What does it take for a brit to get his hands on some meyer lemons? Turns out it’s a simple matter of one transatlantic flight, a garden in Alabama, and an editor willing to carry some in his hand luggage on another flight across America! Simple really. On a trip to NYC, at the end of last year, I w

Silky-smooth Nama Chocolate with fresh cream simply melts in your mouth. Rich, moist, and decadent, these sweets are a very popular gift item from Japan. With my copycat recipe of the famous ROYCE‘ chocolate, you can easily make this special treat at home.

这一天准备了西式点心 - 迷你芝司塔和朋友一次吃下午茶。 一位朋友对娘子说，西式点心不叫 “dim sum”了。 就叫 “Touch The Hearts” - “点心”。 嘻。。嘻。。。好贴心的叫法。 迷你芝司塔 （Mini Cheese Tarts） 塔皮可食谱参考这里 芝司馅材料： 奶油乳酪 （cream cheese） 130克 赤砂糖 30克 蛋黄 1个 Vanilla 香草精 1/2茶匙 [ 做法 ] 1） 奶油乳酪预先室温软化。然后加入赤砂糖，搅拌均匀。 2）加入蛋黄液和香草精，拌匀。 3）把芝司糊倒入挤花袋里，将芝士糊按入迷你塔皮里。 4）预热烤箱后，放入烤箱160度，烘烤大约20分钟左右或至面糊膨胀无摇动即可。 5）待凉后，把芝司塔放入冰箱里。冷藏后才享用味道更佳。 This post is linked to the event Little Thumbs Up ~ August 2015 Event Theme : Brown Sugar and Molassses organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess of Bakericious This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com）.

Bikinx tadi siang lo .. alhamdulillah puasa ndak krasa berat sma skali mskipun mncium aroma" seddep Ihihihihihi.. Resep teh Defa syg , modif sesuai bahan yg ada.. endes simple , legit nyoklat , kulitx ruenyah

