mini tart

My version of the ever so famous baked cheese tart that’s originally from Hokkaido. Flaky crust and ohhh so creamy cheesey filling.

Hokkaido Cheese Tart

unsalted butter ((75 g), soften)

granulated sugar ((25 g))

egg yolk (, room temperature)

tsp vanilla extract

lemon

all purpose flour ((130 g))

3.5 oz cream cheese ((100 g))

3.5 oz mascarpone cheese ((100 g))

oz Parmesan cheese ((30 g), grated)

unsalted butter ((30 g))

milk ((80 ml))

icing sugar ((30 g), sifted)

tbsp corn starch (, sifted)

lemon juice

egg (, lightly beaten)

Cream

Add butter and sugar into a bowl and mix them well using a spatula. Then add in egg yolk, vanilla extract and lemon zest. Mix well to combine.

Finally add in flour and mix just to combine. Don't over mix. Place the dough on a cling film and wrap it. Then place it in the fridge for 1 hour. Meanwhile let's make the filling.

The Shells

Cook

Use a thick base pot and place it on medium heat. Add in the 3 cheeses together with milk and butter. Cook until the cheeses are melted.

Then add in icing sugar, corn starch and mix until smooth. Finally add in egg, vanilla extract and lemon juice. Continue cooking until the mixture thickens. Sift into a bowl to discard any lumps. Cover the bowl with the cling film touching the top surface of the filling and set aside to cool completely.

The Filling

Mould

Remove the dough from the fridge after 1 hour. Take some of the dough and press it evenly inside a 2.5 inch (6.5 cm) tart mould. Cut off the excess dough with a knife and prick the base with a fork. Repeat until the rest of the dough is finished.Tip: Place the unbaked shell in a freezer for 10 minutes to firm up a bit.

Bake

Bake in a preheated oven on the lowest rack at 340ºF (170ºC) for 15 minutes. Cool completely and then remove the shells from the moulds. Tap the bottom a few times to help releasing it.

Fill

Fill the filling in a piping bag and pipe in inside the shells. Then place the unbaked tarts in the freezer for 30 minutes for the filling to firm up. Then brush the top of the filling with some egg yolk wash.

Grill

Grill for a few minutes in the oven until the top is slightly charred. Enjoy!

Assembling

https://www.youtube.com/watch?v=iCwgC1mlw0U

My version of the ever so famous baked cheese tart that’s originally from Hokkaido. Flaky crust and ohhh so creamy cheesey filling. I’m using 3 types of cheese in this. Enjoy!

▶ Printable recipe and instructions http://bit.ly/HokkaidoCheeseTart
▶ Check out my website for the ingredients, measurements and much more! https://www.elmundoeats.com
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THANK YOU for watching and have a lovely day!

My version of the ever so famous baked cheese tart that’s originally from Hokkaido. Flaky crust and ohhh so creamy cheesey filling. I’m using 3 types of cheese in this. Enjoy!

▶ Printable recipe and instructions https://bit.ly/HokkaidoCheeseTarts
▶ Check out my website for the ingredients, measurements and much more! https://www.elmundoeats.com
▶ Subscribe for more videos http://bit.ly/ElMundoEatsSubscribe

Say HI to us here:
▶Instagram: http://www.instagram.com/elmundoeats
▶Facebook Page: http://www.facebook.com/elmundoeats
▶Pinterest: http://www.pinterest.com/elmundoeats


THANK YOU for watching and have a lovely day!

This Salted caramel chocolate tart is one of my favoruite tarts ever! It just tastes phenomenal as the buttery caramel with a light salty kick meets the silky chocolate ganache! 

Salted caramel Chocolate Tart

Icing sugar

Pastry flour

g Almond flour

g Unsweetened cocoa powder

salt

110 g Unsalted butter (very cold)

50 g Egg (approx. 1 egg)

107 g Granulated sugar

42 g Unsalted butter (room temperature)

62 g Heavy Cream (lukewarm)

100 g Chocolate (good quality, eg. Valrhona)

g Heavy Cream

Sift together dry ingredients; flour, cocoa powder, icing sugar, almond, salt

Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency. This will take around a minute or two

Add egg into the mixture and mix with your hands just until the dough comes together, few seconds

Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth. Form a disk and cover the dough in plastic wrap. Let it rest in the fridge for min 2 hours. You can leave it resting in the fridge over night or you can even  freeze the dough

After the dough rested roll it out into 2mm thickness between two Silicone baking mat.  Do not use extra flour for rolling

Place the dough into the freezer for 15 min in between two Silicone baking mat.. Do not remove the mat at this point

Prepare your oven rack with the Perforated &quot;air&quot; baking mat and Perforated tart rings on top

Take the dough out from the freezer and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one

If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer 10-15 times. It is extremely important to work with a dough that is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it

