Hokkaido Bake Cheese Tart
You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection
Serves: 4-6
Prep: 30 Minutes
Cook: 45 Minutes
Ingredients
- 1 cup plain flour
- 2 tbs Natvia
- 1 tbs almond meal
- Pinch of salt
- 1 tsp vanilla essence
- 90g of unsalted butter, cubed
- 2 egg yolks
- 160g of cream cheese
- 50g of mascarpone
- 40g of salted butter, cubed
- 70g of cream
- 1 tbs evaporated milk
- ¼ cup Natvia
- 1 egg
- 1 tbs cornflour
- 3 tbs lemon juice
- Pinch of salt
- 1 tbs of milk
- 1 egg yolk
Method
- Preheat oven to 160C. Combine the flour, Natvia, almond meal and salt in a food processor and l=blitz until combined. Add the vanilla essence and butter and pulse until it resembles bread crumbs. Add the egg yolks and blitz until combined.
- Knead lightly then wrap in plastic and refrigerate for 20 minutes.
- Roll the dough out between two pieces of baking paper and press into a mini tart mould – a deeper mould will give you a tart with a gooey centre and a shallower mould will give a more cheesecake like tart. Place on a tray and bake for 8-10 minutes. Then remove from the oven and stand.
- Bring a saucepan of water to boil and place a heat proof bowl over the top, making sure the bottom of the bowl doesn’t touch the water. Add the cream cheese, mascarpone, butter, cream and evaporated milk. Whisk as it melts until smooth. Add the Natvia and whisk until smooth. Remove from heat and whisk in the egg, cornflour, lemon juice and salt. Whisk until smooth. Place back over the heat and stir for a further 5 minutes,.,.. Stand until cooled slightly. Pour into a piping bag and pipe into the tart shells. Chill for about 30-45 minutes
- Heat the oven to 225C. Combine the egg with the milk to make an egg wash. Brush the top of the tarts with the egg wash. Place the tarts in the oven under the grill for 5-8 minutes, until the top is browned to your liking. Remove and stand until cooled.