*** As of 3 May 2016, have baked 2 more batches of tarts with variations to the recipe. Visit http://dreamersloft.blogspot.sg/2016/05/hokkaido-bake-cheese-tart-ii.html for the 2 recipes :) *** *** As of 15 Jul 2016, have updated another recipe with slight variation to proportion and ingredients, and answered some frequently asked questions. Visit http://dreamersloft.blogspot.sg/2016/07/hokkaido-bake-cheese-tart-iii.html for the recipe :) *** *** As of 4 Oct 2016, have updated another recipe with slight variation to proportion and ingredients. Visit http://dreamersloft.blogspot.sg/2016/10/hokkaido-bake-cheese-tart-iv.html for the recipe) *** Last December when I went to Tokyo, I discovered this BAKE Cheese Tart at Jiyugaoka. The queue was super long, I didn't have time and gave up eating it. Big regret and have been thinking about it ever since! So last month, when I went back to Tokyo again, die die must try! Read up about the background of BAKE Cheese Tart, it actually originated from Kinotoya Bakery in Sapporo, Hokkaido. After the success of the tarts in New Chitose Airport and Sapporo, more shops were opened in Tokyo and subsequently Osaka, Fukuoka and even Hong Kong! I heard that there's a similar cheese tart by Pablo, which is also highly raved about. I saw it in Tokyo but the tart is kind of big and difficult to eat/manage so I didn't try. Instead, I prefer the BAKE Cheese Tart because of its size and perfect proportion of tart pastry to cheese custard. And so, went to Jiyugaoka again (Sept 2015), queued about 30mins and bought 2 tarts. 1 for immediate consumption and the other, for breakfast the next day. The aroma of the tarts filled the entire shop (the street even) and I could see why people were willing to queue for it. The tart pastry was fragrant and crunchy and the filling was really sharp, cheesy and gooey/creamy. I took one bite after another and in no time, one tart was gone. Almost wanted to eat the other one there and then. This was how the tart looked like after a day, chilled. Taste was still good, the cheese filling wasn't gooey anymore, but still very soft and fluffy, something like hanjuku cheese cake (which means 半熟 half-cooked, another popular type of cheese cake made by the Japanese). After coming home, I kept thinking about baking this tart and started searching on the internet for recipes and attempts by other bakers. Only found one written, but there are several videos done by folks from Hong Kong (here, here and here). I think after the opening of BAKE Cheese Tart in Hong Kong, another bakery (in HK) also came up with a similar version, but call it lava cheese tart (流心蛋挞). So these videos are more of the lava cheese tart recipes. But I want the gooey type, not really the lava type. Doesn't matter, at least I have something to work on. Based on the BAKE Cheese Tart website, 3 types of cream cheese are used, and I quote "Cheese from Hakodate in Hokkaido is distinctive for its mild flavor, while cheese made in Betsukai is full-bodied. We skillfully balance and blend these with a saltier French cheese." The tart pastry is twice-baked to make it more crunchy and delicious. There's no way I could get any Hokkaido cream cheese here, so I used Philadelphia cream cheese, mascarpone cheese, with parmesan cheese and salted butter, as well as fresh milk and egg. These are the ingredients I have on-hand and familiar with them. Feel free to try out other cheese combination. I think I will do that next time. As for the method - twice-baked tart pastry and a cooked cheese custard (tried baking a cream cheese tart before using normal method, result wasn't the same). My first attempt was a disaster! By the time I started, it was afternoon. I was flustered and kind of rushing through, so yep. Never ever do test bakes when there's lack of time. Mistakes Baked tart cases for too long (180C, fan mode, 12 mins). Cooked cheese custard for too long, consistency too stiff. Piped too much cheese custard into each tart case. Baked cheese tart for too long (220C, fan mode, 10 mins). Baked all tarts at one go, instead of trying one by one for correct temperature and timing. Proportion of ingredients used slightly different, cheese taste not sharp enough. Well, the tart was burnt, the cheese filling was kind of mushy and not the gooey consistency I wanted. My son actually liked it (he likes anything cheesy, no pun intended), but I only let him try a bite; I ate one and the rest went into the bin. Ok, tried again yesterday. Woke up bright and early, completed some chores and started at 9am. By the time the test-bake was completed, it was 3pm!! But super happy coz finally successful after 4 attempts! I had made 9 tart cases, test-bake first 4 piece by piece to get the right consistency, at the right temperature and timing, and in between made adjustment to the cheese custard as well. Don't know how to take video, so here are some photos and step-by-step guide. The explanations are very detailed so please skip this part and go right to the end for a more concise recipe if preferred. Start by making the tart case/pastry. I'm using a previous recipe which worked very well for me. (A) Tart Pastry 100g cake flour (updated 4 Oct 2016, use all purpose flour for more crunchy texture) 20g icing sugar (updated 4 Oct 2016, use caster sugar for more crunchy texture) 50g salted butter, cut into cubes, cold 1 egg yolk 1/2 tsp fresh milk 1. First, sift cake flour and icing sugar into a large bowl. 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 an egg yolk to the mixture. 4. Use a scrapper to mix the egg yolk. 5. The mixture will come together and thereafter, use the hands to form the mixture into a dough. 6. Add fresh milk, the dough will become very soft and pliable. 7. Knead the dough gently into a ball. Place on a piece of clingwrap. 8. Wrap the dough and place in fridge to rest for about 1 hour. 9. After 1 hour, remove the dough from fridge. Dust a baking mat (and rolling pin) with flour, roll the dough thinly, about 3-4 mm thickness. Use a 7cm fluted cutter to stamp the dough. 10. Use a metal scrapper (dust with flour) to lift up the cut dough. 11. Place the cut dough over a tart tin (5.5cm top/3cm base) and gently press it downwards. 12. Using finger tips, gently press and mold the dough into the tart tin. 13. Manage to yield 9 tart cases (previous time was 10 because this time the dough was rolled thicker). Use a fork to poke holes at the base of the tart cases. 14. Bake the tarts at 180C, fan mode for 10mins. 15. The tarts will be very slightly browned, but cooked already. After the tart cases are cooled slightly, remove them from the tins and let cool completely before use. Next up, cooking the cheese custard. I realised that how the cheese tart turns out (whether runny or gooey consistency) depends very much on the custard. Although baking temperature and time could be used as variables to determine the consistency of the filling, it's harder to control. I'd rather control using the custard right from the start. (B) Cheese custard (yield is more than enough to fill 9 tart pastry) 150g cream cheese 50g mascarpone cheese 20g parmesan cheese 30g salted butter 100g fresh milk 30g icing sugar 8 - 12g corn starch ** explanations provided below 1 egg 1 tbsp lemon juice 1/4 tsp vanilla extract up to 1/4 tsp sea salt (optional) 1 egg yolk for brushing on top of custard 1. Add cream cheese, mascarpone cheese, parmesan cheese, fresh milk and salted butter into a small pot. Place the pot into a large, shallow pan/pot (I use 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. 