How to Create Perfect Hokkaido Baked Cheese Tarts: Guide

Hokkaido Baked Cheese Tarts are a beloved Japanese dessert known for their golden, flaky crusts and lusciously creamy cheese fillings. Originating from Japan's northern island of Hokkaido, these tarts have gained international fame for their irresistible texture and taste. While they resemble traditional egg tarts, the filling's rich, cheesy flavor sets them apart.

The origins of this dessert trace back to Sapporo, with renowned bakeries like LeTao and Kinotoya spearheading their creation and popularity. Originally crafted as an innovation on cheesecake, these tarts became a sensation for their freshly baked allure. Though visiting Hokkaido to taste the originals is ideal, making them at home can be just as rewarding.

1. Texture Versatility: Freshly baked tarts have a gooey cheese center, while chilled ones adopt a mousse-like consistency.
2. Homemade Perfection: Simple ingredients such as cream cheese, heavy cream, and butter make these a bakery-level treat at home.
3. Shelf Life: Store at room temperature for up to 2 days or refrigerate for a week to savor their flavor longer.

Preparation Time: 30 minutes

Cooking Time: 35 minutes

Total Time: 1 hour 5 minutes

Servings: 6

Skill Level: Medium

• 120g All-Purpose Flour
• 40g Granulated Sugar
• 60g Unsalted Butter (softened)
• 1 Egg Yolk

• 170g Cream Cheese (softened)
• 50g Granulated Sugar
• 30ml Heavy Cream
• 1 tsp Vanilla Extract
• 1 Egg White

• 1 Egg Yolk (for egg wash)

Gather all ingredients and preheat your oven to 170°C (325°F). Grease a muffin tin with butter for easy removal later.

Using a hand mixer, beat the softened butter until creamy. Gradually add sugar and continue beating until light and fluffy. Incorporate the egg yolk, vanilla extract, and finally, the flour. Mix on low speed until the dough comes together.

Pro Tip: Wrap the dough in plastic wrap and refrigerate for at least 15 minutes to firm up.

Roll out the chilled dough to about 3mm thickness. Cut circles slightly larger than the muffin tin molds. Gently press the dough into the molds, trimming any excess. Chill the dough-lined molds in the freezer for 1 hour.

After freezing, pierce the base with a fork and fill each crust with pie weights or dry beans to prevent puffing during baking.

Bake the prepared tart shells at 170°C (325°F) for 15 minutes. Remove the pie weights and bake for an additional 5 minutes until the edges turn golden brown.

Expert Tip: Allow the tart shells to cool for 30 minutes to ensure easy removal from the molds.

In a large bowl, whisk the cream cheese until smooth. Gradually add the heavy cream and vanilla extract in small batches, ensuring no lumps remain.

Whisk egg whites with half of the sugar until soft peaks form. Add the remaining sugar and beat again until glossy peaks appear. Gently fold the meringue into the cheese mixture to create a smooth batter.

Pour the cheese filling into the cooled tart shells, smoothing the tops. Lightly brush the surface with egg yolk for a golden finish.

Bake the filled tarts at 170°C (325°F) for 8 minutes. Increase the temperature to 200°C (400°F) and bake for an additional 10 minutes until the tops are beautifully caramelized.

Enjoy these tarts warm for a creamy, molten center or chilled for a mousse-like texture. Either way, they’re a delightful treat for any occasion.

• Use a high-quality whisk for effortless mixing. A 30cm whisk provides excellent grip and reduces hand fatigue.
• Experiment with chilling times to find your preferred texture.
• For a professional finish, sprinkle a tiny pinch of powdered sugar before serving.

Hokkaido Baked Cheese Tarts are the perfect blend of comfort food and gourmet indulgence. With this detailed recipe, you can recreate this Japanese delicacy at home, impressing friends and family with your baking prowess. Try them today and discover why they’ve become a global favorite!