Hokkaido Baked Cheese Tarts are the ultimate rich and creamy Japanese desserts with crunchy shortcrust tart base and distinct sweet and savory cheesy filling.
Remember, the entire pastry-making process is a balancing exercise between keeping the dough cold enough, but not too cold - to be able to comfortable handle it.
Prepare the shortcrust pastry using the crumbling method
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Pre-bake (using blind baking method) the shells in a muffin tin to avoid soggy bottom on your Tarts
Once the tart cases are baked, use a potato peeler to sharpen the edges of the tarts and make them look super neat
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Preparing the filling of the Hokkaido Baked Cheese tarts is very similar to making pastry cream and as a result, the cheesy filling will get a custardy, super creamy texture
Now that you have your shortcrust tart cases ready as well as the cream cheese filling, the assembling could not be easier! Fill each tart shells, apply egg wash and bake for 5-10 min at 220C / 428F
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The Baked Cheese tarts have the most perfect custard-like creamy texture