If you’ve ever tried baked cheese tarts from Japan, you’ll know just how addictive these tarts are. Sweet and salty, crunchy and creamy, all in one comforting bite. This recipe uses a delicate pâte sablé (sweet crust pastry) for a buttery tart shell that is the perfect vessel for the cheese custard filling that is a blend of 3 cheeses. These tarts are best enjoyed warm, moments after they are out of the oven, while the filling is still slightly molten on the inside!
(Yields 12 tarts)
100g icing sugar
200g butter, cold
2 egg yolks
250g cream cheese
150g mascarpone cheese
40g parmesan cheese
80g salted butter
200ml fresh milk
100g icing sugar, sifted
2 tsp lemon juice
1 tsp vanilla extract
1 egg yolk to brush on top of filling
- Sift flour and icing sugar together.
- Cut butter into small pieces, then rub butter into flour mixture with fingertips until butter is well distributed.
- Form a small well in the middle of the mixture, add egg yolks into the center and knead mixture until it comes together as a dough.
- Cling-wrap the dough and chill in refrigerator until firm.
- Roll dough out to 4mm thickness, then cut out circles with a 4” round cutter
- Line tart moulds with pastry circles, then prick pastry bottoms and blind bake in preheated oven at 180oC/350oF for 12-15 minutes
- Remove tart shells from oven, discard blind baking beans and cool.
- Put milk, cream cheese, mascarpone cheese, and parmesan cheese in a pot and stir over low heat until cheeses melt.
- Remove from heat, whisk in butter, eggs and icing sugar, then return pot to stove and continue stirring over low heat until mixture thickens enough to coat the back of a spoon.
- Remove from heat and stir in lemon juice and vanilla extract.
- Cool cheese mixture in an ice-bath.
- When cool, fill piping bag with cheese mixture and pipe into cooled tart shells.
- Gently brush beaten egg yolk over cheese filling and then bake at 200oC/400oF for 8-10 min until the surface of the filling forms a skin.
- Cool slightly and enjoy warm!