Easy Hokkaido Cheese Tart Recipe

Name: Hokkaido Cheese Tart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 200 gr cake flour; 24 gr cornstarch; 2 gr salt; 60 gr confectionery sugar; 116 gr unsalted butter; 50 gr egg; 176 gr cream cheese; 60 gr mascarpone; 40 gr butter; 76 gr cream; 50 gr milk; 50 gr sugar; 16 gr cornstarch; 2 egg yolk; 1 tbsp lemon; 1/2 tsp vanilla; 1/2 tsp salt; 1 egg yolk; 1 tbsp milk

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Hokkaido Cheese Tart is a small delight from Hokkaido that is so popular around the world. It is a simple crispy, buttery crust filled with creamy, gooey cheese that’s both sweet and a tiny bit tangy. Ready to find out what makes these tarts so special?

Five Hokkaido Cheese Tarts on a piece of paper and a wooden tray.

Hokkaido Cheese Tarts are these amazing treats that come from Hokkaido, a place in Japan famous for its super fresh milk and dairy products. The tart has a crispy, crumbly crust that’s like a cookie, and inside, there’s this creamy filling made with rich cheese. It’s not too sweet, not too salty—just perfect! When you take a bite, the filling is smooth and slightly gooey, making it impossible to stop at just one.

Hokkaido Baked Cheese Tarts have become super popular all over the world, and it’s easy to see why. They’re like a mix of cheesecake and a custard tart, but with their own special twist. Whether you eat them warm or chilled, they’re always a treat. If you love cheese or just want to try something new, these tarts are a must-try.

There are many Japanese dish and snacks that have become popular worldwide like Japanese milk buns which are known for their soft, pillowy texture, or the savory Karaage and Croquettes for their crispy, comforting treats.

Japan is known of balancing flavors. You can see that in Japanese Gyudon, Takikomi Gohan or Ajitama, the eggs that you can find in ramen. Don’t forget the cute Dorayaki.

These dishes reflect the creativity of Japanese cuisine from traditional to contemporary.

Why You Will Love This Recipe

Super easy to make – You will be surprised at how easy it is to make these cheese tarts.
Crunchy crust – You will definitely fall in love with the crunchy crusts. You can practically use the crust recipe for other tarts recipes.
Less sweet fillings – The fillings is subtly sweet with a tangy flavor from lemon. The texture is creamy and gooey unlike most cheese cakes.

Recipe Ingredients

Hokkaido cheese tarts ingredients with labels.

How to Make

Photo collage of mixing the ingredients to make the crust.

STEP 1. Sieve cake flour, cornstarch, confectionery sugar into a bowl. Put a pinch of salt. Put in egg and butter (Images 1, 2). Knead using your hands to make it into a dough (Image 3). Wrap the dough in a plastic bag. Put it in the refrigerator for at least 30 minutes.

Process photos of mixing the fillings in a bowl with a whisk.

STEP 2. In a separate bowl, put in cream cheese, mascarpone cheese, cream and butter together (Image 5). Whisk until soft and well blended (Image 6). Add sugar and vanilla extract (Image 7). Mix well. Add egg yolk, milk, and lemon juice (Image 8).

Process photos of cooking the fillings until it thickens.

STEP 3. Add cornstarch into the batter and mix well (Image 9). Pour into a saucepan to heat for a while (Images 10, 11). Wait until it thickens and turn off the stove (Image 12).

Process photos of putting the fillings into a piping bag and preparing the crust.

STEP 4. Sieve the fillings to get a smoother result (Image 13). Put the cheese mixture into a piping bag (Images 14, 15). Cool in the chiller for at least 1 hour. Divide the crust into 20 pcs evenly (Image 16).

Process photos of shaping the crust, baking, and filling it with the cheese.

STEP 5. Press the dough into the greased tart mold and use your thumbs to spread it evenly (Image 17). Punch holes at the base using a fork (Image 18). Bake in the preheated oven for 15 minutes, 180°C. Take out the baked crusts (Image 19). Pipe the cheese filling into the middle of the tart (Image 20).

Process photos of brushing egg yolks on the surface of the fillings and baking them.

STEP 6. Brush the top with eggwash (Images 21, 22, 23). Bake in the oven 180°C for 15-18 minutes, or until the top is brownish (Image 24). Take out from the oven and the pan. Cool on the cooling rack completely. Enjoy your cheese tarts!

Pro Tips

Putting the fillings in a piping bag will make it easier to fill the crust. Keep the fillings in the chiller for 30 minutes to one hour to make it less runny.
Don’t forget to poke holes in the bottom of the crust with a fork so when the crusts are baking in the oven, they stay flat.
When cooking the filling in a sauce pan, do not ever leave it unattended. Check if it is thick enough by stirring with a spatula.
If the fillings is a bit runny, do not brush with eggwash yet. Bake in the oven for 5- 10 minutes to get a firmer surface, then brush it with eggwash.

FAQs about Hokkaido Cheese Tart

Can this Cheese Tart be made using non-dairy alternatives?

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.

Why can’t I brush eggwash on top of the fillings?

The fillings might be too runny, put them in the oven for 5-10 minutes, the surfave will be more solid to brush.

How do I get the gooey texture in the fillings?

To get the gooey texture, cornstarch play an important role here. Cook the filling in a sauce pan until it thickens. This will help make the fillings gooey.

Storage

Store these cute mini tarts in a closed container, preferably in an individual wrapper or plastic bag. This can make them stay fresh longer. They can stay fresh for up to 5 days in the chiller.

Reheat in an air-fryer or oven to get the crispy crust or you can just consume it cold.