The Art of Crafting Hokkaido-Style Cheese Tarts

Hokkaido cheese tarts have gained a cult following worldwide for their creamy custard filling and buttery pastry crust. In this article, we'll take you through the process of making these delectable treats at home.

To begin with, preheat your oven to 235°C (top and bottom heat) and line a baking sheet with parchment paper. Remove the cooled tart pastry from its case and gently press it into shape using your fingertips. Place the dough over a tart case (5.5cm top/3cm base) and press it downwards.

Next, use a metal scrapper (dust with flour) to lift up the cut dough and transfer it to a baking mat lined with parchment paper. Roll out the dough thinly, about 1mm thickness, using a rolling pin dusted with flour.

In a separate bowl, prepare the custard by whisking together eggs, lemon juice, and vanilla extract. Add sifted cornstarch and stir until well combined. Bring the mixture to a gentle simmer over low heat, stirring constantly, until it thickens into a smooth custard.

While waiting for the custard to cool, prepare the cheese mixture by melting salted butter and mixing it with grated cheese (mozzarella, cheddar, and parmesan), sliced Kraft singles processed cheese, and a pinch of sea salt. Stir until well combined.

To assemble the tarts, pipe the cooled custard into the tart cases using a piping bag fitted with a large round tip. Top each tart with a spoonful of the cheese mixture, then brush the edges with egg yolk-milk mixture to create a golden glaze.

Bake the tarts at 180°C (fan mode) for 10 minutes or until the pastry is golden brown. Allow them to cool on a wire rack before serving. Enjoy your delicious Hokkaido-style cheese tarts!