Ever since the Hokkaido’s BAKE cheese tart hit Singapore shores earlier this year, everyone has gone crazy for their yummy tarts. I personally love them too, but since I usually prefer to buy & eat them when I am back in Japan (read: no queue).
I guess the other alternative is to try baking some myself too. :) So I started baking these tarts about 2 months back.
Since then I made a few rounds of these baked cream cheese both plain and also with character designs.
The recipe was adapated from Michelin Guide Sg.
Aren’t they cute?
It is recommended that you use Hokkaido cream cheese for an authentic taste.
Hokkaido cream cheese also gives a more delicate and softer texture to that delicious cream cheese filling.
However, you can use the regular cream cheese that you can get from your supermarket most convenient for you.
Have fun baking these Winnie the Pooh Baked Cream Cheese Tart!
150g cake flour
75g unsalted butter (cut into small cubes)
30g icing sugar
1 egg yolk
1 tsp milk
0.5 tsp vanilla bean paste
Cream Cheese Filling
200g Hokkaido Cream Cheese (or other cream cheese brand you use)
20g Parmesan cheese
30g unsalted butter
1/4 tsp salt
1/2 vanilla bean pod OR 0.5 tsp vanilla bean paste
30g icing sugar
8g corn starch
1 medium size egg
1 1/3 Tbsp lemon juice
For egg wash
1 egg yolk +a few drops of water
Prepare Tart Crust Part I
this recipes makes about 9-11 tarts (this depends on whether you are making designs or just plain). In this case, for Winnie the Pooh, I made 9 tarts and use the remainign dough to create the ears and bumblee details etc.
Add the ingredients in a bowl.
Use a scrapper, dice up the mixture quickly until they resemble crumbs.
Transfer onto the worktop, press and knead until they come together.
Tip: Stop once they come together, do not knead too long as the butter will melt a lot and you will get an oily mess.
Spread into a round disc of about 1 inch thick. Wrap with cling wrap and set in the chiller for about 45mins to 1hour.
Cream Cheese Filling
Using electric mixer, beat the egg until thick and fluffy.
Place the cream cheese, Parmesan cheese, milk, butter, salt in a bowl. If you are using vanilla bean pod, cut open, scrap the beans and add into the mixture. If not just add the vanilla bean paste directly here.
Heat the mixture over water bath until all the butter and cheeses melt into an even creamy texture.
Remove from heat. Sieve in the corn starch and icing sugar. Using a hand whisk, whisk to achieve an even mixture with no visible clumps.
Then add in the egg and using hand whisk, whisk quickly to achieve an even mixture.
Place the bowl back into the water bath and turn back on the heat. Keep mixing.whisking until the mixture thickens and you can a smooth, slightly glossy, custard-like texture.
Remove from heat.
Add in the lemon juice, whisk to achieve an even mixture.
Tart Crust Part II
Remove the tart crust dough from chiller.
Butter your tart tins. Preheat oven to 180c.
Roll out to about 3mm thickness. using a bowl or round cutter, cut the dough and transfer into your tart tins. Using your thumbs, gently press the sides and trim/cut the excess edges using scrapper.
Use a fork, prick the base. This is to prevent the tart crust from rising when blind baking the crust.
Repeat for all tart tins.
Bake the tart tins at 180C (with fan on) for about 8mins. In between at around 6mins mark, you may need to remove the smaller pieces of Pooh’s ears and bee shapes.
Remove from oven. Let it cool slightly. Remove the crust from tart tins.
Pipe in the cream cheese filling. Brush gently a layer of egg yolk wash.
Bake at 250C for 8mins or until the edge is nicely brown and top starts to brown just a little.
Decoration, Final Assembly
Make two slits at the top left and right corner of the tarts, slide in the round cookies for Pooh’s ears.