This recipe is part of our Natvia Around The World collection.
Hokkaido Cheese Tarts were inspired by the distinct cheesy flavour of Hokkaido diary. They are filled with a milky and creamy cheese in the center with a golden brown pastry. Though they are Japanese delicacy, they were actually set up by a Malaysian food and beverage company. Whatever the case, we can’t get enough of these Hokkaido Cheese Tarts – super creamy, super cheesy, and super delicious, what more could you want!
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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.