Japanese · Dessert
Japanese Cheese Tart
A Japanese bakery-style cheese tart with a thin, cookie-like pastry shell cradling a dense, souffle-soft baked cheesecake filling, its domed top scorched dark brown in the oven while the centre stays molten and barely set. Finished with a light apricot glaze for shine and a faint fruit note.
$1
30 minsPrep
24 minsCook
144 minsTotal
MediumLevel
Nutrition per serving
347Calories
5.3gProtein
24.6gFat
26.8gCarbs
16gSugar
0.4gFiber
158mgSodium
140mgChol
14.2gSat Fat
91mgPotassium
54mgCalcium
0.9mgIron
0.3mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Witbier
local
Matcha Latte
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter into sifted flour and sugar until sandy, then bind with beaten egg yolk into a smooth dough; wrap and chill for 20 minutes.
2
Divide the dough between 2 x 8cm individual tart tins, press thinly up the sides and base, prick with a fork, and chill a further 10 minutes.
3
Blind bake the tart shells at 180C/356F for 10 minutes until pale gold, then cool slightly on a wire rack.
4
Beat softened cream cheese and mascarpone with sugar using a hand mixer until smooth and lump-free.
5
Beat in the whole egg, heavy cream, sifted cornstarch and lemon juice until the filling is silky and well combined.
6
Pour the cheese filling into the baked tart shells, filling almost to the top.
7
Bake at 200C/392F for 12-14 minutes until the tops are deeply browned in spots but the centres still have a slight wobble.
8
Cool the tarts in their tins on a wire rack for 15 minutes, then brush the warmed, strained apricot glaze over the tops.
9
Chill for at least 1 hour before unmoulding and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g All Purpose Flour, sifted
- 14g14g Butter, cold, cubed
- 8g8g Sugar White
- 6g6g Egg Yolk, beaten, for dough
- 55g55g Cream Cheese, softened
- 15g15g Mascarpone
- 20g20g Sugar White
- 22g22g Egg, beaten, for filling
- 18g18g Heavy Cream
- 4g4g Cornstarch, sifted
- 4g4g Lemon Juice
- 10g10g Apricot Fresh, warmed and strained for glaze, 1
