Food trends come and go in Malaysia, but rarely has a food item has been so popular that multiple franchises with branches have spawned all over the country selling it. The allure that Hokkaido cheese tarts have is truly fascinating. So much that, in fact, many bakeries now make these tarts a staple to sell at their stores.
But are these oozy, gooey cheese treats only available for purchase? Is the only way to eat them is to endure a long trip, and then, a long queue at the shopping mall, only to buy at a “high” price and eat them cold at home? Well, if you wish to enjoy one of the most sought-after delicacies at a very decent price, why not recreate them yourself? Why not give yourself the chance to bake your version of Hokkaido Cheese Tart? My Weekend Plan is here to introduce you a tried-and-tested recipe that is guaranteed to give you that cheese-gasm your mouth so desires!
The best part is: our version swaps ingredients that are not available locally, to ones that are commonly available in most supermarkets, so you don’t have to mull over sourcing fresh ingredients from Hokkaido.
In essence, there are 2 components to making a Hokkaido cheese tart – the tart pastry and the cheese custard. The tart pastry is a combination of cake flour, icing sugar, butter, and milk. The reason cake flour and milk is used here is so that the resulting tart shell is sturdy, yet crumbly and soft enough to pair with the cheese custard.
The cheese custard is more tricky to make, as it is the more important component to nail right. There’s no way we’re going to be sourcing for Hokkaido cream cheese to use here, so we opted for Philadelphia cream cheese, parmesan cheese and mascarpone cheese instead, as well as the usual butter, milk and eggs. This combination, from our baking experiments, yielded a cream custard that is almost as perfect and tasty (probably even more!) than the original Hokkaido cheese tarts.
Once baked, remove them from the oven, and let them cool. Not for too long though, as you’re meant to enjoy them warm and freshly baked. If you’d like to keep them for another day, store them in an airtight container and refrigerate. Remember to microwave them for 60 seconds before serving to bring out the crunchiness in the pastry and the oozy, gooey cheesiness in the custard.
If you think that basic Hokkaido Cheese tarts are boring, why not spice things up? Make Chocolate, Green Tea or Salted Caramel Hokkaido Cheese tarts instead! This recipe is flexible and you can add your twists to it to impress your guests! If you are staying near KL or PJ, you are in luck as you could learn how to make cheese tart with us today! Contact us to know what skills you will be mastering in a short span of time. In fact, we’ll share our list of 10 secrets and tips to making perfect Hokkaido Cheese tarts each time so that you don’t have to go through the hassle that we did. Besides we will be putting light on some of the most essential cooking skills you will also need to make sure your tart is as highly rated as the ones outside! Get to know us, and get to know what you are capable of!