Hokkaido Baked Cheese Tarts
Hokkaido Baked Cheese Tarts

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, hokkaido baked cheese tarts. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Now it has become such a household name that legions of fans are more than willing to queue just to get a bite of this mouth-watering fresh cheese tart. Let's take a journey to see how it all begins. Born in Hokkaido, freshly baked daily in-store.

Hokkaido Baked Cheese Tarts is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Hokkaido Baked Cheese Tarts is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook hokkaido baked cheese tarts using 17 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Hokkaido Baked Cheese Tarts:
  1. Take Tart pastry:
  2. Get 165 g all purpose flour
  3. Get 120 g chilled salted butter, cubed
  4. Make ready 2 Tbsp granulated sugar
  5. Prepare 1 medium sized egg
  6. Prepare Filling:
  7. Take 300 g cream cheese
  8. Get 100 g mascarpone cheese
  9. Get 40 g parmesan cheese
  10. Get 60 g salted butter
  11. Prepare 200 g fresh milk
  12. Get 50 g icing sugar
  13. Prepare 20 g cornstarch
  14. Take 2 eggs
  15. Get 2 Tbsp lemon juice
  16. Make ready 1/2 tsp vanilla extract
  17. Get 1 egg yolk for brushing on top of the custard

My version of the ever so famous baked cheese tart that's originally from Hokkaido. Flaky crust and ohhh so creamy cheesey filling. Cheese makes everything taste better, so a tart made up of three different types of time-honoured cheeses, freshly baked on-site Inspired by the distinct cheesy taste of Hokkaido dairy, and using a traditional recipe from Japan's dairy heartland, it is not surprising that the famed. A mimic on Hokkaido cheese tarts that lend to a flakey tart crust with a warm soft custardy rich cream cheese filling.

Instructions to make Hokkaido Baked Cheese Tarts:
  1. To make the crust: Stir in the flour and sugar together in a large bowl, then add the butter and rub in your fingertips until the mixture looks like crumbs.
  2. Break in the egg and work into the mixture with your fingers, breaking it together to form a soft dough.
  3. Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Chill for at least 1 hour before using.
  4. After 1 hour, remove the dough from fridge. Dust your work surface (and rolling pin) with flour, roll the dough thinly, about 3-4 mm thickness. Use a 7 cm cutter to stamp the dough.
  5. Place the cut dough over a tart tin (mine is 5.5cm top/3cm base) and gently press it downwards. Using finger tips, gently press and mold the dough into the tart tin.
  6. Use a fork to poke holes at the base of the tart cases. Bake the tarts at 180C for 10 mins.
  7. The tarts will be slightly browned. Let them cool completely before use.
  8. To make the fillings: Add cream cheese, mascarpone cheese, parmesan cheese, fresh milk and salted butter into a thick-based pot. Keep whisking the mixture till everything is melted.
  9. Once the mixture has melted, add corn starch and icing sugar. Mix till well-blended, the mixture will thicken slowly.
  10. Add the eggs, vanilla extract and lemon juice. Mix till well-blended, the mixture will further thicken into custard. Taste the custard and if desired, add some sea salt to increase intensity of cheese taste.
  11. There may be still some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. This is optional.
  12. Pipe the filling into the tart crust. Brush the top of the cheese tart with egg yolk.
  13. Bake the tart at 230 C for 6-7 mins until it's browned on top.
  14. Serve them hot from the oven, they taste better when hot/warm!

Read up about the background of BAKE Cheese Tart, it actually originated from Kinotoya Bakery in Sapporo, Hokkaido. There aren't enough food, service, value or atmosphere ratings for Hokkaido Baked Cheese Tart, Vietnam yet. The tarts had a lovely flavor and the balance was great, however the tart shells were.very thick. Japanese bakeries have a reputation for taking western classics and making them. Stay in and create your own take on these trendy gooey-centred pastries.

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