2. Once the mixture has melted, add sifted corn starch and icing sugar. Mix till well-blended, the mixture will thicken slowly. 3. Add full egg, vanilla extract and lemon juice. 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. 4. There may be still some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. This is optional. 5A. Now, after sifting, this is the consistency of the custard. It's still quite runny. When I lift the spatula and draw patterns, the patterns are visible but disappears soon. ** At first, I added about 8g of corn starch and stop cooking the custard when the consistency is still runny. ** This consistency of custard will yield cheese tarts that are lava-like. Test-Bake (1) Using the cheese custard cooked with lesser corn starch and more runny consistency (5A), I filled 1 tart, brush top with egg yolk and baked it at 230C, fan-mode for 6 mins (realised that the key is to bake at high temperature, short timing). The filling turned out lava-like, which is what the Hong Kong folks baked. Test-Bake (2) Initially I thought it was the temperature and timing that affected the tart. I even pre-chilled the custard before baking (to set it). This time, I baked at 235C, fan mode for 5 mins. Tart browned much too fast and I had to stop baking at 5 mins. Still runny, lava consistency for the cheese filling. Test-Bake (3) Once again, I pre-chilled the custard, back to 230C, fan mode for 6 mins. After removing the tart from the oven, I knew (from the wobbly look and surface) it was going to be the same runny filling as (1) and (2). So I pop the baked tart into the fridge for 30 mins just for testing. Surprise, surprise, the consistency of the filling turned gooey, instead of runny! But but, I wanted it to be gooey straight from the oven when it's warm, not chilled! So by now, I realised it could be the custard after all. 5B. So, I returned the custard back to the small pot and started cooking it bain marie again. Added about 2-3g more of corn starch and cooked the custard to a thicker consistency. When I draw line across the custard, it parts and joins back very very slowly. ** So total amount of corn starch is about 10-11g and custard is cooked longer, but not too long until it turns stiff. If too stiff, the cheese filling will not be gooey anymore, just soft. ** This consistency of custard will yield cheese tarts that are gooey-like. ** This is the consistency I am looking for, like the Japanese one! 6. So once again, I filled the cheese filling into the tart. The filling is firmer, can be piped more dome-shape (unlike previous version 5A, the filling shape is flat). (Based on the original website, the photos also show the cheese custard to be on the firmer side). Brush the top of the cheese tart with egg yolk. Test-Bake (4) Baked the tart at 230C fan mode for 6 mins. (Key is to heat at high temperature, short timing). When I cut the tart into half, I heaved a sigh of relief, FINALLY! The exact gooey consistency I wanted =D The cheese custard was so smooth and creamy, yippee! 7. Being confident enough, I filled the remaining tart cases with cheese filling, and sent them into the oven, bake at 230C, fan mode for 6-7 mins. During the last 2mins, must watch the tarts very closely, because if they get burnt, it's a very quick split second process. There you go, the 5 precious Bake Cheese Tart. Although they are not exactly the same as the original, this is the best I could do and I'm happy with the result :) Bake Cheese Tart * makes 8-9 tarts, using 5.5cm top/3cm base baking tin * The cheese custard yield is more than enough to fill tart pastry. Can either increase tart pastry recipe by 20% or reduce custard recipe by 20% Ingredients (A) Tart pastry 100g cake flour (updated 4 Oct 2016, use all purpose flour for more crunchy texture) 20g icing sugar (updated 4 Oct 2016, use caster sugar for more crunchy texture) 50g salted butter, cut into cubes, cold 1 egg yolk 1/2 tsp fresh milk (B) Cheese custard 150g cream cheese 50g mascarpone cheese 20g parmesan cheese 30g salted butter 100g fresh milk 30g icing sugar 8-12g corn starch, depending on consistency desired 1 egg 1 tbsp lemon juice 1/4 tsp vanilla extract up to 1/4 tsp sea salt (optional) 1 egg yolk for brushing on top of custard Steps Start with tart pastry. Sift cake flour and icing sugar into a large bowl. Add cold salted butter cubes. Using finger tips, break the butter and rub the butter into the flour mixture, until it resembles bread crumbs. Add egg yolk to the mixture, use a scrapper to mix the egg yolk into flour mixture. The mixture will come together and thereafter, use hands to form the mixture into a dough. Add fresh milk, the dough will become very soft and pliable. Knead the dough gently into a ball. Place on a piece of clingwrap. Wrap the dough and place in fridge to rest for about 1 hour. While waiting, prepare the cheese custard. Add cream cheese, mascarpone cheese, parmesan cheese, fresh milk and salted butter into a small pot. Place the pot into a large, shallow pan/pot 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. Once the mixture has melted, add sifted corn starch (amount depends on final consistency of custard desired) and icing sugar. Mix till well-blended, the mixture will thicken slowly. Add full egg, vanilla extract and lemon juice. 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. There may be some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. This is optional. Let the custard cool down completely. Back to the tart pastry. Remove the dough from fridge. Dust a baking mat (and rolling pin) with flour, roll the dough thinly, about 3-4 mm thickness. Use a 7cm fluted cutter to stamp the dough. Use a metal scrapper (dust with flour) to lift up the cut dough. Place the cut dough over a tart tin (5.5cm top/3cm base) and gently press it downwards. Using finger tips, gently press and mold the dough into the tart tin. Use a fork to poke holes at the base of the tart cases. Bake the tarts at 180C, fan mode for 10mins. Remove from oven and place on wire rack to cool After the tart cases are cooled slightly, remove them from the tins and let cool completely before use. Preheat oven to 230C fan mode. Fill the cheese custard into a piping bag. Pipe the custard into the tart cases, shape slightly domed. Brush custard evenly with egg yolk. Bake the tarts at 230C fan mode, for 6-7 mins. Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked. Update: Left 2 tarts overnight in an air-tight box, tart pastry turned a bit soft, not crunchy anymore (probably due to humidity and moisture from the cheese filling), but the cheese filling remained gooey and creamy. Simply pop the tarts into the oven for a few minutes, it will turn crunchy again, and the cheese is still creamy.

