These tasty, sweet, and savoury tarts from Hokkaido, Japan, are worth making and are a popular treat all across Asia. Adding parmesan cheese to the creamy cheesecake filling will blow your flavour buds away.
Prep Time
25 minBake time
20Yield
9 tartsRating
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Loading...| The Shells | |
| ⅓ cup unsalted butter (75 g), soften | |
| 2 tablespoons granulated sugar (25 g) | |
| 1 egg yolk, room temperature | |
| ½ teaspoon vanilla extract | |
| Zest of 1 lemon | |
| 1 cup ROGERS FOODS ALL PURPOSE FLOUR (130 g) | |
| ..... | |
| The Filling | |
| 3.5 oz cream cheese (100 g) | |
| 3.5 oz mascarpone cheese (100 g) | |
| 1 oz parmesan cheese (30 g), grated | |
| 2 tablespoons unsalted butter (30 g) | |
| ⅓ cup milk (80 ml) | |
| ¼ cup icing sugar (30 g), sifted | |
| 1 tablespoon corn starch, sifted | |
| ½ teaspoon vanilla extract | |
| 1 tablespoon lemon juice | |
| 1 egg, lightly beaten | |
| 1 egg yolk to brush to top |
These tasty, sweet, and savoury tarts from Hokkaido, Japan, are worth making and are a popular treat all across Asia. Adding parmesan cheese to the creamy cheesecake filling will blow your flavour buds away.
| 1. | The Shells |
| 2. | Add butter and sugar into a bowl and mix them well using a spatula. Then add egg yolk, vanilla extract, and lemon zest. Mix well to combine. |
| 3. | Finally, add the flour and mix to combine. Don't over-mix. Wrap the dough in plastic wrap and refrigerate it for 1 hour. |
| 4. | ..... |
| 5. | The Filling |
| 6. | Add the three cheeses in a saucepan with milk and butter. Cook on medium heat until the cheeses are melted. |
| 7. | Add sugar and cornstarch to the cheese and mix until smooth. In a small bowl, beat egg, vanilla extract and lemon juice. Add a few tablespoons of cheese mixture and blend to temper the eggs before adding to the cheese mixture. Add to cheese mixture and continue cooking until the mixture thickens. Strain into a bowl to discard any lumps. Cover the bowl with the plastic wrap, touching the top surface of the filling to stop skin from forming, and set aside to cool completely. |
| 8. | ..... |
| 9. | Assembling |
| 10. | Remove the dough from the fridge after 1 hour. Take some of the dough and press it evenly inside a 2.5-inch (6.5 cm) tart mould. Cut the excess dough with a knife and prick the base with a fork. Repeat until the rest of the dough is finished. Tip: Firm up the unbaked shell in a freezer for 10 minutes. |
| 11. | Bake in a preheated oven on the lowest rack at 340ºF (170ºC) for 15 minutes. Cool completely, and then remove the shells from the moulds. Tap the bottom a few times to help release it. |
| 12. | Fill a piping bag with the filling and pipe it inside the shells. Place the unbaked tarts in the freezer for 30 minutes to firm up the filling. Then, brush the top of the filling with egg yolk wash. |
| 13. | Grill for a few minutes in the oven until the top is slightly browned. Enjoy! |
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