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    Home » Recipes » Pies & Tarts

    December 28, 2020 Last Modified: November 9, 2021 By Angela @ BakeItWithLove.com Leave a Comment

    Hokkaido Cheese Tart

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    Jump to Recipe
    tall pin with two images of the baked hokkaido cheese tarts with text divider.

    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!

    Large square closeup image of the hokkaido cheese tarts with a bite showing the creamy texture.
    Deliciously creamy baked Hokkaido cheese tarts are wildly popular in Japan and our home too (for a great & tasty reason)!

    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!

    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!

    Jump to:
    • 🤔 What Is A Hokkaido Cheese Tart
    • 🥘 Ingredients
    • 🔪 Step-by-Step Instructions
    • 🥧 More Great Tart Recipes!
    • 📋 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!

    🥘 Ingredients

    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!

    Shortcrust Pastry

    • Butter (unsalted, softened at room temperature)
    • Sugar
    • Egg Yolk
    • Vanilla Extract (or vanilla paste, or lemon extract)
    • Lemon (zested & juiced - reserve the juice for the tart filling)
    • All-purpose flour

    Hokkaido Cheese Tart Filling

    • Cream Cheese
    • Mascarpone Cheese
    • Parmesan Cheese (grated)
    • Butter (unsalted)
    • Milk (whole milk)
    • Confectioners Sugar (sifted)
    • Cornstarch (sifted)
    • Vanilla Extract
    • Lemon Juice (reserved from zested lemon for shortcrust pastry)
    • Egg (beaten)
    • Egg Yolk (beaten - reserved to top the tarts with)

    🔪 Step-by-Step Instructions

    Shortcrust Pastry

    • step 1 combine softened butter and sugar in mixing bowl.
    • step 2 add egg yolk vanilla or lemon extract and lemon zest and combine.
    • step 3 add all-purpose flour and mix just enough to combine.
    • step 4 gather the dough and form a disc then wrap in cling film and chill.
    1. In a medium to large-sized mixing bowl, lightly cream together ⅓ cup butter and 2 tablespoons sugar.
    2. Add the egg yolk, ½ teaspoon vanilla or lemon extract, and lemon zest and combine.
    3. Add 1 cup all-purpose flour and mix the pastry dough just enough to incorporate the flour into the wet ingredients.
    4. 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

    • step 5 cheeses milk and butter in a heavy bottom sauce pan.
    • step 7 add the beaten egg vanilla extract and lemon juice, mix, then sieve.
    • step 8 sieved cheese filling covered with cling film touching the surface.
    1. Combine 7 tablespoons cream cheese, 7 tablespoons mascarpone cheese, ⅓ cup Parmesan cheese, ⅓ cup milk, and 2 tablespoons butter in a heavy-bottom saucepan. Heat the mixture over medium-low temperature and stir until melted.
    2. Sift ¼ cup confectioners' sugar and 1 tablespoon cornstarch, then add them into the cheese mixture. Whisk into the cheeses until smooth.
    3. Add the egg, ½ teaspoon vanilla extract, and 2 tablespoons 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.
    4. 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

    • step 9 fill tart pans and dock before baking.
    • step 10 fill the tart shells with cheese filling, egg wash, and bake.
    1. 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.
    2. Blind bake the pastry shells on a baking sheet in the oven at 350°F (175°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.
    3. 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.
    4. Preheat your oven to 425°F (218°C).
    5. Bake in the center of the middle rack in your preheated oven at 425°F (218°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.
    6. 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.
    tall angled overhead showing baked hokkaido cheese tarts.

    🥧 More Great Tart Recipes!


    • Blackberry Tart
    • Pasta Frola
    • Pear and Pistachio Tart
    • Sweet Potato Tart
    • French Strawberry Tart
    • French Fruit Tart

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.

    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Large square closeup image of the hokkaido cheese tarts with a bite showing the creamy texture.
    Print Recipe Leave A Comment
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    4.8 from 5 reviews

    Hokkaido Cheese Tart

    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!
    Author | Angela
    Servings: 5 4.5 inch tartlets
    Calories: 530kcal
    Prep 20 minutes
    Cooking 20 minutes
    Chilling Time 1 hour
    Total Time 1 hour 40 minutes
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    Ingredients
     

    Shortcrust Pastry

    • ⅓ cup butter (unsalted, softened at room temperature - 5 ⅓ tablespoons)
    • 2 tablespoon sugar
    • 1 large egg yolk
    • ½ teaspoon 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 tablespoon cream cheese
    • 7 tablespoon mascarpone cheese
    • ⅓ cup Parmesan cheese (grated)
    • 2 tablespoon butter (unsalted)
    • ⅓ cup milk (whole milk)
    • ¼ cup confectioners sugar (sifted)
    • 1 tablespoon cornstarch (sifted)
    • ½ teaspoon vanilla extract
    • 2 tablespoon lemon juice (reserved from zested lemon for shortcrust pastry)
    • 1 large egg (beaten)
    • 1 large egg yolk (beaten - reserved to top the tarts with)

    Instructions

    Shortcrust Pastry

    • In a medium to large-sized mixing bowl, lightly cream together the butter and sugar.
      step 1 combine softened butter and sugar in mixing bowl.
    • Add the egg yolk, vanilla or lemon extract, and lemon zest and combine.
      step 2 add 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.
      step 3 add all-purpose flour and mix just enough to combine.
    • Gather the dough up and shape it into a disc. Wrap with cling film and refrigerate for an hour to chill.
      step 4 gather the dough and form a disc then wrap in cling film and 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.
      step 5 cheeses milk and butter in a heavy bottom sauce pan.
    • 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.
      step 7 add the beaten egg vanilla extract and lemon juice, mix, then sieve.
    • 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.
      step 8 sieved cheese filling covered with cling film touching the surface.

    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.
      step 9 fill tart pans and dock before baking.
    • 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.
      step 10 fill the tart shells with cheese filling, egg wash, and bake.
    • 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.

    Nutrition

    Calories: 530kcal (27%) | Carbohydrates: 36g (12%) | Protein: 11g (22%) | Fat: 38g (58%) | Saturated Fat: 23g (144%) | Cholesterol: 204mg (68%) | Sodium: 358mg (16%) | Potassium: 124mg (4%) | Fiber: 1g (4%) | Sugar: 13g (14%) | Vitamin A: 1324IU (26%) | Vitamin C: 14mg (17%) | Calcium: 176mg (18%) | Iron: 2mg (11%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Dessert, Dough Recipes, Pastries, Tarts
    Cuisine Japanese
    author profile photo
    Angela @ BakeItWithLove.com

    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!

    bakeitwithlove.com/
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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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