Hokkaido Bake Cheese Tart Part I Hokkaido Bake Cheese Tart Part III Hokkaido Bake Cheese Tart Part IV The hottest news over the long Labour Day weekend seemed to be the opening of the famous Hokkaido Bake Cheese Tart at Ion Orchard! The fuss and buzz over these popular cheese custard tarts filled the social media and news, with people reportedly queuing 2-3hrs to buy some! I'm certainly a big fan of the Bake Cheese Tart, having tried it in Tokyo last September (queued 30mins for it). It was so good, with crunchy tart pastry and creamy gooey cheese custard filling. Missed it very much and after coming back, had experimented and successfully baked the tarts which I say probably about 60-70% close to original. My first post on the cheese tart is apparently quite popular and I realised it comes out top 5 in search engines when I search for "bake cheese tart recipe". Woohoo! And even better news, the editor of the newly launched Michelin Guide Singapore website (guide.michelin.sg) actually emailed me asking if I'm keen to share my recipe on the website! Wow! Well, since I'm already sharing the recipe on the internet, I thought, why not :) And yep, my recipe is currently hosted at this link: https://guide.michelin.sg/baked-cheese-tarts I digress. Now, over the weekend, all the buzz made me crave for some tarts but I certainly ain't going to queue for them at this point (no time!), so decided to make another batch on Sunday. Will wait till the craze period is over, then go buy some (must support Japan, my favourite country). And today, decided to make another batch because I gifted most of them on Sunday :) So, gonna share two more recipes in this blog post; they are variations from the first. No detail step-by-step photos, just a few WIP photos. Please refer to my first post for details. Bake Cheese Tart (Variation 1) Using the same recipe as base, I made some minor adjustments to the tart pastry and cheese custard filling. Because previous recipe, the tart pastry quantity wasn't enough for all the cheese custard filling, and also this time I ran out of certain ingredients. Tart Pastry - Increase ingredients by 20% (actually still not enough, left enough filling for another tart case) Cheese Custard Filling - Ran out of icing sugar, so replace with caster sugar. - Not enough parmesan cheese powder, top up with more mascarpone cheese and butter. Instead of baking all of them in uniform size, made a few of them petite size. Super love the petite ones as I can eat them in one or two bites, or simply pop the whole tart in the mouth and get high on creamy gooey cheese custard! 3 sizes here. Using 7cm fluted cutter/4cm base tart case, 6cm fluted cutter/3.5cm base tart case, 5cm round cutter/2cm base tart case. The cheese custard should be of "pipe-able" consistency (was just a tad over-cooked this time, should be slightly more flowy). And didn't watch the tarts in oven closely last 2 mins, some tops were slightly burnt. Bake Cheese Tart (Variation 1) * makes 14 tarts, using 7cm fluted cutter/4cm base tart case, 6cm fluted cutter/3.5cm base tart case, 5cm round cutter/2cm base tart case Ingredients (A) Tart pastry 120g cake flour (updated 4 Oct 16, use all purpose flour for more crunchy texture) 25g icing sugar (updated 4 Oct 16, use caster sugar for more crunchy texture) 60g salted butter, cut into cubes, cold 1 XL egg yolk (about 28-30g yolk) 3/4 tsp fresh milk (B) Cheese custard 150g cream cheese 60g mascarpone cheese 40g salted butter 100g fresh milk 30g caster sugar 12g corn starch, depending on consistency desired 1 egg 1 tbsp lemon juice 1/4 tsp vanilla extract up to 1/4 tsp sea salt (optional) 1 egg yolk + milk mixture for brushing on top of custard Steps Start with tart pastry. Sift cake flour and icing sugar into a large bowl. Add cold salted butter cubes. Using finger tips, break the butter and rub the butter into the flour mixture, until it resembles bread crumbs. Add egg yolk to the mixture, use a scrapper to mix the egg yolk into flour mixture. The mixture will come together and thereafter, use hands to form the mixture into a dough. Add fresh milk, the dough will become very soft and pliable. Knead the dough gently into a ball. Place on a piece of clingwrap. Wrap the dough and place in fridge to rest for about 1 hour. While waiting, prepare the cheese custard. Add cream cheese, mascarpone cheese, fresh milk, caster sugar and salted butter into a small pot. Place the pot into a large, shallow pan/pot 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. Once the mixture has melted, add sifted corn starch. Mix till well-blended, the mixture will thicken slowly. Add full egg, vanilla extract and lemon juice. 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. There may be some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. This is optional. Let the custard cool down completely. Back to the tart pastry. Remove the dough from fridge. Dust a baking mat (and rolling pin) with flour, roll the dough thinly, about 3-4 mm thickness. Use the various size cutters to stamp the dough. Use a metal scrapper (dust with flour) to lift up the cut dough. Place the cut dough over the various size tart case and gently press it downwards. Using finger tips, gently press and mold the dough into the tart tin. Use a fork to poke holes at the base of the tart cases. Bake the tarts at 180C, fan mode for 10mins. Remove from oven and place on wire rack to cool. After the tart cases are cooled slightly, remove them from the tins and let cool completely before use. Preheat oven to 230C fan mode. Fill the cheese custard into a piping bag. Pipe the custard into the tart cases, shape slightly domed. Brush custard evenly with egg yolk. Bake the tarts at 230C fan mode, for 6-7 mins. Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Bake Cheese Tart (Variation 2) The tart pastry that I used seems to be on the softer side, more delicate texture. While it's crispy fresh from the oven, it turned soft after half a day (pop into oven for a few mins and it'll turn slightly crispy again). The real Hokkaido Bake Cheese Tart actually yields a slightly more crunchy tart pastry, so this time I decided to change to another recipe, a Sweet Tart Pastry which I used for my Yuzu Curd Tart. Tart Pastry - Change to Sweet Tart Pastry Cheese Custard Filling - Use an assortment of cheeses, 2 types of cream cheese, cheddar slice, parmesan slice. Baking of cheese tart - Instead of fan mode, bake the cheese tart using top and bottom heat, and for longer time. Love how this batch of Bake Cheese Tart turns out! The tart pastry is certainly more crunchy, and the cheese combination is more full-bodied, tasted great!! The custard is still slightly overcooked; although custard is creamy and gooey, prefer it to be a tad more flowy. Oh well, it's really trial and error. All the dairy products I used for this batch, Hokkaido fresh milk, Philadelphia cream cheese, kiri cream cheese, Hokkaido cheddar slice and parmesan slice (bought them from Taiwan last Dec and totally forgot about them, about to expire!!) and President salted butter. I must share about this Sweet Tart Pastry! It is a nightmare to work with because of higher butter and icing sugar content. The only way I could do, was to work fast and dust constantly, in fact, every roll I dust, flip over also dust. Just keep dusting otherwise it's so sticky and soft that it's impossible to stamp and mold. Also, the pastry will expand a little when baking, I forgot to put baking weights for the first 5 tarts :( And because the dough was so difficult to manage, I had a hard time shaping and also didn't place the pie weights more carefully, the tarts turned out a bit ugly, more rustic-looking. I do like this tart pastry as it's more crunchy. Will search for a more manageable pastry, or handle the dough more carefully next time. To test the difference in oven modes, baked the cheese tart at 230C using top/bottom heat (instead of fan mode) for 10-12 mins (instead of 6-7 mins). The tarts looked perfect at the 11th min, but I delayed till 12 mins (don't ask, was distracted by something), and some parts got too browned -_- So once again it's a must to watch the tarts closely towards last few mins!! Bake Cheese Tart (Variation 2) * makes 12 tarts, using7cm fluted cutter/4cm base tart case (there's a bit of extra dough which I made a petite tart) Ingredients (A) Tart pastry 125g cake flour (updated 4 Oct 16, use all purpose flour for more crunchy texture) 50g icing sugar (updated 4 Oct 16, use caster sugar for more crunchy texture) 90g salted butter, cut into cubes, cold 26g whole egg (B) Cheese custard 95g cream cheese (Philadelphia brand) 35g cream cheese (kiri brand, 2 pieces) 20g cheddar slice (Jap brand, 1 slice) 20g parmesan slice (Jap brand, 1 slice) 50g mascarpone cheese 30g salted butter 100g fresh milk (Hokkaido fresh milk) 30g icing sugar 12g corn starch 1 egg 1 tbsp lemon juice 1/4 tsp vanilla extract 1 egg yolk + milk mixture for brushing on top of custard Steps Start with tart pastry. Sift cake flour and icing sugar into a large bowl. Add cold salted butter cubes. Using finger tips, break the butter and rub the butter into the flour mixture, until it resembles bread crumbs. Add egg to the mixture, use a scrapper to mix the egg into flour mixture, until a wet dough is formed. The dough is super soft and sticky. Use a scrapper to scrap the dough on a piece of clingwrap. Wrap the dough and place in fridge to rest for about 1 hour. While waiting, prepare the cheese custard. Add all the cheeses, fresh milk and salted butter into a small pot. Place the pot into a large, shallow pan/pot 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. Once the mixture has melted, add sifted corn starch and icing sugar. Mix till well-blended, the mixture will thicken slowly. Add full egg, vanilla extract and lemon juice. 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 (I didn't add this time). There may be some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. This is optional. Let the custard cool down completely. Back to the tart pastry. Remove the dough from fridge. Dust a baking mat (and rolling pin) with flour, roll the dough thinly, about 3-4 mm thickness. Use 7cm fluted cutter to stamp the dough. Use a metal scrapper (dust with flour) to lift up the cut dough. Place the cut dough over a 4cm base tart case and gently press it downwards. Using finger tips, gently press and mold the dough into the tart tin. Use a fork to poke holes at the base of the tart cases. Place a piece of baking paper over the dough and place pie weights into the dough/tart case. Bake the tarts at 180C, fan mode for 10mins. Remove from oven and place on wire rack to cool. After the tart cases are cooled slightly, remove them from the tins and let cool completely before use. Preheat oven to 230C top/bottom heating mode. Fill the cheese custard into a piping bag. Pipe the custard into the tart cases, shape slightly domed. Brush custard evenly with egg yolk & fresh milk mixture. Bake the tarts at 230C top/bottom mode, for 10-12 mins. Watch the tarts carefully towards last 2 mins. Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked. Sorry for the super long-winded post, hope my sharing on the recipes and variations is useful. Personally I prefer this last recipe (variation 2) due to the crunchy tart pastry and full-bodied taste cheese custard filling. It's really up to individual, so free feel to explore with your own tart pastry and types of cheeses to suit your taste :) Happy Tart Making!!

Last Saturday, I totally delighted when invited to attend an exciting 'Lava Cheese Tart Sensation Baking Workshop' hosted by Pastry Chef May Foo from Village Grocer in SS15 Courtyard. This is New Zealand Trade & Enterprise's first collaboration with Village Grocer to promote the latest craze in town, Lava Cheese Tart.

Hokkaido Bake Cheese Tart Part I Hokkaido Bake Cheese Tart Part II Hokkaido Bake Cheese Tart Part IV I BAKED SOME YUMMY, GOOEY HOKKAIDO BAKE CHEESE TARTS TODAY! THEY WERE SO GOOD! *pardon my hysteria, haven't bake/eat it for more than 2 months :p Talk about my love-hate relationship with it, so sinfully delicious, so *ahem* fattening! LOL! Actually the tarts were specially made for my dear friend WH, and naturally I had to test them to make sure they were good enough right? #excusetoindulge Anyways, the reason why I'm writing yet another post is because I tweaked the recipe again, or rather changed proportion and try out a few different ingredients. This time, I also attempted a larger quantity. Like I mentioned before, the recipe is quite forgiving and versatile, easy even for beginners. I could declare this because I have friends and blog readers who tried and succeeded. Even if they don't get it perfect the first time, they were good enough, just need a little more practice :) That said, the recipe received quite some attention and I'm really pleased to be able to share my joy and experience in baking them. Along the way, I also received many questions and I tried my best to answer them. There are some frequently asked questions which I will highlight in this post and hopefully be of help to anyone who like to attempt the recipes (1 recipe in first post, 2 recipes in second post and 1 recipe in this post) I've posted. One question or similar questions frequently asked, "Can the tart cases be baked a day ahead and stored in air-tight container?" "Can the cheese custard/filling be cooked a day ahead and stored in fridge?" "Can the tarts be baked a day ahead and stored in fridge and re-heat?" Some people wish to prepare the tart cases and cheese filling at least one day before so that on the actual day they just have to assemble and do the final bake; saves time especially when having a party. So this time, I decided to prepare the tart cases and cheese filling one day ahead as well. For the cheese filling, I cooked the cheese custard, let it cool down, sieve, transfer to piping bags and store in the fridge. For the tart cases, I prepared the dough, roll, stamp each piece using cutter and store them in plastic container and place the container in the fridge. *I prefer not to bake the tart cases as the weather is so humid and I worry about them turning soft even though they are stored in air-tight container. As for re-heating the baked ones, so far I've tried air-fryer and oven for a few minutes (after thawing slightly at room temperature), still ok. Haven't tried microwave, so can't comment on that. Picture One above, the cheese filling cooked "bain-marie" method, i.e. cooking over a water-bath (*This was a frequently asked question as some people are unfamiliar with this method.) I added the ingredients in a cooking pot and placed the pot into my big size wok. The water in the wok was on low boil, barely simmering. I prefer cooking the cheese custard this way, heat is more evenly distributed and the cooking is controlled without risk of burning the custard (vs if the pot is placed directly over stove to cook). Just cook the custard to the exact consistency you want for your cheese filling. Remember to taste the custard, if necessary, add some sea salt to enhance the flavour, which I did. Picture Two above, after sieving the cheese custard and it's cooled completely, I transfer it to piping bags (uncut) and store the bags in the fridge. The next day, bring them to room temperature before using (takes 30-45 mins). If using immediately from the fridge, might be a bit stiff to pipe. Another question frequently asked, "What type of cheeses can I try?" The original Hokkaido Bake Cheese Tart combines three types of cheeses, two from Hokkaido and one French. So I thought mixing a few types of cheese to try. Actually there's no hard and fast rule about the type of cheeses, so far I tried a few combinations, all worked well. Obviously cream cheese is necessary but if only cream cheese, the taste might be a little flat? I avoid hard cheeses because I don't know how well they melt. I used two types of cream cheese, Philadelphia and Kiri. Philadelphia is like a standard cheese in baking cheesecake and is saltier (actually I don't like it very much because some batches can be a little grainy and I had to either use a very fine sieve or sieve the custard two times to get smooth texture). I like Kiri cheese very much (so does my son), it's very soft, creamy and not to salty. I think some Japanese also like to use it to bake. Too bad it's so expensive. When there's a sale (sometimes NTUC has sale), I will try using all Kiri cream cheese! I also use mascarpone because of it's texture, it's very creamy, taste is very light. As I make chantilly cream often, mascarpone is sort of a staple in my fridge. Previously I used Japanese brand sliced cheddar and parmesan that I bought overseas. Since I couldn't find them here, I used President's Emmental and Cheddar. There were on promotion :p For salted butter, any brand is fine, whether SCS or President, or Elle Vire if there's a sale. One thing I found quite important is milk. I thought using milk from Hokkaido yielded a richer tasting creamier custard. The very first time I bake the tarts, I used Meiji brand milk. Then second time, I tried the Yotsuba milk from Hokkaido ($6.45 at NTUC/Cold Storage) and immediately I could taste the difference in the custard. This time, I bought Milk Land UHT milk, also from Hokkaido (Isetan promo $5 for 1L). Thumbs up! And like I said, I prepared the tart dough in advance and store them in plastic container like this. Each piece of tart dough is separated by a plastic sheet or baking paper so that they do not stick to each other. Alternatively, the tart dough can be molded into the tart cases and stored. But I don't have enough tart cases and my box is also not big enough. The next day (or when ready to use), thaw each piece of tart dough slightly before molding them into the tart cases. Oh, a big shout-out to one of my blog reader, HC who suggested using plain flour or all-purpose flour for making the tart dough (I mentioned in the Part II post that I had trouble managing the dough). When I saw his comment, I had an Ah-Ha moment, oh yah, why didn't I think of it? I usually use plain flour for cookies and cake flour for cakes. Plain flour will make the tart more crunchy. This time, I used back my favourite tart recipe and using plain flour, my tart cases were easy to manage and nice to eat! Thanks HC for the great tip! These were the tart cases, before (left) and after baking (right). Remember to poke holes at the base. Not necessary to add pie weights, no need to grease the cases. I like my original tart recipe as it's easy and does not puff up or change shape. Back to the cheese filling, when ready to use, just snipe a hole at the piping bag, about 5-cent big, and pipe into the baked tart cases with one big squeeze, not necessary to swirl or anything. If there's a tiny peak, just use a spatula and gently tap to flatten it. The tarts, before (left) and after (right) baked. I adjusted the baking temperature slightly yet again. Previously baked at 230 degree celsius (fan mode) for 6-7 mins, but this time, the tarts burnt slightly. So I tried to 225 degree celsius (top and bottom heat) for 10 mins and it worked well too. Bake Cheese Tart * makes about 28-30 tarts (depending on thickness), using 7cm fluted cutter/4cm base tart case * The recipe can be halved Ingredients (A) Tart Dough 340g plain flour 68g icing sugar (updated 4 Oct 16, use caster sugar for a more crunchy texture) 170g salted butter, cut into cubes, cold 4 egg yolks (small size) 1 - 1.5 tsp fresh milk (B) Cheese custard 250g cream cheese (Philadelphia brand) 105g cream cheese (kiri brand, 5-6 pieces) 40g cheddar slice (President brand, 2 slices) 20g Emmental slice (President brand, 1 slice) 130g mascarpone cheese 50g salted butter 260g fresh milk (Hokkaido fresh milk) 78g icing sugar, sifted 30g corn starch, sifted 2 eggs (regular size) 2 tbsp lemon juice 1/2 tsp vanilla extract Sea salt, to taste 1 egg yolk + milk (mixture for brushing on top of custar) Steps Start with tart pastry. Sift plain flour and icing sugar into a large bowl. Add cold salted butter cubes. Using finger tips, break the butter and rub the butter into the flour mixture, until it resembles bread crumbs. Add egg yolk to the mixture, use a scrapper to mix the egg yolk into flour mixture. The mixture will come together and thereafter, use hands to form the mixture into a dough. Add fresh milk, the dough will become very soft and pliable. Knead the dough gently into a ball. Place on a piece of clingwrap. Wrap the dough and place in fridge to rest for about 1 hour. While waiting, prepare the cheese custard. Add all the cheeses, fresh milk and salted butter 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. Once the mixture has melted, add sifted corn starch and icing sugar. Mix till well-blended, the mixture will thicken slowly. Add eggs, vanilla extract and lemon juice. 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. There may be some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. This is optional. Let the custard cool down completely and transfer to a piping bag. *If preparing custard one day 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. Back to the tart pastry. Remove the dough from fridge. Dust a baking mat (and rolling pin) with flour, roll the dough thinly, about 3-4 mm thickness. Use a 7cm fluted cutter to stamp the dough. *If preparing the dough in advance, store each piece of dough in plastic container, 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. Use a metal scrapper (dust with flour) to lift up the cut dough. Place the cut dough over a tart tin (5.5cm top/3cm base) and gently press it downwards. Using finger tips, gently press and mold the dough into the tart tin. Use a fork to poke holes at the base of the tart cases. Bake the tarts at 180 degree celsius, fan mode for 10mins. Remove from oven and place on wire rack to cool After the tart cases are cooled slightly, remove them from the tins and let cool completely before use. Preheat oven to 225 degree celsius top and bottom heat. Pipe the custard into the cooled tart cases, shape slightly domed. Brush custard evenly with egg yolk-milk mixture. Bake the tarts at 225 degree celsius top and bottom heat, for 10 mins. Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked. I lined the cheese tarts with cupcake cases and packed them in these window-boxes with cut-in holders meant for cupcakes and I must say they worked really well :) I'm baking another batch for a gathering this weekend! Yippee, more cheese tarts =D