Cut 8 long stripes out of the dough, this will be the side of the tart

Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it

Place the Perforated tart rings with the pastry dough in them into the freezer for 2 hours

Pre-heat oven to 160C / 320F

After 2 hours take the pastry dough with the rings on them out and trim the top to the level of the tart ring with a sharp knife

Bake for 18 min then carefully remove the rings and bake for another 5 min. Let them cool on the Perforated &quot;air&quot; baking mat

For the Chocolate Pâte Sablée 

First and foremost be careful throughout the process not to burn yourself with sugar. Melt and caramelize sugar in a saucepan over medium-high heat, do not stir until it starts to turn golden brown. Watch the pan carefully as once it starts caramelizing, it can burn quickly

When sugar fully dissolved and turns golden brown in color, add in butter in 3 steps while whisking vigorously. It will bubble and it´s normal, be careful. If butter starts to separate just keep whisking

Once butter fully incorporated slowly pour lukewarm heavy cream into the mixture and boil for a minute. It will bubble and rise slightly but keep whisking. After about a minute your caramel is done. Use it in a few minutes as later it will start to set.  If you need the caramel to be more runny feel free to re-heat it in microwave

For the caramel

Chop chocolate into small pieces and place them into a bowl

Heat cream in a saucepan over medium heat just until simmering

Pour warm cream over chocolate, let it set for a minute until chocolate gently melts then stir together

For the chocolate ganache

Once tart tart shells cooled down to room temperature, prepare caramel sauce and pour warm but not hot caramel into the tart shells to fill 1/2 of them. Pop the tarts into the fridge for the caramel to set

Prepare chocolate ganache and pour warm chocolate ganache on top of the caramel layer

The tart will need to set in the fridge for about an hour before serving. Decorate with golden dust spray

Assemble

Sweet and simple peach puff pastry tarts tossed with wild honey and a hint of vanilla. This easy summer dessert stars juicy, fresh peaches, and takes advantage of store-bought frozen puff pastry. Recipe from forkknifeswoon.com

Mini Peach Puff Pastry Tarts with Honey

peaches, halved, pitted and thinly sliced ¹

Tbsp pure honey

tsp pure vanilla extract

Tbsp demerara sugar (or sanding sugar)

Preheat the oven to 400 ℉. Line a large sheet pan with parchment paper. Set aside.

Lay out the puff pastry onto a clean, lightly floured work surface. Using a sharp knife or pastry wheel, cut the puff pastry into 12 equal squares. Transfer the squares to the prepared sheet pan.

In a medium mixing bowl, toss the sliced peaches with the honey and vanilla.

Layer the peach slices on top of the puff pastry squares, leaving about a 3/4″ border around the edges. Sprinkle with the demerara sugar, if using.

Bake until the crust is golden and the peaches are tender, about 15-17 minutes. Transfer to a baking rack to cool for 5 to 10 minutes before serving.

Serve warm with vanilla ice cream, fresh whipped cream, a dusting of powdered sugar, or a drizzle of simple vanilla icing. Enjoy!!

By the time I got around to making these tarts, the peaches were long gone from the market.
But they were fabulous with apples and a drizzle of maple syrup instead!

Its peach season I wanted to make something with peaches. And these are absolutely delicious! So happy with this recipe!

These were so simple and so beautiful! Thank you for sharing this perfect seasonal fruit dessert. These tartlets will be “go to” dessert to treat and impress. I can’t wait to try other toppings. Excellent share. Thank you #forkknifeswoon

Am I suppoded to roll out the pastry? I've never worked with puff pastry before.

Supposed*
Also, is an egg wash recommended?

These tarts are just the right mixture of spooky, innocent and elegant. Perfect for a Halloween party!

No-Bake Mini Chocolate Ganache Spiderweb Tarts

semi-sweet chocolate chips, melted

butter

M&M's

Oreo cookies

butter, melted

chocolate chips

heavy cream

Dixie Crystals sugar

white chocolate chips, melted

Line a baking sheet with wax paper. Pipe...

Line a baking sheet with wax paper. Pipe stars with 8 points. Place a large M&M in the center for the spider body. Pipe a small amount of chocolate on the tip of one of the spiders. Add a mini M&M to the drop of chocolate to create the spider head. Chill.

In a food processor, add cookies. Pulse until...

In a food processor, add cookies. Pulse until cookies are completely crumbled. Transfer to a large mixing bowl. Top with melted butter.

Press the crust mixture into tart pans. Use...

Press the crust mixture into tart pans. Use the back of a spoon to smooth the crust cavities and press firmly into the tart pan crevices.

Add chocolate chips to a large mixing bowl....

Add chocolate chips to a large mixing bowl. Set aside.

In a saucepan over medium high heat, stir...

In a saucepan over medium high heat, stir together butter, cream, Dixie Crystals sugar and salt. Bring to a boil and remove from heat. Pour cream mixture over chocolate and stir until chocolate is completely melted. Distribute ganache into tart pans. Let cool slightly.

