Easy Hokkaido Cheese Tart Recipe
This post may contain affiliate links.Hokkaido Cheese Tart is a small delight from Hokkaido that is so popular around the world. It is a simple crispy tart with creamy cheese with milk as fillings.
What Does Hokkaido Cheese Tart Taste Like?
Hokkaido cheese tart is sweet and savory at the same time. The combination of crispy tart and soft cheese fillings creates a wonderful sensation, appealing to everyone who has tried it.
The crispy crust with soft melting cheese fillings is a great combination of sweet and savory taste in your mouth.
Origin
This famous delicacy comes from Hokkaido, Japan. Hokkaido and many other cities have their own freshly-made dessert that become famous when tourists come and love their baked desserts. (1)
In Hokkaido itself, you can try many famous brands in the city. If you happen to go to Hokkaido, you can try Kinotoya Bake. You can taste the freshly baked cheese tart there!
Should Hokkaido Cheese Tart Served Warm or Cold?
Hokkaido cheese tart is very delicious when served warm but if you chill it in the refrigerator for a while, it gives you a different sensation. The creamy cheese becomes extra creamy and cheesier. The crust is even more crunchy chilled.
These cheese tarts can be served warm, chilled, or just fresh from the oven.
Hokkaido Cheese Tart Recipe
Crust
- 100 gr cake flour
- 12 gr cornstarch
- A pinch of salt
- 30 gr confectionery sugar
- 58 gr unsalted butter
- 25 gr egg
Cheese
- 88 gr cream cheese
- 30 gr mascarpone
- 20 gr butter
- 38 gr cream
- 25 gr milk
- 25 gr sugar
- 8 gr cornstarch
- 1 egg yolk
- ½ tbsp lemon
- ¼ tsp vanilla
- ¼ tsp salt
Eggwash
- 1 egg yolk
- 1 tbsp milk
How to Make
- Sieve cake flour, cornstarch, confectionery sugar into a bowl. Put a pinch of salt. Put in egg and butter. Stir until well blended.
- Knead using your hands to make it into a dough.
- Wrap the dough in a plastic bag. Put it in the refrigerator for at least 30 minutes.
- In a separate bowl, put in cream cheese, cream and confectionery sugar together. Whisk until soft and well blended.
- Put in butter, salt, lemon, and vanilla extract. Mix well.
- Put in cornstarch, milk, and egg yolk. Mix well.
- Pour into a saucepan to heat for a while.
- Put the cheese mixture into a piping bag. Cool in the chiller for at least 1 hour.
- Take out the tart dough, roll into 2-3 mm thickness. Grease the tart pan. Put the dough in the pan. Use fork to punch holes in the middle. Continue until the dough is finished.
- Put in the preheated oven for 15 minutes, 180°C.
- Take out the baked tart. Pipe the cheese filling into the middle of the tart. Use the back of the spoon to smooth the surface.
- Brush the top with eggwash.
- Bake in the oven 180°C for 15-18 minutes, or until the top is brownish.
- Take out from the oven and the pan. Cool on the cooling rack completely.
- Enjoy your cheese tart!
- If you like this recipe and want to make a nice beverage to pair with it, try Rose Milk Tea.
A Business Idea
These special hokkaido baked cheese tarts have been selling so well worldwide, from famous bakery to online bakery shops to small business owners.
I bet you can do that too. If you are looking for an opportunity to make money, practice this recipe a few times and perfect it to your own unique flavor. You can start making business.
Pack them right in a neat way just like the Japanese do, your customers will love it!
FAQs (Frequently Asked Questions)
Q: Can this Cheese Tart be made using non-dairy alternatives?
A: Yes, non-dairy alternatives such as almond milk, coconut milk, or cashew-based cheeses can be used. However, the texture and flavor may vary from the traditional tart made with Hokkaido dairy cheese.
Q: How long can these tarts remain fresh when stored in the refrigerator?
A: When stored in an airtight container, these cheese tarts can remain fresh for up to 3-4 days in the refrigerator. It’s best to consume them within this period for optimal taste and texture.
Conclusion
This simple dessert turns out so easy to make and with amazing results. Follow the instructions mentioned above and you will get your own cheese tart right from your own kitchen.
Who knows it might be your new business opportunity!
Please tag me on my Instagram if you decide to make Hokkaido Cheese Tart, I’ll be happy to comment on your picture!
- Japanese Beef Croquette
- Japanese Gyudon
- Chicken Karaage
- Takikomi Gohan
- Japanese Pancake: Dorayaki
- Japanese Milk Bun
Hokkaido Cheese Tart
Ingredients
Crust
- 100 gr cake flour
- 12 gr cornstarch
- 1 gr salt
- 30 gr confectionery sugar
- 58 gr unsalted butter
- 25 gr egg
Cheese Filling
- 88 gr cream cheese
- 30 gr mascarpone
- 20 gr butter
- 38 gr cream
- 25 gr milk
- 25 gr sugar
- 8 gr cornstarch
- 1 egg yolk
- ½ tbsp lemon
- ¼ tsp vanilla
- ¼ tsp salt
Eggwash
- 1 egg yolk
- 1 tbsp milk
Instructions
- Sieve cake flour, cornstarch, confectionery sugar into a
bowl. Put a pinch of salt. Put in egg and butter. Stir until well blended. - Knead using your hands to make it into a dough.
- Wrap the dough in a plastic bag. Put it in the refrigerator for at least 30 minutes.
- In a separate bowl, put in cream cheese, cream and
confectionery sugar together. Whisk until soft and well blended. - Put in butter, salt, lemon, and vanilla extract. Mix well.
- Put in cornstarch, milk, and egg yolk. Mix well.
- Pour into a saucepan to heat for a while.
- Put the cheese mixture into a piping bag. Cool in the
chiller for at least 1 hour. - Take out the tart dough, roll into 2-3 mm thickness. Grease the tart pan. Put the dough in the pan.
- Use fork to punch holes in the middle. Continue
until the dough is finished. - Put in the preheated oven for 15 minutes, 180°C.
- Take out the baked tart. Pipe the cheese filling into the middle of the tart. Use the back of the spoon to smooth the surface.
- Brush the top with eggwash.
- Bake in the oven 180°C for 15-18 minutes, or until the top is brownish.
- Take out from the oven and the pan. Cool on the cooling rack completely. Enjoy!
