Mini cheese tart is a copycat of famous brand Hokkaido Baked Cheese Tart. Inspired by the distinct cheesy taste of Hokkaido dairy and using a traditional recipe from Japan’s dairy heartland.
However, the brand Hokkaido Baked Cheese Tart is not originally from Japan. It already has branches in Japan, Singapore, Indonesia, Malaysia, Thailand, Brunei, Vietnam, and China.
Mini cheese tarts are currently very popular over Asia. When the first time this mini cheese tart launch in Bandung, many people including me bought in droves. After a long time, I really want to make a copycat of it.
This mini cheese tart has a combination of a crispy buttery pastry filled with fluffy molten cheese filling.
The butter smell after baked makes you crazy. This mini dessert makes you want to eat over and over again.
To be honest, my homemade mini cheese tart is worth selling haha.
If you want to try cooking this mini cheese tart you can follow my recipe and tell me on the comment! Thank you!
How to make homemade mini cheese tart:
In a food processor combine flour and cold butter and pulse several times to mix. Do not overmix.
Add ice water, apple cider vinegar, and salt and pulse several times.
The mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.
Turn the dough into a ball and wrap it with plastic. Refrigerate for 1 hour.
Place cream cheese, mascarpone cheese, cheddar cheese, yogurt, granulated sugar, and milk into the pot.
Then cook on medium heat until cheese has melted, stirring frequently.
Then turn off the heat and add an egg yolk and vanilla extract. Stir to combine.
Preheat oven to 338°F (170°C). Place a baking sheet on an oven rack.
Onto the floured surface, cut the dough into 16 parts, roll out dough with a rolling pin to a 1/8 of an inch thick.
Carefully place onto a 2-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate, cut out the excess.
Poke the bottom of the crust with a fork. Bake 338°F (170°C) for 18 minutes on a baking sheet.
Put the cheese mixture into a triangle plastic.
Top the crust with cheese mixture. Brush a thin layer of egg wash on top of the cheese mixture.
Bake at 392°F (200°C) until nice and golden.
When done baking, cool the mini cheese tart at room temperature. Enjoy!
Homemade Mini Cheese Tart
Ingredients
Tart Filling
- 150 g Cream cheese
- 100 g Mascarpone cheese
- 30 g Cheddar cheese shredded
- 50 g Yogurt
- 30 g Granulated sugar
- 100 ml Milk
- 1 Egg yolk
- 1 tsp Vanilla extract
Tart Crust
- 300 g Flour
- 180 g Cold Butter cubed
- 4 tbsp Ice water
- 1 tbsp Apple cider vinegar
- ½ tsp Salt
Instructions
Tart Crust
-
In a food processor combine flour and cold butter and pulse several times to mix. Do not overmix.
-
Add ice water, apple cider vinegar, and salt and pulse several times. The mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.
-
Turn the dough into a ball and wrap it with plastic. Refrigerate for 1 hour.
Cheese Filling
-
Place cream cheese, mascarpone cheese, cheddar cheese, yogurt, granulated sugar, and milk into the pot.
-
Cook on medium heat until cheese has melted, stirring frequently. Then turn off the heat and add an egg yolk and vanilla extract. Stir to combine.
Assembly The Tart
-
Preheat oven to 338°F (170°C). Place a baking sheet on an oven rack.
-
Onto the floured surface, cut the dough into 16 parts, roll out dough with a rolling pin to a 1/8 of an inch thick.
-
Carefully place onto a 2-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate, cut out the excess.
-
Poke the bottom of the crust with a fork.
-
Bake 338°F (170°C) for 18 minutes on a baking sheet.
Final
-
Put the cheese mixture into a triangle plastic.
-
Top the crust with cheese mixture.
-
Brush a thin layer of egg wash on top of the cheese mixture.
-
Bake at 392°F (200°C) until nice and golden.
-
When done baking, cool the mini cheese tart at room temperature.
-
Enjoy!
Recipe Notes
For the first two times I developed this recipe, I bake until it’s golden brown. The fillings sank. So I bake the next tart until just golden, not until brown bits appear on the top of the fillings. It went well and the fillings hold its shape. For the last bake time, just watch carefully as different oven has different baking period in a very high temperature.
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Scarlet | Family Focus Blog says
These mini cheese tarts look so perfect for Sunday brunches. Yum. I can’t wait to try this recipe.
muchbutter says
Don’t forget to inform me how the recipe goes! 🙂
Danielle says
These cheese tarts are so cute! I would love to make a big batch of them over the weekend to enjoy the whole week. And great steps on cheese filling!
muchbutter says
Thank you 🙂
Swathi says
These are not only bit size wonders but also portion control one too. I need to try this tarts.
muchbutter says
Thank you 🙂
Jamie Lim says
Hi muchbutter,
i tried the recipe for the FILLINGS only and it turn out AWESOME…not too sweet to our likings.
but for my case it has one drawback, after baking till it’s golden brown, the cheese sank…
when i put the cheese filling into the store bought tart shell, it was FULL(almost overflow) but after bake, it sank a lot. was wondering what is the reason behind the sinking…
muchbutter says
Hello Jamie, sorry for late reply! For the first two times I developed this recipe, I bake until it’s golden brown. The fillings sank, too. So I bake the next tart until just golden, not until brown bits appear on the top of the fillings. It works for me, so I hope it works for you, too. Nonetheless, It’s still very tasty right? 😉
ps: I will give notes in the recipe box for updated recipes.
Barney99 says
Hi! How long can these last in the fridge?
muchbutter says
5 days in a fridge