100g cake flour (updated, use all purpose flour for more crunchy texture).

Can either increase tart pastry recipe by 20% or reduce custard recipe by 20% * The cheese custard yield is more than enough to fill tart pastry. * makes 8-9 tarts, using 5.5cm top/3cm base baking tin There may be still some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. Taste the custard and if desired, add some sea salt to increase intensity of cheese taste.Ĥ. Mix till well-blended, the mixture will further thicken into custard. Add full egg, vanilla extract and lemon juice. Mix till well-blended, the mixture will thicken slowly.ģ. Once the mixture has melted, add sifted corn starch and icing sugar. Keep stirring the mixture till everything is melted.Ģ. This is the bain marie method, to create a gentle and uniform heat for cooking custard. Place the pot into a large, shallow pan/pot (I use wok) with barely simmering water. Add cream cheese, mascarpone cheese, parmesan cheese, fresh milk and salted butter into a small pot.

1 egg yolk for brushing on top of custardġ.

8 - 12g corn starch ** explanations provided below.

(B) Cheese custard (yield is more than enough to fill 9 tart pastry) I'd rather control using the custard right from the start. Although baking temperature and time could be used as variables to determine the consistency of the filling, it's harder to control. I realised that how the cheese tart turns out (whether runny or gooey consistency) depends very much on the custard. I think I will do that next time.Īs for the method - twice-baked tart pastry and a cooked cheese custard (tried baking a cream cheese tart before using normal method, result wasn't the same).

Feel free to try out other cheese combination. These are the ingredients I have on-hand and familiar with them. There's no way I could get any Hokkaido cream cheese here, so I used Philadelphia cream cheese, mascarpone cheese, with parmesan cheese and salted butter, as well as fresh milk and egg. We skillfully balance andīlend these with a saltier French cheese.' The tart pastry is twice-baked to make it more crunchy and delicious. While cheese made in Betsukai is full-bodied.

Based on the BAKE Cheese Tart website, 3 types of cream cheese are used, and I quote 'Cheese from Hakodate in Hokkaido is distinctive for its mild flavor,

But I want the gooey type, not really the lava type.ĭoesn't matter, at least I have something to work on. So these videos are more of the lava cheese tart recipes. I think after the opening of BAKE Cheese Tart in Hong Kong, another bakery (in HK) also came up with a similar version, but call it lava cheese tart (流心蛋挞). Only found one written, but there are several videos done by folks from Hong Kong ( here, here and here). Instead, I prefer the BAKE Cheese Tart because of its size and perfect proportion of tart pastry to cheese custard.Īfter coming home, I kept thinking about baking this tart and started searching on the internet for recipes and attempts by other bakers. I saw it in Tokyo but the tart is kind of big and difficult to eat/manage so I didn't try. After the success of the tarts in New Chitose Airport and Sapporo, more shops were opened in Tokyo and subsequently Osaka, Fukuoka and even Hong Kong! I heard that there's a similar cheese tart by Pablo, which is also highly raved about. Read up about the background of BAKE Cheese Tart, it actually originated from Kinotoya Bakery in Sapporo, Hokkaido. Big regret and have been thinking about it ever since! So last month, when I went back to Tokyo again, die die must try! The queue was super long, I didn't have time and gave up eating it.

Last December when I went to Tokyo, I discovered this BAKE Cheese Tart at Jiyugaoka. *** As of, have updated another recipe with slight variation to proportion and ingredients. *** As of, have updated another recipe with slight variation to proportion and ingredients, and answered some frequently asked questions. *** As of, have baked 2 more batches of tarts with variations to the recipe.

Hokkaido cheese tart