This indulgent chocolate mousse tart is seriously easy to make, and even easier to eat. With a cookie crust and creamy mousse filling, it's a no-bake treat!

A vegan take on this classic Japanese treat! These rich and creamy chocolate truffles literally melt in your mouth!

We contemplated keeping this recipe within the walls of the office, but we decided humanity had put up with enough shit already this year without being deprived of God’s sweet tartlet, so please accept this juicy olive branch from us to you.

*** As of 3 May 2016, have baked 2 more batches of tarts with variations to the recipe. Visit http://dreamersloft.blogspot.sg/2016/05/hokkaido-bake-cheese-tart-ii.html for the 2 recipes :) *** *** As of 15 Jul 2016, have updated another recipe with slight variation to proportion and ingredients, and answered some frequently asked questions. Visit http://dreamersloft.blogspot.sg/2016/07/hokkaido-bake-cheese-tart-iii.html for the recipe :) *** *** As of 4 Oct 2016, have updated another recipe with slight variation to proportion and ingredients. Visit http://dreamersloft.blogspot.sg/2016/10/hokkaido-bake-cheese-tart-iv.html for the recipe) *** Last December when I went to Tokyo, I discovered this BAKE Cheese Tart at Jiyugaoka. The queue was super long, I didn't have time and gave up eating it. Big regret and have been thinking about it ever since! So last month, when I went back to Tokyo again, die die must try! Read up about the background of BAKE Cheese Tart, it actually originated from Kinotoya Bakery in Sapporo, Hokkaido. After the success of the tarts in New Chitose Airport and Sapporo, more shops were opened in Tokyo and subsequently Osaka, Fukuoka and even Hong Kong! I heard that there's a similar cheese tart by Pablo, which is also highly raved about. I saw it in Tokyo but the tart is kind of big and difficult to eat/manage so I didn't try. Instead, I prefer the BAKE Cheese Tart because of its size and perfect proportion of tart pastry to cheese custard. And so, went to Jiyugaoka again (Sept 2015), queued about 30mins and bought 2 tarts. 1 for immediate consumption and the other, for breakfast the next day. The aroma of the tarts filled the entire shop (the street even) and I could see why people were willing to queue for it. The tart pastry was fragrant and crunchy and the filling was really sharp, cheesy and gooey/creamy. I took one bite after another and in no time, one tart was gone. Almost wanted to eat the other one there and then. This was how the tart looked like after a day, chilled. Taste was still good, the cheese filling wasn't gooey anymore, but still very soft and fluffy, something like hanjuku cheese cake (which means 半熟 half-cooked, another popular type of cheese cake made by the Japanese). After coming home, I kept thinking about baking this tart and started searching on the internet for recipes and attempts by other bakers. Only found one written, but there are several videos done by folks from Hong Kong (here, here and here). I think after the opening of BAKE Cheese Tart in Hong Kong, another bakery (in HK) also came up with a similar version, but call it lava cheese tart (流心蛋挞). So these videos are more of the lava cheese tart recipes. But I want the gooey type, not really the lava type. Doesn't matter, at least I have something to work on. Based on the BAKE Cheese Tart website, 3 types of cream cheese are used, and I quote "Cheese from Hakodate in Hokkaido is distinctive for its mild flavor, while cheese made in Betsukai is full-bodied. We skillfully balance and blend these with a saltier French cheese." The tart pastry is twice-baked to make it more crunchy and delicious. There's no way I could get any Hokkaido cream cheese here, so I used Philadelphia cream cheese, mascarpone cheese, with parmesan cheese and salted butter, as well as fresh milk and egg. These are the ingredients I have on-hand and familiar with them. Feel free to try out other cheese combination. I think I will do that next time. As for the method - twice-baked tart pastry and a cooked cheese custard (tried baking a cream cheese tart before using normal method, result wasn't the same). My first attempt was a disaster! By the time I started, it was afternoon. I was flustered and kind of rushing through, so yep. Never ever do test bakes when there's lack of time. Mistakes Baked tart cases for too long (180C, fan mode, 12 mins). Cooked cheese custard for too long, consistency too stiff. Piped too much cheese custard into each tart case. Baked cheese tart for too long (220C, fan mode, 10 mins). Baked all tarts at one go, instead of trying one by one for correct temperature and timing. Proportion of ingredients used slightly different, cheese taste not sharp enough. Well, the tart was burnt, the cheese filling was kind of mushy and not the gooey consistency I wanted. My son actually liked it (he likes anything cheesy, no pun intended), but I only let him try a bite; I ate one and the rest went into the bin. Ok, tried again yesterday. Woke up bright and early, completed some chores and started at 9am. By the time the test-bake was completed, it was 3pm!! But super happy coz finally successful after 4 attempts! I had made 9 tart cases, test-bake first 4 piece by piece to get the right consistency, at the right temperature and timing, and in between made adjustment to the cheese custard as well. Don't know how to take video, so here are some photos and step-by-step guide. The explanations are very detailed so please skip this part and go right to the end for a more concise recipe if preferred. Start by making the tart case/pastry. I'm using a previous recipe which worked very well for me. (A) Tart Pastry 100g cake flour (updated 4 Oct 2016, use all purpose flour for more crunchy texture) 20g icing sugar (updated 4 Oct 2016, use caster sugar for more crunchy texture) 50g salted butter, cut into cubes, cold 1 egg yolk 1/2 tsp fresh milk 1. First, sift cake flour and icing sugar into a large bowl. 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 an egg yolk to the mixture. 4. Use a scrapper to mix the egg yolk. 5. The mixture will come together and thereafter, use the hands to form the mixture into a dough. 6. Add fresh milk, the dough will become very soft and pliable. 7. Knead the dough gently into a ball. Place on a piece of clingwrap. 8. Wrap the dough and place in fridge to rest for about 1 hour. 9. After 1 hour, remove the dough from fridge. Dust a baking mat (and rolling pin) with flour, roll the dough thinly, about 3-4 mm thickness. Use a 7cm fluted cutter to stamp the dough. 10. Use a metal scrapper (dust with flour) to lift up the cut dough. 11. Place the cut dough over a tart tin (5.5cm top/3cm base) and gently press it downwards. 12. Using finger tips, gently press and mold the dough into the tart tin. 13. Manage to yield 9 tart cases (previous time was 10 because this time the dough was rolled thicker). Use a fork to poke holes at the base of the tart cases. 14. Bake the tarts at 180C, fan mode for 10mins. 15. The tarts will be very slightly browned, but cooked already. After the tart cases are cooled slightly, remove them from the tins and let cool completely before use. Next up, cooking the cheese custard. I realised that how the cheese tart turns out (whether runny or gooey consistency) depends very much on the custard. Although baking temperature and time could be used as variables to determine the consistency of the filling, it's harder to control. I'd rather control using the custard right from the start. (B) Cheese custard (yield is more than enough to fill 9 tart pastry) 150g cream cheese 50g mascarpone cheese 20g parmesan cheese 30g salted butter 100g fresh milk 30g icing sugar 8 - 12g corn starch ** explanations provided below 1 egg 1 tbsp lemon juice 1/4 tsp vanilla extract up to 1/4 tsp sea salt (optional) 1 egg yolk for brushing on top of custard 1. Add cream cheese, mascarpone cheese, parmesan cheese, fresh milk and salted butter into a small pot. Place the pot into a large, shallow pan/pot (I use 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. 