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*Hokkaido Bake Cheese Tart
Ingredients
Steps
Notes
  • *Hokkaido Bake Cheese Tart*
  • My pleasant freshly bake of the weekend! The creamy cheese filling was soft and melt in your mouth!  With the crispy Tarts base is my all time favourite. . Totally irresistible! $3.50 per pc? I might get one to try! However let's have aka Hay kitchen bake cheese Tarts at this moment!
  • I had enlarged the recipe ingredients as they are too good!
  • This recipe was so impressive
  • (A) Tart Base
  • Ingredients
  • 140g butter ( softened at room temperature )
  • 70g icing sugar ( sifted )
  • 40g egg ( take all yolk , and a little egg white )
  • 40g almond flour ( sifted )
  • 260g flour ( sifted )
  • Pinch of salt
  • 1 tsp vanilla essence
  • Method:
  • 1 ) Mix butter, icing sugar, salt and vanilla essence. Add in egg , mix well.
  • 2 ) Add in almond flour, mix well and finally mix flour in , stir into a smooth dough.
  • 3 ) Cover with plastic wrap and put it in the freezer for at least three hours.
  • 4 ) Remove the dough, roll of about 5mm thick, press round flower shape mold on it and gently press into the tart. Use folk to press few row of holes on inner base.
  • 5 ) Place the tart base skin in the refrigerator for 10 minutes, remove , put in preheated oven , bake at 180 degrees about 15 minutes till slight golden color.
  • (B) Cheese custard
  • •250g cream cheese
  • •84g mascarpone cheese
  • •33g parmesan cheese
  • •50g salted butter
  • •167g fresh milk
  • •60g icing sugar
  • •18g corn starch, depending on consistency desired
  • •1 big egg
  • •1 ½ tbsp lemon juice
  • •½ tsp vanilla extract
  • •up to ¼ tsp sea salt (optional) - not added
  • •2 egg yolk for brushing on top of custard
  • 1. Prepare the cheese custard. Add cream cheese, mascarpone cheese, parmesan cheese, fresh milk and salted butter into a small pot. Place the pot into a large, shallow pan/pot with barely simmering water. This is the bain marie method, to create a gentle and uniform heat for cooking custard. Keep stirring the mixture till everything is melted.
  • 2.Once the mixture has melted, add sifted corn starch (amount depends on final consistency of custard desired) and icing sugar. Mix till well-blended, the mixture will thicken slowly.
  • 3.Add full egg, vanilla extract and lemon juice. Mix till well-blended, the mixture will further thicken into custard. Taste the custard and if desired, add some sea salt to increase intensity of cheese taste. Let it cool completely about 2 hours.
  • 4. Preheat oven to 230C.
  • 5. Fill the cheese custard into a piping bag. Pipe the custard into the tart cases, shape slightly domed. Brush custard evenly with egg yolk.
  • 6.Bake the tarts at 230C with heat on top, for 6 to 7 mins.
  • 7.Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked.
 

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