Fill a piping bag with melted white chocolate....

Fill a piping bag with melted white chocolate. Starting in the center of a tart, pipe a swirl design around the ganache, moving from the center to the outer edge. Use a toothpick to draw lines from the center to the outer edge to make a web design. Pipe over the lines if desired. Add a spider over top of the tart for decoration. Refrigerate 3-4 hours before serving.

https://mediavine-res.cloudinary.com/video/upload/nidt7fp1lyon1egcugn1.mp4

These No-Bake Mini Chocolate Ganache Spiderweb Tarts are just the right mixture of spooky, innocent and elegant. They are the perfect dessert for a black-and-white Halloween party or dinner. Get the recipe at http://feastandwest.com/2016/09/21/mini-chocolate-ganache-spiderweb-tarts

Hokkaido Baked Cheese Tarts are the ultimate rich and creamy bite-sized Japanese desserts with crunchy shortcrust tart base and distinct sweet and savory cheesy filling. The Japanese Cheese tarts recipe is made using my popular Pâte Sablée aka Sweet shortcrust pastry tart that is filled with a combination of creamy, sweet, and savory dairy and cheese products such as heavy cream, Philadephia cream cheese, and parmesan cheese.

The BEST Hokkaido Baked Cheese Tarts (VIDEO)

Pastry flour (can be replaced with All purpose flour)

Cream cheese (use full-fat, eg. Philadephia)

Parmesan cheese (finely grated)

Unsalted butter (82% fat)

g milk

Heavy cream

45 g Icing sugar

Egg yolk

g Corn starch

Measure and cut butter into chunks and place it into the freezer for a few minutes

Sift together dry ingredients; flour, icing sugar, almond, salt

Add very cold butter chunks into the dry ingredients, and rub the mixture between your hands until it becomes a sand-like consistency

Add egg into the mixture and mix with your hands just until the dough comes together

Knead the dough with the palm of your hand for a minute or two, just until the dough becomes smooth. Do not over-knead the dough and do not use mixer, neither a food processor

If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first.  Otherwise, continue with rolling the dough out into 2mm thickness between two Silicone baking mat.

Place the dough into the freezer for 15 min in between the two Silicone baking mat. Do not remove the mat at this point

Prepare your muffin pan or 12 mini tart molds

Take the dough sheet out from the freezer, remove the top of the silicone mat, and cut out circles, using a cookie cutter

With your fingers, press the dough circles into the tin one by one. Make sure that you work with a dough that is cold enough to be able to handle.

Once you are ready with all the tart shells, poke them with a fork, then freeze the dough for 1 hour before baking

Pre-heat oven to 180C / 356F (no fan)  while the dough is in the freezer.

Bake for 15 min in the muffin pan. After 15 minutes the pastry cases will somewhat contract within the pan so you will be able to easily remove them

Once the tart cases are removed from the muffin pan to a baking sheet, bake for further 10-15 minutes at 160C / 320F (no fan). I suggest baking them in this second step upside down so the bottom of the tart case is up and can fully be baked until golden brown.

They are ready when they achieve an even golden color, in about 25-30 minutes overall

For the tart shells

In a large enough bowl with the help of a hand whisk, whip together sugar and egg yolk until slightly fluffy for about 1-2 minutes the whisk in corn starch until thoroughly incorporated and have a smooth paste

Heat milk, cream, butter, Philadephia cheese, and grated parmesan in a saucepan on low-medium heat, then remove it as soon as the ingredients melt together. By this time, the mixture probably will be simmering

Pour the warm cheese mixture over the egg yolk mixture slowly while whisking vigorously with a hand whisk.

Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens

Place the filling into a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top. Chill it for an hour before using it

Filling

Pre-heat oven to 220C / 428F (no fan)

Fill each tart shells with the cheese filling using a piping bag

Whisk one egg with a splash of water and apply a light egg wash on top of the filling

Pop the tarts bake to the oven and bake for 5-10 minutes or until the top slightly caramelizes

Serve the baked cheese tarts warm, room temperature or chilled

The combination of sweet&amp;savory cheese filling makes this tart super special, even more delicious than I imagined! Will definitely make it again, thank you Katalin :)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647177142/diccgbnw17ygocgf1gv9.mp4

Hokkaido Baked Cheese Tarts are the ultimate rich and creamy Japanese desserts with crunchy shortcrust tart base and distinct sweet and savory cheesy filling.

Top 6 mini tart recipes from across the web

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Hokkaido Cheese Tart

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Top 6 mini tart recipes from across the web

The most viewed mini tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hokkaido Cheese Tart

Hokkaido Cheese Tart

Salted caramel Chocolate Tart

Mini Peach Puff Pastry Tarts with H...

No-Bake Mini Chocolate Ganache Spid...

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The most viewed mini tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine