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Japanese Baked Cheese Tarts

Whether by train or ferry, the scenic voyage to Hokkaido, Japan’s northernmost main island, is a picturesque journey. It feels like you’re setting foot into a cherished storybook, yellowed from age and filled with delicately painted illustrations that depict the beauty of a far-off land with rolling green fields, vibrant blooms as far as the eye can see, and lofty mountainscapes capped in powdery snow. A closer look at some of the charming port towns reveals cobblestone streets lined with historic brick architecture, electric boats drifting down canals, and sweets shops on every corner, stocked with ice cream, fresh cakes and pastries, and local favorites like cheese tarts, a popular Japanese pastry that’s similar in flavor to American-style cheesecake.
 
Hokkaido bakeries and confectioneries proudly incorporate an assortment of native ingredients into their sweets, but it’s undeniable that the most popular of the bunch is their fresh local dairy. Historically, dairy consumption was rare in Japan; however, Hokkaido’s northern location and small population allow for its acreage to flourish with farms and pastures to produce dairy that’s renowned for its quality. On its own, the milk has a rich, delicately sweet taste, with lingering notes of subtle vanilla. It is also high in fat, making it indulgently creamy and ideal for a multitude of cheeses, butters, and ice creams.
 
In the early 2000s, Hokkaido cheese tarts became a common pastry served in many bakeries in the area, although they had varying names and labels. These handheld treats are a lesson in simplicity and contrast: a pastry crust topped with a creamy mousse-like blend of cheese. While similar pastries were available at numerous bakeries, Hokkaido cheese tarts are most closely associated with the family-run Kinotoya company, a Hokkaido-based confectionery known for its creamy soft-serve ice cream, custard apple pies, and a chilled blueberry and cheese tart that was inspired by its popular cheesecakes.
 
Shintaro Naganuma, the eldest son of the founders of the Kinotoya company, created the cheese tarts by happenstance during a food fair in Singapore. After running out of boxes for packing his chilled blueberry tarts and facing hungry crowds, Shintaro improvised by selling the tarts directly from the oven while they were still warm. People were delightfully perplexed by their melty, molten center, and Shintaro quickly sold out.
 
As popularity of the warm pastries grew, Shintaro removed the blueberries in favor of focusing on a plain filling to highlight the Hokkaido-sourced dairy. Soon, thanks to the rising popularity of social media, word began spreading around the world about the unique experience of enjoying the warm tarts that originated in a beautiful, distant land.
 
In 2011, Shintaro started his own confectionery company, BAKE Cheese Tarts. His company, along with others, such as Hokkaido Baked Cheese Tart Company, helped to further spread word of the tarts and spur creative variations, from Milky Macarpone Cheese Tarts to Matcha Cheese and everything in between. At their heart, though, it’s the simple yet delectable flavors of the original that keep everyone coming back for more.

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Japanese Baked Cheese Tarts

Makes 9 mini tarts

The velvety filling and flaky pastry base of these cheese-filled tarts makes them similar to other bite-size pastries, such as the popular Cantonese dan tat with a glassy, slightly sweetened egg custard filling and a buttery piecrust-like base, or pastéis de nata, Portuguese pastries known for their flaky puff pastry base, smooth and creamy custard filling, and a caramelized, blistered top. However, the texture of Japanese cheese tarts makes them stand out from the rest, transforming based on the temperature. When served warm, they have a gooey, molten center and crunchy crust. As they cool, the rich cheese filling becomes creamy and mousse-like. We used a combination of mascarpone and cream cheese to mimic both the flavor and texture in the original Hokkaido cheese, as well as a touch of savory Parmesan to create a well-rounded depth of flavor.

Ingredients

Crust:

⅓ cup (76 grams) unsalted butter, softened (61°F/16°C to 65°F/18°C)¼ cup (30 grams) confectioners’ sugar¼ teaspoon kosher salt1 large egg yolk (19 grams), room temperature¼ teaspoon vanilla extract1 cup (125 grams) all-purpose flour¼ cup (31 grams) unbleached cake flour

Filling:

½ cup (113 grams) mascarpone cheese*, softened4 ounces (113 grams) cream cheese, softened1 ounce (28 grams) freshly grated Parmesan cheese*¼ cup (50 grams) granulated sugar¼ cup (60 grams) whole milk, room temperature1 large egg (50 grams), room temperature1 tablespoon (8 grams) cornstarch¼ teaspoon kosher salt2 tablespoons (28 grams) unsalted butter, softened (61°F/16°C to 65°F/18°C)½ teaspoon vanilla extract1 large egg yolk (19 grams), room temperature1 tablespoon (15 grams) water

Instructions

For crust: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt at medium speed until creamy, 1 to 2 minutes, stopping to scrape paddle and bottom and sides of bowl. Add egg yolk; beat until well combined. Beat in vanilla.
In a medium bowl, whisk together flours. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until a dough forms and stopping to scrape sides of bowl.
Spray 9 (2¾x1-inch) round tart pans with baking spray with flour; place on a rimmed baking sheet.
Divide dough into 9 portions (about 31 grams each); roll each portion into a ball. Press a dough ball into bottom and up sides of each prepared tart pan; trim any excess dough. Freeze for 15 minutes.
Position oven rack in bottom third of oven. Preheat oven to 400°F (200°C).
For filling: In a small saucepan, whisk together cheeses, granulated sugar, milk, egg, cornstarch, and salt until smooth and well combined. Cook over medium heat, whisking constantly, until sugar dissolves and mixture is thickened and steaming. (Do not boil.) Remove from heat; whisk in butter and vanilla until butter is melted and mixture is smooth.
Strain mixture through a fine-mesh sieve into a medium liquid-measuring cup with a spout, discarding solids. Divide strained mixture among prepared crusts (about 2 tablespoons or 30 grams each).
In a small bowl, whisk together egg yolk and 1 tablespoon (15 grams) water; gently brush on top of filling.
Bake until crust and top of filling are lightly browned and an instant-read thermometer inserted in center registers 165°F (74°C) to 170°F (77°C), 10 to 13 minutes, rotating baking sheet halfway through baking. Let cool in pans for 15 minutes. Serve warm, or let cool completely on a wire rack. Best served same day as made. Refrigerate in an airtight container for up to 2 days.

Notes

*We used BelGioioso® Mascarpone and Parmesan Cheeses.

 

Get the mini tart pans we used for this recipe at bakefromscratch.com/shoptheissue.

The post Japanese Baked Cheese Tarts first appeared on Bake from Scratch.

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