Seriously Addictive Hokkaido Baked Cheese Tarts (Your New Obsession!)

👩‍🍳 Instructions

1. 1

   To make the shortcrust pastry: In a large bowl, whisk together flour, ¼ cup sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
2. 2

   Add 1 egg yolk and mix until just combined. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
3. 3

   Preheat oven to 375°F (190°C). Lightly flour your work surface and roll out the chilled dough to about 1/8-inch thickness. Cut out 3-inch circles and press them into a 12-cup standard muffin tin or mini tart molds.
4. 4

   Prick the bottom of each crust with a fork. Line each with parchment paper and fill with pie weights. Bake for 15-18 minutes, then remove weights and parchment and bake for another 5-7 minutes, until golden. Let cool completely.
5. 5

   To make the cheese filling: In a medium bowl, beat softened cream cheese and mascarpone until smooth and creamy (2-3 minutes).
6. 6

   Add ½ cup sugar, heavy cream, 1 egg yolk, lemon juice, vanilla extract, and optional Parmesan cheese. Beat on low until combined, then increase to medium-high and beat for 2-3 minutes until light and fluffy.
7. 7

   Reduce oven to 350°F (175°C). Spoon or pipe the cheese filling into the cooled tart shells, filling almost to the brim. Smooth the tops.
8. 8

   Bake for 12-15 minutes, until the filling is puffed, set around the edges, and lightly golden. The center should still be slightly jiggly. Do not overbake.
9. 9

   Remove from oven and let tarts cool completely in the muffin tin before gently removing. Serve warm, at room temperature, or chilled.