Description
This Hokkaido Cheese Tart recipe features a buttery, tender crust filled with a rich, creamy cheese custard blending cream cheese, mascarpone, and Parmesan. Chilled and baked to perfection, these tarts offer a luscious, velvety texture with a hint of lemon zest and vanilla for a delightful balance of flavors, perfect for a special dessert or afternoon treat.
Ingredients
Scale
Crust Ingredients
- 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)
Filling Ingredients
- 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
Egg Wash
- 1 egg yolk (for egg wash)
Instructions
- Make the crust: In a bowl, cream together the softened butter and granulated sugar until smooth and fluffy. Add the egg yolk, vanilla extract, and lemon zest, mixing well to combine all the flavors.
- Form the dough: Gradually add the all-purpose flour to the wet ingredients, mixing gently until the dough just comes together. Avoid overworking the dough to keep it tender. Wrap the dough in cling film and chill it in the refrigerator for 1 hour to firm up.
- Prepare the filling: While the dough chills, place a pot over medium heat and combine the cream cheese, mascarpone, Parmesan cheese, butter, and milk. Stir intermittently until all ingredients melt together into a smooth mixture.
- Cook the custard filling: Add the sifted icing sugar and corn starch to the melted cheese mixture. Cook while stirring until the mixture thickens to a custard-like consistency. Stir in the lightly beaten egg, vanilla extract, and lemon juice, continuing to cook gently until fully combined. Strain the filling through a sieve for smoothness and then allow it to cool.
- Bake tart shells: Remove the dough from the fridge and press it evenly into tart pans. Bake at 340°F (170°C) for 15 minutes or until the shells are lightly golden. Allow to cool completely before removing from the pans.
- Fill and chill: Pipe the cooled custard filling into the cooled tart shells. Place the filled tarts in the freezer for 30 minutes to set the filling firmly.
- Egg wash and final bake: Brush the tops of the chilled tarts with the egg yolk to give a shiny finish. Bake the tarts for a few minutes at 340°F (170°C) until the tops are lightly browned. Let the tarts cool before serving to enjoy their full flavor and texture.
Notes
- Be careful not to overwork the crust dough to keep it crumbly and tender.
- The cheese filling should be smooth and custard-like, do not overcook or it may curdle.
- Freezing the filled tarts before the final bake helps the filling set properly.
- Use fresh lemon zest and juice for the best citrus flavor.
- Ensure the egg used for the wash is fresh to achieve a glossy finish on the tarts.
- You may substitute mascarpone with additional cream cheese if unavailable, though mascarpone adds a creamier texture.
