The fantastic Hokkaido Cheese Tart is a rich and creamy baked cheese tart. Combining 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!
1largeegg yolk(beaten - reserved to top the tarts with)
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Instructions
Shortcrust Pastry
In a medium to large-sized mixing bowl, lightly cream together the ⅓ cup butter and 2 tablespoon sugar.
Add the 1 large egg yolk, ½ teaspoon vanilla extract or lemon extract, and lemon zest and combine.
Add 1 cup of 1 cup 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 7 tablespoon cream cheese, 7 tablespoon mascarpone cheese, ⅓ cup Parmesan cheese, ⅓ cup milk, and 2 tablespoon butter in a heavy-bottom saucepan. Heat the mixture over medium-low temperature and stir until melted.
Sift the ¼ cup confectioners sugar and 1 tablespoon cornstarch, then add them into the cheese mixture. Whisk into the cheeses until smooth.
Add the 1 large egg, ½ teaspoon vanilla extract, and 2 tablespoon 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°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.
Fill each tart with cheese custard filling to just under the edge of the tart shell. Brush the top of each tart with 1 large egg yolk.
Preheat your oven to 425°F (218℃).
Bake in the center of the middle rack in your preheated oven at 425°F (218℃) 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.