04 October 2016

Hokkaido Bake Cheese Tart IV

Hokkaido Bake Cheese Tart Part I 
Hokkaido Bake Cheese Tart Part II
Hokkaido Bake Cheese Tart Part III

Haha. It seems I can't get enough of Bake Cheese Tarts eh?

Made 4 dozens of these irresistible treats for a friend today; this must be the largest batch I've baked so far. As I have to deliver them by noon time, I decided to prepare the tart pastry and cheese filling yesterday. So that leaves blind-baking the tart pastry this morning, filling with the cheese custard, then assemble and a final bake, all completed within 3 hrs. I've explained all the steps clearly in the previous three posts listed above before, so no step-by-step pictures this time.


Anyways, the purpose of this post is to update yet another refinement/modification to the previous recipes, catering to specific number of tarts, as well as variation in ingredients used. I'm also very forgetful lah, so all these recipes posted are like instant references for me to remember what ingredients to buy each time (instead of having to write a shopping list every time) :p

For the tart dough, instead of using icing sugar, I used caster sugar instead because I ran out of icing sugar (which I thought I had, silly me). But the result turned out to be great, the tart pastry is more crunchy like biscuit and closer to the original =D

For the cheese custard, since I used caster sugar, it was added together with the cheeses instead of later part with the corn starch (previous recipes). Cheese-wise, I added a bit of slice processed cheese and mixed shredded cheese, no problem at all.
 
So, like I always mention, feel free to adjust the ingredients to suit personal preference.


For the tart pastry and cheese filling preparation, I made them in 2 batches, i.e. 27 tarts per batch (24 + 3 extras). I always make a few extras to cater for taste-test and rejects (yep, I broke one tart case accidentally and a few of the tarts got browned and didn't match with the rest :p). Why didn't I make all 48 (or rather 54) of them at one go? I think it's easier to handle and QC, although slightly more work.

Yay, the perk about baking for others, I can taste-test legitimately without having to bake a fresh batch for myself, too sinful lah. Extras also go to my kiddo (poor kiddo, can only eat rejects, LOL!).


I love these 12-hole cupcake boxes from Phoon Huat which pack the cheese tarts perfectly.


Bake Cheese Tart
* makes 27 tarts using 7cm fluted cutter/4cm base tart case
* The recipe can be halved

(A) Tart Dough

  • 300g all purpose flour
  • 60g caster sugar
  • 150g salted butter, cut into cubes, cold
  • 3 egg yolks (regular size egg)
  • 1.5 tsp fresh milk
(B) Cheese Custard
  • 190g Philadelphia cream cheese
  • 3 pieces Kiri cream cheese
  • 2 slices Kraft singles processed cheese
  • 30g mixed shredded cheese (mozzarella, cheddar, parmesan)
  • 100g mascarpone cheese
  • 60g salted butter
  • 200g Hokkaido milk
  • 60g caster sugar
  • 24g corn starch
  • 2 eggs (regular size egg)
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 egg yolk + milk (mixture for brushing on top of custard)
Steps
  1. Start with tart pastry. Add all purpose flour and caster sugar into a mixing bowl, mix well. Add cold salted butter cubes.
  2. Using finger tips, break the butter and rub the butter into the flour mixture, until it resembles bread crumbs.
  3. Add egg yolk to the mixture, use a scrapper to mix the egg yolk into flour mixture.
  4. The mixture will come together and thereafter, use hands to form the mixture into a dough.
  5. Add fresh milk, the dough will become slightly pliable.
  6. Form the dough into a rectangle flat parcel. Place on a piece of clingwrap.
  7. Wrap the dough and place in fridge to rest for about 1 hour.
  8. While waiting, prepare the cheese custard. Add all the cheeses, salted butter, milk and caster sugar into a small pot. Place the pot into a larger pan/pot/wok with barely simmering water. This is the bain marie method, to create a gentle and uniform heat for cooking custard. Keep stirring the mixture till everything is melted.
  9. Once the mixture has melted, add sifted corn starch. Mix till well-blended, the mixture will thicken slowly.
  10. Add eggs, lemon juice and vanilla extract. Mix till well-blended, the mixture will further thicken into custard. Taste the custard and if desired, add some sea salt to increase intensity of cheese taste.
  11. Let the custard cool slightly and sift into another bowl. There may be some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. Let the custard cool down completely and transfer to a piping bag. *If preparing in advance, transfer the custard to a piping bag and store the bag in the fridge till ready to use. Before using, let the custard return to room temperature.
  12. Back to the tart pastry. Remove the dough from fridge. Dust a baking mat (and rolling pin) with flour, roll the dough thinly, about 3mm thickness. Use a 7cm fluted cutter to stamp the dough. 
  13. Use a metal scrapper (dust with flour) to lift up the cut dough. Place the cut dough over a tart case (5.5cm top/3cm base) and gently press it downwards.
  14. Using finger tips, gently press and mold the dough into the tart case. Use a fork to poke holes at the base of the tart cases. *If preparing in advance, store the molded tart dough in plastic container, or each piece of cut dough not molded into case yet - separating with baking paper or plastic sheet in between, then store container in the fridge. Before using, let the dough soften at room temperature slightly.
  15. For assembly. Preheat and bake the tarts at 180 degree celsius, fan mode for 10mins. Remove from oven and place on wire rack to cool After the tart pastry is cooled slightly, remove from the case and let cool completely before use.
  16. Preheat oven to 235 degree celsius top and bottom heat.
  17. Pipe the custard into the cooled tart pastry, shape slightly domed. Brush custard evenly with egg yolk-milk mixture.
  18. Bake the tarts at 235 degree celsius top and bottom heat, for 8-10 mins. Watch closely towards last 2 minutes to prevent over-browning.
  19. Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked.

