Cheese Tart

Cheese tart has been gaining much popularity in recent years. This baked treat originated from Hokkaido, the outermost prefecture of Japan. One night, when a popular bakeshop ran out of chilled mini cheesecakes, fresh batches from the oven were sold. Locals agreed that it was more delightful to eat them warm with molten cream cheese filling. Nowadays, long queues on cheese tart shops are an everyday thing. You don’t have to be part of them, make your own cheese tart at home! Enjoy a fresh batch of baked crumbly, buttery crust with a rich, gooey cheese filling. These cheese tarts are best eaten warm but they are also good when cold or chilled.


Cheese Filling:

• 170 grams of cream cheese
• 15 grams of unsalted butter
• 60 grams of plain yogurt
• 18 grams of sugar
• 1/2 tsp vanilla essence
• 1 egg, yolk and white separated

Tart Shell:

• 50 grams of unsalted butter
• 12 grams of sugar
• 75 grams of all-purpose flour
• 1/2 egg, beaten


This recipe takes about 45 minutes to make. The shells and filling need to refrigerate for a total of 2 hours. Serves 6.

To make the filling, put cream cheese, butter, yogurt, and sugar in a saucepan.
Heat over low heat while stirring constantly.
Once the mixture is smooth, remove from heat.
Remove from heat.
Pour egg white stirring vigorously so the egg does not set.
Add vanilla extract and return saucepan to heat.
Continue cooking to reduce the sauce, about 5 minutes.
Turn off heat and transfer sauce to a small bowl.
Chill the filling for 2 hours.
To make the crust, cream butter with sugar in a mixing bowl until smooth.
Fold in all-purpose flour until you get a grainy texture.
Add egg and continue mixing until you get a smooth dough.
Wrap dough in plastic wrap and refrigerate for 30 minutes.
Form dough into balls, then flatten them to make round disks.
Press dough on aluminum tart molds.
Prick bottom of dough using a fork.
Refrigerate dough for 30 minutes.
Bake in the oven at 180°C for 20 minutes.
Refrigerate tart shells until filling is ready to use.
Remove tart shells from the molds.
Fill each tart shell with the cheese filling.
Lightly beat egg yolk, then brush it on top of the cheese filling.
Bake in the oven at 230°C for 5 to 8 minutes.

Ideas And Tips:

• You can put chocolate chips in the tart shells before filling them with the custard.

• You can also add matcha powder to the filling to make matcha flavored cheese tarts.

• You can also add toppings such as blueberries, strawberries, and chopped nuts.

Cheese Tart
images –

Chef Peter Lost 60lbs With These Recipes:

Over the past year, our friends at PaleoHacks have been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

Well, today this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE!

That's right - as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) - All you have to do is just cover a small shipping cost (international shipping is a bit more).

Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)

--> Get The Free Cookbook <--

Shed Your Excess 5-7 Pounds Overnight:

Did you know you look 5-7lbs heavier than you really are?...

It’s true.

Most people are carrying around an extra 5-7 pounds that makes them FEEL and LOOK fatter, without actually BEING fatter.

And it means you probably suffer from some gut inflammation that's pushing against your belly from the inside out and making you look fatter. However...

… you can fix it by TOMORROW...

==> Hit your TRUE Weight Overnight with THIS

Please Share This Post:

No Comments

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a comment