I actually had other recipe to share instead of this baked cheese tart, but it was my first success story of making these tarts and I was so happy and I couldn’t wait to share it in my blog.
Honestly, I usually don’t eat cheese tarts or cheese cake. I’m more of a chocolate cake person than cheese cake person. I love chocolate cake so much and I never have any cravings of cheese cake. So, I never care if there are new stores that sell cheese cake or cheese tarts just open and many people queue to buy to try the new products. Anything that has cream cheese inside as the fillings never attract my attention.
My son, on the other hand, is completely different. He loves cheese so much, and he can eat big portion of cheese cake all by himself. So, I made these tarts especially for him. If you ask me how close it was compared to the store bought ones, I can’t really tell because I had no comparison since I never eat other famous cheese tarts, but I can assure you they were delicious enough that my son could eat 2 servings as his dessert after his big dinner and for his snacks in between meals. He said it was so good, and it was enough for me, hahaha…………
I also tried and actually it was good. I used strawberry yogurt to balance the flavor and it worked really well. We loved them when they were cold and not warm (a bit strange since many people like their cheese cake warm…………). I also made the tart quite plain (I only used very little sugar and salt) to balance the strong flavor of the cream cheese. I do think that all the combination really worked well. The best thing was, I still could eat one piece of the tart and there was no strange after taste in my mouth after that which I usually had after eating store bought cake cake with cream cheese fillings, and I still wanted more…………………it was hard to admit, but I actually loved it too……………….I finally started to like the cheese tart. Even my husband, who likes chocolate more than cheese, also said the tarts were very delicious and he was quite surprised when I said I made them myself. He could ate two servings at once.
The structure of the filling was gooey and not runny. My son preferred gooey fillings because it was easier to eat (very simple reason, hahaha…………). The gooey structure fillings resemble the Japanese Cheese Tarts, but if you want the tarts to be more authentic, you can use Hokkaido Milk which my son said taste better than any other milk (but expensive and not easy to get here). Anyway, the baking must go on and you use whatever brand (cream cheese, butter, milk, yogurt) that you have and you can still get delicious home made cheese tarts fresh from the oven.
I’ve made tart shells several times before, but I consider this as my big first success. I found new recipe that was so easy to make, and I didn’t even have to use a rolling pin (I’m not good at rolling the dough). This time, the tart shells didn’t even shrink and I was so happy with the result. This tart recipe was so awesome and I am certainly going to use this recipe and method next time. It was very easy to make and no need to keep the dough in the freezer before using it which saved my time.
If you see the black spots on top of the tarts, they actually came from my strawberry yogurt (see in the picture below of the texture of the strawberry yogurt that I used), but if you use plain one, you will not have the black spots.
If you find that buying cheese tarts is very expensive but you like them a lot, why not trying to make them at home? It was actually easier than I thought.
Ingredients For The Custard Cheese:
- 250 gr cream cheese
- 30 gr unsalted butter
- 30 gr grated cheddar cheese
- 1 tsp vanilla essence
- 100 gr plain yogurt (I used strawberry yogurt to add flavor)
- 20 gr full cream milk
- 36 gr sugar
- 2 egg whites (about 80 gr)
- 1/8 tsp salt
- 3 tbsp corn starch
Method To Make The Custard Cheese:
- In a small saucepan, combine cream cheese, yogurt, milk, butter, sugar, and cheddar cheese
- Cook in low heat (whisk continuously during this process) until all cheese is melted, then remove from the stove
- Add egg whites little by little while quickly stirring the mixture with a whisk
- Add vanilla essence and salt, mix well
- Add corn starch, and whisk until smooth
- Cook again in low heat while stirring continuously until the mixture thickens (which will happen very quickly) and you see few bubbles appear, then immediately turn off the heat
- Remove the mixture to a medium bowl
- Cover with cling wrap and keep in the refrigerator while we’re making the tarts
Ingredients for The Tarts:
- 115 gr butter, in room temperature
- 1/4 tsp vanilla essence
- 1 tbsp castor sugar
- 1 small egg (about 30 gr)
- 225 gr cake flour
- 1/4 tsp salt
Method To Make The Tarts:
- Preheat oven to 180 Celsius
- Lightly brush the pastry mold with butter (I used 15 molds for this recipe)
- Using a stand mixer, cream butter, sugar, and vanilla essence in high speed for about 2 minutes
- Add egg and mix until well incorporated
- Turn the mixture into low speed, then add flour and salt, and mix until they are crumbly but easy to form (take about 20 to 22 seconds in my mixer)
- Roll into a big dough
- Divide the dough into 25 gr each and place each dough into the pastry molds
- Using both of your thumbs, press the dough on the base and side of the mold until it fits exactly into the mold (this method is much more easier than using a rolling pin)
- Poke the bottom of the crust with a fork, to avoid bubbles while it is baking, and also to avoid the dough to shrink
- Bake for 20 minutes and remove from the oven
- Wait until the tart is cool enough, then carefully remove tart shells from the molds (as you can see, the tart shells didn’t shrink at all)
As you can see here, the texture of the tart was perfect and crunchy.
How to assemble:
- Preheat oven to 230 Celsius
- Using a soup spoon, scoop 1 tbsp of the custard to the tart shell and smoothen the surface of the tarts using the back of the spoon
- Brush the top of the tarts generously with egg yolk
- Bake for 10 minutes
- Serve warm or cold (by keeping them in the fridge for few hours)