Description
Hokkaido Cheese Tarts are delightful creamy custard-filled pastries with a buttery crust, combining cream cheese, mascarpone, Parmesan, and a hint of lemon zest. These tarts offer a perfect balance of rich texture and subtle tanginess, baked to golden perfection for a satisfying dessert experience.
Ingredients
Scale
For the Crust
- â…“ cup unsalted butter (75g), softened
- 2 tablespoons granulated sugar (25g)
- 1 egg yolk (room temperature)
- ½ teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup all-purpose flour (130g)
For the Filling
- 3.5 oz cream cheese (100g)
- 3.5 oz mascarpone cheese (100g)
- 1 oz Parmesan cheese (30g), grated
- 2 tablespoons unsalted butter (30g)
- â…“ cup milk (80ml)
- ¼ cup icing sugar (30g), sifted
- 1 tablespoon corn starch, sifted
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 egg, lightly beaten
For Finishing
- 1 egg yolk (for egg wash)
Instructions
- Make the crust: In a bowl, cream together the softened unsalted butter and granulated sugar until smooth and fluffy. Add the egg yolk, vanilla extract, and lemon zest, mixing well to combine the flavors evenly throughout the mixture.
- Form the dough: Gradually sift and add the all-purpose flour into the mixture, mixing gently until a dough forms. Be careful not to overwork it to maintain a tender crust. Wrap the dough tightly with cling film and chill in the refrigerator for 1 hour to firm up.
- Prepare the filling: While the dough chills, place the cream cheese, mascarpone, grated Parmesan, butter, and milk in a pot over medium heat. Melt and stir occasionally until all ingredients are fully combined and smooth.
- Thicken the filling: Add the sifted icing sugar and corn starch to the cheese mixture and cook gently, stirring constantly until the mixture thickens. Stir in the lightly beaten egg, vanilla extract, and lemon juice, continuing to cook until the filling reaches a custard-like consistency. Remove from heat, strain to remove any lumps, and allow to cool.
- Shape and pre-bake the tart shells: Remove the chilled dough from the fridge and press it evenly into tart pans. Bake at 340°F (170°C) for 15 minutes until golden. Let the tart shells cool completely before removing them from the pans to maintain shape.
- Fill the tarts: Pipe or spoon the cooled cheese filling into the pre-baked tart shells, filling each with even amounts. Place the filled tarts in the freezer for 30 minutes to allow the filling to set firmly.
- Finish baking: Brush the surface of each tart with egg yolk to create a glossy, golden finish. Bake the tarts for a few minutes at 340°F (170°C) until the tops are lightly browned. Let cool before serving for the best flavor and texture.
Notes
- Ensure the room temperature egg yolk in the crust for proper incorporation.
- Do not overwork the dough to prevent a tough crust.
- Straining the filling ensures a smooth, lump-free custard.
- Freezing the filled tarts helps the filling set properly for clean slices.
- Use fresh lemon zest and juice for a bright citrus flavor.
- The final brief bake with egg wash adds a beautiful golden sheen and texture contrast.
