Hokkaido Baked Cheese Tart | Tart Shells Recipe

Tart Shells (30-35 pieces)

Ingredients:
•Unsalted Butter 150g
•Icing Sugar 40g
•Almond Powder 37g
•Whole Egg 45g
•All Purpose Flour 250g

Cheese Tart Filling

Ingredients
•Cream Cheese 275g
•Sugar 90g
•Unsalted Butter 15g
•Whipping Cream 135g
•All Purpose flour 45g
•Whole Egg 83g
•Lemon Juice 10g


Method:

Tart Shells

1. Cream butter, icing sugar and add in almond powder.
2. Add beaten egg then cream until smooth.
3. Add in all purpose flour and mix well until all incorporated.
4. Wrap it with cling film and refrigerate for 30 minutes.
5. Roll each piece into a ball, around 25g for my tart mould (2.5cm x 6cm)
6. Bake for 180c° 20-25 minutes until golden brown.

Cheese Filling

1. To make the filling, cream sugar, butter and cream cheese until light and smooth.
2. Add in whipping cream and flour.
3. Lastly add in beaten eggs and lemon juice then mix until well incorporated.
4. Pack into ziplock bag and refrigerate for 30min.
5. Place the cheese filling in to tart shells then chill in fridge for another 30 minutes to set the filling.
6. Brush the surface with egg yolk and bake at 220°C for 5-6 minutes till the surface become golden brown.

Happy Baking ✌🏻