HOKKAIDO BAKED CHEESE TARTS 

*CORRECTION: 3/4 TABLESPOON VANILLA #hokkaido #cheesetart #homemade
RECIPE:
✅ TART SHELLS
100 grams cold unsalted butter
50 grams powdered sugar, sifted
1/4 teaspoon salt
1 small eggyolk ( 15 grams )
75 grams all purpose flour
75 grams cake flour
✅ FILLING
100 grams cream cheese
100 grams mascarpone cheese
25 grams parmesan cheese
30 grams unsalted butter
1 small egg ( 50 grams )
90 grams full fat milk
1 tablespoon lemon juice
60 grams powdered sugar
1 tablespoon cornstarch
1/4 teaspoon salt
3/4 tablespoon vanilla
BAKING TIME: 15 minutes ( Prebaking tart shells )
20 minutes ( with filling )
BAKING TEMPERATURE: 170'C
BAKING PANS USED: 12 mini tart moulds
PROCEDURE:
1. TART SHELLS - In a medium bowl, cream the butter until it becomes fluffy. Then add the powdered sugar & salt. Combine using a spatula. Then add the eggyolk. Using an electric mixer, beat in the eggyolk for 1 minute. Lastly, add the all purpose flour & cake flour. Mix them altogether and form into a ball. You may do this step manually or by an electric mixer. Wrap in plastic and chill for 1 hour.
2. FILLING - Meanwhile, prepare the filling by combining in a medium saucepan all the ingredients and cook over low heat until it becomes slightly thickened. Transfer into a bowl and cover with plastic making sure it touches the surface of the filling. Chill for an hour.
3. Remove the pastry dough from the chiller and let it come to room temperature or it's manageable enough to handle and divide into 12 pieces. Form each piece into a ball and place into the tart moulds. Press gently on the base & along the sides and edges using your hands or a wooden pastry pusher. Use a fork to prick tiny holes around to let the steam out while baking. Chill for another 30 minutes. Then prebake for 15 minutes at 170'C and let it cool. Remove from the moulds and set aside.
4. Remove the filling from the chiller and place it in a piping bag. Pipe into the 12 prebaked tart shells. Level with a spatula and chill again for another half hour. While waiting, you may start preheating your oven at this time.
5. After 30 minutes, remove the tarts from the chiller and brush with beaten eggyolks on top. Bake at 170'C for 20 minutes or until the edges become slightly browned.
6. Transfer on a wire rack to cool.
7. Enjoy your fresh homemade hokkaido baked cheese tarts!
◾Cold butter is recommended to be used in making pastry dough to ensure the flakiness of the product.
◾If mascarpone cheese is unavailable, you may double the amount of the cream cheese in this recipe.
◾You may adjust the amount of sugar depending on the level of your desired sweetness.
◾You may divide the pastry dough equally by using a weighing scale for accuracy.
◾Place baked tarts individually in paper cupcake cases for presentation or if giving them as gifts.
◾DIFFERENT OVENS VARY IN TEMPERATURE SO PLEASE ADJUST ACCORDINGLY
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YEYET
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