Hokkaido Baked Cheese Tart
Hokkaido Baked Cheese Tart Recipe Type : Dessert Author: FiliVino My approximation of the amazing cheese tarts
Print RecipeEquipment
- Stand mixer
Ingredients
- 150 g cream cheese
- 50 g Mascarpone cheese
- 20 g Parmesan cheese grated
- 30 g butter salted
- 100 g milk fresh
- 30 g sugar powdered
- 8-12 g corn starch depending on consistency desired
- 1 egg
- 1 tbsp lemon juice
- ¼ tsp vanilla extract
- ¼ tsp salt optional
- 1 egg yolk for brushing on top of custard
Instructions
- Prepare the cheese custard. Add cream cheese, Mascarpone cheese, Parmesan cheese, fresh milk and salted butter into a small pot. Place the pot into a large, shallow pan/pot with barely simmering water. This is the bain-marie method; the aim is to create a gentle and uniform heat for cooking custard. Keep stirring the mixture till everything is melted.
- Once the mixture has melted, add sifted corn starch (the amount depends on final consistency of custard desired) and icing sugar. Mix till well-blended, the mixture will thicken slowly.
- Add full egg, 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 the cheese taste.
- There may be some fine lumps and grainy bits in the custard. Sifting will yield a more velvety smooth custard, but this is optional. Let the custard cool down completely.
- Preheat oven to 350°F.
- Fill a piping bag with the cheese custard. Chill in the freezer for 5-10 minutes to firm it up. Pipe the custard into the tart cases, in a slightly domed shape. Brush custard evenly with egg yolk.
- Bake the tarts at 350°F for 12 to 15 mins.
- Once baked, remove from oven and place on wire rack to cool.
Nutrition
Serving: 100g | Sodium: 218mg | Calcium: 77mg | Vitamin C: 1mg | Vitamin A: 535IU | Sugar: 5g | Potassium: 50mg | Cholesterol: 83mg | Calories: 171kcal | Saturated Fat: 8g | Fat: 14g | Protein: 4g | Carbohydrates: 6g | Iron: 1mg