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Hokkaido Baked Cheese Tart Recipe

Hokkaido Baked Cheese Tart Recipe
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★★★★★

4.7 from 11 reviews

Creamy, tangy, and lightly sweet with a crisp, buttery shell — this Japanese-inspired cheese tart is everything you crave in a delicate, indulgent dessert.

Ingredients

Scale

For the Tart Crust:

  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/4 cup (30g) powdered sugar
  • 1 egg yolk
  • 1–2 tablespoons cold milk or water

For the Cheese Filling:

  • 4 oz (115g) cream cheese, softened
  • 4 oz (115g) mascarpone cheese
  • 4 oz (115g) Parmesan cheese, grated
  • 1/3 cup (65g) granulated sugar
  • 2 tablespoons milk
  • 1 tablespoon cornstarch
  • 1 egg
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the tart crust: Combine flour and powdered sugar in a bowl. Cut in cold butter until crumbly. Add egg yolk and milk until dough forms. Press into tart pans, prick base, and chill for 30 minutes. Pre-bake at 350°F (175°C) for 15 minutes. Let cool.
  2. Prepare the filling: In a saucepan, mix cream cheese, mascarpone, Parmesan, sugar, and milk over low heat until smooth. Stir in cornstarch and cook until thickened. Remove from heat. Whisk in egg, lemon juice, and vanilla. Let cool slightly.
  3. Assemble: Spoon filling into tart shells. Use a swirl pattern if desired. Bake at 425°F (220°C) for 5–7 minutes, just to slightly brown the tops. Let cool and chill if preferred — or enjoy warm and gooey!

Notes

  • For the signature ‘molten’ texture, serve slightly warm.
  • Use a kitchen torch for extra browning on top if desired.
  • Great made ahead and chilled overnight for a firmer version.

Nutrition

Keywords: Japanese cheese tart, baked cheese tart, dessert recipe

Find it online: https://mbeams.com/hokkaido-baked-cheese-tart-recipe/