Baked cheese tarts

Introducing our recipe for the world-famous Hokkaido cheese tart

With a buttery crust encasing three different types of cheese along with a dash of milk, these heavenly little tarts were originally invented to celebrate the local dairy products of Hokkaido Island in Japan’s north. Now there’s no need to take an overseas trip – with our rich, decadent recipe you can whip up these tasty treats at home.

Follow our Hokkaido cheese tart recipe for the crispiest pastry

We love this easy pastry recipe because instead of rolling the pastry, it’s simply shaped into tart tins. When making pastry, opt for plain flour – specifically for biscuits, pastry and cakes – as its lower protein flour helps create a lighter, flakier crust. 

The most important tip when making pastry is to ensure the butter is super chilled. When pulsed in the food processor, the heat of the machine will warm it up a bit, which is why, after flattening the dough into a disc, it is placed in the fridge. After being shaped into the tins, the pastry then gets another rest, this time in the freezer to once again firm the butter and prevent shrinkage. Also, remember to prick the bases with a fork, as this helps to release steam when baking and keeps the base nice and flat of each Japanese Hokkaido tart.

How to make a smooth and creamy filling for your cheese tart

The filling for our cheese tart recipe calls for a block of full-fat cream cheese. Spreadable cream cheese has been whipped and reacts differently when baked. Now if you’re wondering where that unmistakable hint of savoury flavour comes from, the answer is parmesan. Finely grate the cheese to ensure it dissolves into the mixture and make sure you give it a good whisk when melting. It needs to be completely smooth and free of any cheesy lumps. 

How to achieve that custard-like texture? We use a combination of a whole egg and egg yolk, and cornflour is added to stabilise the baked cheese tart mixture and prevent it from splitting. Make sure you completely cool the filling until it’s solid. It needs to be firm enough to be piped into the tart shells and then brushed with egg yolk. To speed up this process, transfer the custard to a shallow container or bowl, and press a piece of plastic wrap onto the surface to prevent skin from forming.

How do you eat Hokkaido cheese tarts?

The tarts can be baked until slightly runny in the centre or all the way through – it’s up to you. They can also be eaten straight from the oven, at room temperature, chilled or even frozen. Whip up a batch for morning tea – the rich flavours of the Japanese cheese tart pair perfectly with fresh fruit, so serve a bowlful of berries or slices of apple or pear alongside the tarts. You can also swap the pastry for wonton wrappers to make little canapes. This recipe has the flavours of the original but you can buy chocolate, strawberry matcha or yuzu-flavoured tarts.