What Is Hokkaido Cheese Tart?
It’s a cheese tart that’s been so popular throughout Asia. Originally inspired by Hokkaido’s dairy products and originated in a bakery in Sapporo, Hokkaido. They are really something not to miss out. The tart crust is flaky and the cheesy filling is creamy.
Disclosure: some of the links below are affiliate links, meaning at no extra cost to you, I will get a small commission if you click through and make a purchase. Everything I mention in this post is what I personally use and recommend.
Hokkaido Cheese Tart in Spain
Yes. I’ve never been to Hokkaido or Japan myself. I would love to, one day. So obviously I’m not using Hokkaido’s dairy products nor the original bakery’s recipe. This is my take on the ohhh-so-famous-and-yummy Hokkaido cheese tarts.
I first heard of the tarts like 2 years ago from my sister. She sent me a photo of the Hokkaido cheese tarts that she bought in Malaysia. She was raving on how delicious they were and I thought ok, that cannot be. I simply have to taste it. That means recreating it.
So today I’m sharing my take on it with you.
I’m using local dairy products from Spain. Actually all of the ingredients are from Spain 😀 . My point is, you can still enjoy these delicious tarts wherever you are. I’m so passionate about limitless cooking. Cooking should not be bound to certain places and ingredients. It should carry the same freedom as life does, and adaptable to where we are. That’s the beauty of cooking.
This recipe is simple even though you have the crust and the filling components to tackle. I’m adding lemon zest in the crust as it just brings the taste to another level. Just a note though. Where I am now is super hot in the summer.
So that’s why I’m chilling the dough for a while so that it’s firm enough to handle before pressing it into the tart moulds. If you don’t have that problem, by all means skip the chilling process.
I do say to place the unbaked crust in the freezer for a while though. With this type of crust it’s always good to have it cold before baking. More when we’ve been manipulating the dough a lot when pressing into the moulds.
After piping the filling into the baked shells, put them in the freezer until the filling is firm enough to the touch. Why? Because we will be brushing the top with some egg yolk and it’s going to be too soft to directly brush on it without putting in the freezer for a while.
The filling is pre cooked as a custard before we grill it. So it won’t take long. Just enough to get that beautiful slight charred looks.
So I know what I would be serving my sisters when they come to visit. And if they don’t put it in writing that my Hokkaido cheese tarts are the best in the world (muahaha!) then they might be spending the night in the roundabout across the street. Ha!
If you’re into cheese tarts then you might want to check out my strawberry ones!
Enjoy and happy baking! 🙂
The tart tins size I used:
Watch how I make them in the video below:
Hokkaido Cheese Tart
- 1/3 cup unsalted butter (75 gr), soften
- 2 tbsp granulated sugar (25 gr)
- 1 egg yolk , room temperature
- 1/2 tsp vanilla extract
- Zest of 1 lemon
- 1 cup all purpose flour (130 gr)
- 3.5 oz cream cheese (100 gr)
- 3.5 oz mascarpone cheese (100 gr)
- 1 oz Parmesan cheese (30 gr), grated
- 2 tbsp unsalted butter (30 gr)
- 1/3 cup milk (80 ml)
- 1/4 cup icing sugar (30 gr), sifted
- 1 tbsp corn starch , sifted
- 1/2 tsp vanilla extract
- 1 tbsp lemon juice
- 1 egg , lightly beaten
- 1 egg yolk , to brush to top
- Add butter and sugar into a bowl and mix them well using a spatula. Then add in egg yolk, vanilla extract and lemon zest. Mix well to combine.
- Finally add in flour and mix just to combine. Don't over mix. Place the dough on a cling film and wrap it. Then place it in the fridge for 1 hour. Meanwhile let's make the filling.
- Use a thick base pot and place it on medium heat. Add in the 3 cheeses together with milk and butter. Cook until the cheeses are melted.
- Then add in icing sugar, corn starch and mix until smooth. Finally add in egg, vanilla extract and lemon juice. Continue cooking until the mixture thickens. Sift into a bowl to discard any lumps. Cover the bowl with the cling film touching the top surface of the filling and set aside to cool completely.
- Remove the dough from the fridge after 1 hour. Take some of the dough and press it evenly inside a tart mould. Cut off the excess dough with a knife and prick the base with a fork. Repeat until the rest of the dough is finished. Tip: Place the unbaked shell in a freezer for 10 minutes to firm up a bit.
- 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 releasing it.
- Fill the filling in a piping bag and pipe in inside the shells. Then place the unbaked tarts in the freezer for 30 minutes for the filling to firm up. Then brush the top of the filling with some egg yolk wash.
- Grill for a few minutes in the oven until the top is slightly charred. Enjoy!