Try this - The Best Hokkaido Baked Cheese Tarts (Video)

spatuladesserts.com

Mark Wong

subheading: For the mini tart shells:

90 g ( ¾ cups) Icing sugar

230 g ( 2 cups) Pastry flour can be replaced with All purpose flour

30 g ( ⅓ cups) Almond flour

Pinch of salt

110 g ( ½ cups) Unsalted butter 82% fat content, use it very cold, cut into chunks

50 g Egg approx. 1 egg

subheading: For the cheese filling:

230 g ( 1 cups) Cream cheese use full-fat, eg. Philadephia

50 g ( ½ cups) Parmesan cheese finely grated

45 g ( ⅕ cups) Unsalted butter 82% fat

50 g ( ⅕ cups) Whole milk

50 g ( ⅕ cups) Heavy cream

45 g ( ⅓ cups) Icing sugar

2 Egg yolk

15 g ( 1 tablespoon) Corn starch

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.

Directions at spatuladesserts.com

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