27 comments:

  1. Hi, thanks for the informative post! :) I have tried your recipe a few times and they all turned out pretty well. I was wondering though, if there is any method to get the surface more browned (a little bit like Portuguese egg tarts) without compromising on the texture. I have tried increasing the oven temperature/baking for a longer period of time but it didn't help much and the filling got too firm. Would appreciate any suggestions! :)

    ReplyDelete
  2. Hi,
    I've not tried getting browner surface. Probably can try 1-2 mins of highest temperature grill mode or use a torch to burn the surface.

    ReplyDelete
  3. There are two ways. You can try the top burner method using the gas can. Other way is the broiling method. Turn the oven to heat from the top coil and bake for a few mins or until your desire color. Start this process when the tart is about to reach its desire consistency.

    ReplyDelete
  4. Hello..
    How long did you heat the custard? Cant wait to try out your recipe :)

    ReplyDelete
  5. thank you for the recipes! I have attempted the tarts 3 times so far. the taste is very good :) Any idea why my tarts crack and wrinkle at the top (the cheese filling) once I remove them from the oven? Any help would be appreciated thank you! -Sharon

    ReplyDelete
  6. Hi Angelina,
    Thanks for the tip! Will try these methods next time!

    ReplyDelete
  7. Hi Lilac,
    I didn't time how long I cook the custard, it took quite a while for the custard to reach the consistency I wanted. Next time I will time and update.

    ReplyDelete
  8. Hi Sharon,
    Glad to hear that you have tried baking the cheese tarts :)
    You might have overbaked the cheese tarts, causing the surface to dry up. Try baking at same temperature for shorter time or a slightly higher temperature for shorter time.

    ReplyDelete
  9. have you tried brushing the top with melted brown butter? saw them doing it at uncle tetsu's outlet in Sydney. The did it ever so gently at the top. it does give it an extra rich and nutty aroma with a nice brown top out of the oven.

    ReplyDelete
  10. Hi, which variety do you think gives the best output? I mean, among the 4 tests that you've made.. I would like to try baking some this weekend.. :)

    ReplyDelete
  11. Hi Zea,
    I feel that Hokkaido milk is a must. As for the cheese, if I have the budget, I would go for mostly Kiri cream cheese (instead of mostly Philadelphia) because I find Kiri more creamy and smooth. Philadelphia can be grainy sometimes, but it really depends on the batch. If I can find Japanese cream cheese, it would be the best. And mascarpone is a must for me too. Good quality butter as well. In short, go for quality cream cheese and dairy products :)

    ReplyDelete
  12. Hi B,
    Thanks for the tip! Will try next time :)

    ReplyDelete
  13. Hi, I don't have access to Hokkaido milk (I live in Canada) - would whole milk work?
    Thanks!!

