Hokkaido Style Baked Cheese Tart

Prep time 15 minutes + 2 hours resting
Cook time 30 minutes
Servings 20

Ingredients

40g parmesan cheese (grated)

250g cream cheese

8pcs laughing cow cheese

75g double brie cheese

30g shredded mozzarella cheese

120g mascarpone cheese

200g milk

55g condensed milk

80g butter

3 whole eggs (161g) (bring to room temperature)

1 yolk (20g)

80g corn starch

2g salt

130g sugar

10g lemon juice

Shortcrust Pastry

1 egg white (35g)

3 yolk (52g)

360g gf all-purpose flour

155g butter (room temperature)

130g sugar

20g milk powder

6g salt

Egg wash

2 yolks (41g)

20g milk

20g vegetable oil

Hokkaido Style Baked Cheese Tart

Method

Start with the tart pastry. Add room temperature butter, sugar and salt into a mixing bowl. Mix till the sugar dissolves. Add egg white and yolks into the mixture until combined.

Add GF all-purpose flour and milk powder to the butter and egg mixture. Mix on slow speed till it just comes together.

Form the dough into a flat rectangle parcel. Wrap the dough in clingwrap and place in the fridge to rest for 2 hours.

While waiting, prepare the cheese custard. Add all the cheeses, butter, milk, condensed milk and salt into a small pot. Place the pot into a larger pot with barely simmering water. This is a bain-marie method, to create a gentle and uniform heat for cooking

custard.

In another bowl, mix eggs (room temperature), sugar and corn starch until combined. Add the hot cheese mix to the egg mixture. This step is to ensure the egg mixture will not curdle when mixed straight into the hot cheese mixture.

Place the new mixture back in the bain-marie, and increase the heat to medium high. The mixture will further thicken into custard.

There may be some fine lumps and grainy bits in the custard, sifting will yield a smoother texture. Transfer to a tray, place cling wrap on top to prevent a skin from forming. Chill in the fridge until cooled completely.

Back to the tart pastry. Remove the dough from the fridge. Dust some flour on the countertop and roll the dough to 4mm thickness. Use a 9cm cutter to stamp the dough.

Using fingertips, gently press and mould the dough into the 8cm width tart case. Use a fork to poke holes in the base.

For assembly add some weight on top of the tart to prevent the base from rising (blind-bake). Preheat and bake the tart at 170C, fan mode (Conventional oven) or 155C in a Convection oven for 15-18 minutes until golden.

Remove from the oven and place on a wire rack to cool. Let it cool completely.

Preheat the oven to 220 C (Conventional oven) or 185C (Convection oven). Pipe 55g of custard into each tart pastry, in a slightly domed shape. Brush the custard evenly with egg wash.

Bake the tart for 5-10 minutes. Watch closely towards the last 2 minutes to prevent over-browning. Once baked, remove from the oven and place on a wire rack to cool.