts can be served while still warm, but not hot. Otherwise, cool the tarts completely and store refrigerated in an airtight container.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!