Easiest Way to Make Super Quick Homemade Hokkaido Baked Cheese Tarts

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, How to Prepare Homemade Hokkaido Baked Cheese Tarts. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Hokkaido Baked Cheese Tarts, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hokkaido Baked Cheese Tarts delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hokkaido Baked Cheese Tarts is 18 mini tarts. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Hokkaido Baked Cheese Tarts using 17 ingredients and 14 steps. Here is how you can achieve it.

Sweet and savory baked cheese tarts that are so popular right now, better served hot from the oven!

Adapted from: http://dreamersloft.blogspot.co.id/2015/10/hokkaido-bake-cheese-tart.html?m=1

Ingredients and spices that need to be Get to make Hokkaido Baked Cheese Tarts:

1. Tart pastry:
2. 165 g all purpose flour
3. 120 g chilled salted butter, cubed
4. 2 Tbsp granulated sugar
5. 1 medium sized egg
6. Filling:
7. 300 g cream cheese
8. 100 g mascarpone cheese
9. 40 g parmesan cheese
10. 60 g salted butter
11. 200 g fresh milk
12. 50 g icing sugar
13. 20 g cornstarch
14. 2 eggs
15. 2 Tbsp lemon juice
16. 1/2 tsp vanilla extract
17. 1 egg yolk for brushing on top of the custard

Instructions to make Hokkaido Baked Cheese Tarts

1. To make the crust: Stir in the flour and sugar together in a large bowl, then add the butter and rub in your fingertips until the mixture looks like crumbs.
2. Break in the egg and work into the mixture with your fingers, breaking it together to form a soft dough.
3. Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Chill for at least 1 hour before using.
4. After 1 hour, remove the dough from fridge. Dust your work surface (and rolling pin) with flour, roll the dough thinly, about 3-4 mm thickness. Use a 7 cm cutter to stamp the dough.
5. Place the cut dough over a tart tin (mine is 5.5cm top/3cm base) and gently press it downwards. Using finger tips, gently press and mold the dough into the tart tin.
6. Use a fork to poke holes at the base of the tart cases. Bake the tarts at 180C for 10 mins.
7. The tarts will be slightly browned. Let them cool completely before use.
8. To make the fillings: Add cream cheese, mascarpone cheese, parmesan cheese, fresh milk and salted butter into a thick-based pot. Keep whisking the mixture till everything is melted.
9. Once the mixture has melted, add corn starch and icing sugar. Mix till well-blended, the mixture will thicken slowly.
10. Add the eggs, 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.
11. There may be still some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. This is optional.
12. Pipe the filling into the tart crust. Brush the top of the cheese tart with egg yolk.
13. Bake the tart at 230 C for 6-7 mins until it's browned on top.
14. Serve them hot from the oven, they taste better when hot/warm!

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So that is going to wrap this up for this exceptional food Steps to Prepare Ultimate Hokkaido Baked Cheese Tarts. Thanks so much for reading. I am sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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