I didn’t intend to bake these Hokkaido cheese tarts today. However, I made egg tarts yesterday and it was a disaster. I just have to make tarts again to make amends.

So I decided to make these, which are very close to egg tarts but are different in some aspects. I need to affirm myself that I have not forgotten how to make them.

Earlier this year, our family was in Hokkaido and these were the best things one can eat. The milk and therefore cheese in Hokkaido were unbeatable. Memories of this place… therefore this tart.

Hokkaido cream tart

Hokkaido Cream Cheese Tarts



  • Tart tins unike muffin tins
  • Blow torch


  • 1 Blow torch
  • 1 set egg tart tins

Tart Dough

  • 125 g butter
  • 50 g sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 180 g plain flour
  • 45 g corn flour

Tart Filing

  • 200 g cream cheese Or replace 20% with mascarpone cheese
  • 40 g parmesan cheese finely grated
  • 120 g fine sugar
  • 1 tsp vanilla essence
  • 1/2 tsp salt
  • 200 g milk
  • 10 g corn flour
  • 1 egg


  • Tart Skin using creaming method
  • Cream butter and sugar briefly in a blender, the mixture should look like sand, not more than 1 minute.
  • Add the egg and mix well.
  • Add the salt, sugar, flours and bring the dough together.
  • Refrigerate for an hour.
  • Prepare the filing
  • Place everything except the corn flour and egg into a pot and heat up using low heat.
  • When all the cheese have melted, cool the mixture down and add the egg.
  • Mix well then add the corn flour and continue stirring at low heat.It will gradually thicken, add as much corn starch as you like, to the firmness you desire. I think about 8g is great. Remember it will continue to thicken and set in the oven.
  • When the mixture is thick like a thick soup, remove from the heat.
  • Remember different corn flour performs differently, so gauge accordingly.
  • Let the mixture cool down, and then sieve it.
  • Blind baking
  • Preheat oven to 210C.
  • Place a ball of dough into a egg tart mold.
  • Use thumbs to press the dough and spread it over the whole mold and slightly over.
  • Use the back of a knife to cut off the extra dough. This extra dough can be used again.
  • Poke 15 small holes on the tart pastry.
  • Bake for 15 minutes, low shelf in the oven.
  • Remove and cool. Then spoon in the cheese filing.
  • Bake at 200C for 6 minutes, middle shelf in the oven.
  • Chill for at least 2 hours.
  • Decorate/Serve with your favourite fruits.

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