    ReplyDelete
  14. Hi, I don't have access to Hokkaido milk as I live in Canada - would I be able to use whole milk? Thanks!

    ReplyDelete
  15. Hi Melanie,
    Yes, whole milk works as well. I like to use Hokkaido milk because it tastes very nice.

    ReplyDelete
  16. Thank you for your recipe! I tried baking it today but my cheese filling was too runny :( Any idea why? Do you have to continue hearing the cheese mixture while adding in the corn starch?

    ReplyDelete
  17. Hi Weiling,
    Yes, I continue heating the cheese mixture while adding in the corn starch. Continue cooking until the mixture almost reaches the consistency that you want for your final product. If it's too runny when piping into the tarts, it will stay runny.

    ReplyDelete
  18. Hi,
    I have noticed that your post in Hokkaido Bake Cheese Tart Part III is using plain flour for the crust while Hokkaido Bake Cheese Tart Part IV is using all-purpose flour. Is there any difference outcome?

    ReplyDelete
  19. Hi Irene,
    Plain flour is also called all-purpose flour, so no difference :)

    ReplyDelete
  20. Hi Meg, thank you very much for your recipe. I love them.
    I have used the Hokkaido Mixed Cheese (Cheddar, Gouda and Mozzarella) which I have found in Fairprice Finest and think the taste should be ok since it's after all Hokkaido Cheese.
    I have my first batch of cheese tarts out on Mother's Day. There are well received by my family although the crust seem to be too thin and hence, break easily when picked up. Today, I made my second batch since there are still some ingredient left. This time, I have made the crust slightly thicker and also I have added some chocolate chip on top the moment the tarts were out from oven. This time the crust seem just nice and of course, my kids just gobbled them once they have cooled.

    ReplyDelete
  21. Hi, Do you know what to add and change if i want to make a chocolate version? Like the choco cheese tart by BAKE.

    ReplyDelete
  22. Hi Zaf,
    You could probably add cocoa powder to the cheese custard. But I haven't try before so not 100% sure.

    ReplyDelete
  23. Thanks Meg for the sharing !
    Any guidance on how to avoid overcooking the custard ?

    ReplyDelete
  24. Hi,
    Stop when the custard is still runny, as it will thicken slightly after cooling down. If you find the custard turns too thick, can actually "cheat" by adding a bit of some milk (bit by bit, not too much).

    ReplyDelete
  25. Thank you so much for sharing the recipe! I made them yesterday and they are delicious, very close to Bake!
    But I have some questions regarding the custard:
    1. Does the pain marie method require the smaller pot to be touching the water?
    2. when I cooked it it did not thicken as I expected, it was runny and I could not keep the dome shape, though I cooked it for over 20 min. And when I cooked it in the oven it resembles a cheesecake consistency, I've tried to cut time but even with 6 min in the oven it still turns thicker than what it should be.
    Would very much appreciate your feedback.

    ReplyDelete
  26. Thank you so much for sharing the recipe! I made it yesterday and it was very delicious, close to Bake's!
    I have a couple of questions regarding the custard:
    1. Does the bain marie method require the smaller pot to be touching the water or not?
    2. When cooking it, it does not thicken as expected to keep the dome shape, it is runny even after 20 min of cooking.
    3. The custard in the final product resembles the consistency of cheesecake, I've tried cutting time but it still cools down to the same result.
    Would appreciate your feedback. Thanks again!

    ReplyDelete
    Replies
    1. Hi Nora, glad that you tried the recipe with success!
      1. Yes, I submerged the smaller pot into a wok of water.
      2. Depending in the quantity you are cooking, it takes longer for bigger quantity. If necessary, you can add a little bit more cornstarch.
      3. If the custard is runny consistency, after cooling and baking, it should be slightly runny or gooey. If it becomes dry (I'm not sure if this is the cheesecake consistency you mention), then it might be over-cooked or over-baked. Many possibilities, perhaps have to adjust the oven temperature, slightly lower.

      Delete