2. Once the mixture has melted, add sifted corn starch and icing sugar. Mix till well-blended, the mixture will thicken slowly. 3. Add full egg, vanilla extract and lemon juice. 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. 4. There may be still some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. This is optional. 5A. Now, after sifting, this is the consistency of the custard. It's still quite runny. When I lift the spatula and draw patterns, the patterns are visible but disappears soon. ** At first, I added about 8g of corn starch and stop cooking the custard when the consistency is still runny. ** This consistency of custard will yield cheese tarts that are lava-like. Test-Bake (1) Using the cheese custard cooked with lesser corn starch and more runny consistency (5A), I filled 1 tart, brush top with egg yolk and baked it at 230C, fan-mode for 6 mins (realised that the key is to bake at high temperature, short timing). The filling turned out lava-like, which is what the Hong Kong folks baked. Test-Bake (2) Initially I thought it was the temperature and timing that affected the tart. I even pre-chilled the custard before baking (to set it). This time, I baked at 235C, fan mode for 5 mins. Tart browned much too fast and I had to stop baking at 5 mins. Still runny, lava consistency for the cheese filling. Test-Bake (3) Once again, I pre-chilled the custard, back to 230C, fan mode for 6 mins. After removing the tart from the oven, I knew (from the wobbly look and surface) it was going to be the same runny filling as (1) and (2). So I pop the baked tart into the fridge for 30 mins just for testing. Surprise, surprise, the consistency of the filling turned gooey, instead of runny! But but, I wanted it to be gooey straight from the oven when it's warm, not chilled! So by now, I realised it could be the custard after all. 5B. So, I returned the custard back to the small pot and started cooking it bain marie again. Added about 2-3g more of corn starch and cooked the custard to a thicker consistency. When I draw line across the custard, it parts and joins back very very slowly. ** So total amount of corn starch is about 10-11g and custard is cooked longer, but not too long until it turns stiff. If too stiff, the cheese filling will not be gooey anymore, just soft. ** This consistency of custard will yield cheese tarts that are gooey-like. ** This is the consistency I am looking for, like the Japanese one! 6. So once again, I filled the cheese filling into the tart. The filling is firmer, can be piped more dome-shape (unlike previous version 5A, the filling shape is flat). (Based on the original website, the photos also show the cheese custard to be on the firmer side). Brush the top of the cheese tart with egg yolk. Test-Bake (4) Baked the tart at 230C fan mode for 6 mins. (Key is to heat at high temperature, short timing). When I cut the tart into half, I heaved a sigh of relief, FINALLY! The exact gooey consistency I wanted =D The cheese custard was so smooth and creamy, yippee! 7. Being confident enough, I filled the remaining tart cases with cheese filling, and sent them into the oven, bake at 230C, fan mode for 6-7 mins. During the last 2mins, must watch the tarts very closely, because if they get burnt, it's a very quick split second process. There you go, the 5 precious Bake Cheese Tart. Although they are not exactly the same as the original, this is the best I could do and I'm happy with the result :) Bake Cheese Tart * makes 8-9 tarts, using 5.5cm top/3cm base baking tin * The cheese custard yield is more than enough to fill tart pastry. Can either increase tart pastry recipe by 20% or reduce custard recipe by 20% Ingredients (A) Tart pastry 100g cake flour (updated 4 Oct 2016, use all purpose flour for more crunchy texture) 20g icing sugar (updated 4 Oct 2016, use caster sugar for more crunchy texture) 50g salted butter, cut into cubes, cold 1 egg yolk 1/2 tsp fresh milk (B) Cheese custard 150g cream cheese 50g mascarpone cheese 20g parmesan cheese 30g salted butter 100g fresh milk 30g icing sugar 8-12g corn starch, depending on consistency desired 1 egg 1 tbsp lemon juice 1/4 tsp vanilla extract up to 1/4 tsp sea salt (optional) 1 egg yolk for brushing on top of custard Steps Start with tart pastry. Sift cake flour and icing sugar into a large bowl. Add cold salted butter cubes. Using finger tips, break the butter and rub the butter into the flour mixture, until it resembles bread crumbs. Add egg yolk to the mixture, use a scrapper to mix the egg yolk into flour mixture. The mixture will come together and thereafter, use hands to form the mixture into a dough. Add fresh milk, the dough will become very soft and pliable. Knead the dough gently into a ball. Place on a piece of clingwrap. Wrap the dough and place in fridge to rest for about 1 hour. While waiting, prepare the cheese custard. Add cream cheese, mascarpone cheese, parmesan cheese, fresh milk and salted butter into a small pot. Place the pot into a large, shallow pan/pot 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. Once the mixture has melted, add sifted corn starch (amount depends on final consistency of custard desired) and icing sugar. Mix till well-blended, the mixture will thicken slowly. Add full egg, vanilla extract and lemon juice. 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. There may be some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. This is optional. Let the custard cool down completely. Back to the tart pastry. Remove the dough from fridge. Dust a baking mat (and rolling pin) with flour, roll the dough thinly, about 3-4 mm thickness. Use a 7cm fluted cutter to stamp the dough. Use a metal scrapper (dust with flour) to lift up the cut dough. Place the cut dough over a tart tin (5.5cm top/3cm base) and gently press it downwards. Using finger tips, gently press and mold the dough into the tart tin. Use a fork to poke holes at the base of the tart cases. Bake the tarts at 180C, fan mode for 10mins. Remove from oven and place on wire rack to cool After the tart cases are cooled slightly, remove them from the tins and let cool completely before use. Preheat oven to 230C fan mode. Fill the cheese custard into a piping bag. Pipe the custard into the tart cases, shape slightly domed. Brush custard evenly with egg yolk. Bake the tarts at 230C fan mode, for 6-7 mins. Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked. Update: Left 2 tarts overnight in an air-tight box, tart pastry turned a bit soft, not crunchy anymore (probably due to humidity and moisture from the cheese filling), but the cheese filling remained gooey and creamy. Simply pop the tarts into the oven for a few minutes, it will turn crunchy again, and the cheese is still creamy.

Hokkaido cheese tart is a popular Asian dessert made of three cheeses.

先日、NHKの歴史秘話ヒストリアでユーハイムを作ったカール・ユーハイムと妻エリーゼ・ユーハイムのお話が放送されました。ユーハイムのバウムクーヘンが、どうや...

Buat Shell Tart – Bahan-Bahan: 125gm majerin/butter 150gm gula kastor 1 biji telur saiz B 400gm tepung gandum Satu sudu kecil Ese...

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カステラやバームクーヘン、パウンドケーキ……。大人気の定番焼き菓子だからこそ、素材やパッケージにこだわった上質なギフトを贈りたい！　人気パティスリーから名店のこだわりアイテムをご紹介。

Tempo hari saya bikin pie brownies, rasanya yummy banget perpaduan gurih asin dari kulit pie, di padu dg brownies yg manis n legit...aah enak pokoknya, menurut saya sih ini dah pas di lidah saya. Cocok buat hantaran pas idul fitri nnt 😂😅. Saya aja dah kepikiran mo buat ini untuk di bagi2 sama saudara 🤣😝.