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Irresistible Cheese Tarts

Category: Let's Bake Something Wonderful

These Japanese cheese tarts combine creamy fillings with a buttery base. Whether warm for gooey centers, chilled for firmness, or frozen for a cool twist, they're a crowd-pleaser every time. Simple and delicious, they're a must-try for any dessert fan!

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Hannah Author
Updated on Fri, 16 May 2025 12:10:52 GMT
Creamy Japanese Cheese Tarts Save
Creamy Japanese Cheese Tarts | recipesbyhannah.com

Delicious Japanese cheese tarts have a crispy, buttery shell and a dreamy, cheesy middle that’ll make you want seconds. You can eat these chilled, right after baking, or frozen if you like them icy. Bring them to a potluck or just treat yourself on a lazy weekend. They’re always a crowd pleaser.

INGREDIENTS
  • Milk or water: 1/2 tbsp, for mixing with the yolk to brush on top.
  • Cornstarch: 1 tsp, thickens up the cheesy filling.
  • Heavy whipping cream: 2/3 cup, makes the middle ultra smooth.
  • Cream cheese: 1 cup, let it soften so it blends easily.
  • Egg yolk: 1, helps the dough stick together and binds it.
  • Powdered sugar: 1/2 cup, sweetens everything up.
  • Unsalted butter: 8 1/2 tbsp, cold and cubed for that flaky crust.
  • All-purpose flour: 1 1/2 cups, the main stuff for your tart shell.
INSTRUCTIONS
Step 6:
Dig in and enjoy! Try them cold for a silky vibe, warmed for gooey middles, or straight from the freezer for a frosty bite.
Step 5:
Fire up your oven again to 410°F. Mix the yolk with a splash of milk or water and brush the tops. Bake your frosty tarts about 15 minutes.
Step 4:
Fill those tart shells with the cheesy filling using a piping bag or spoon, smooth the tops, and pop them in the freezer until set, about 4 hours.
Step 3:
Time for the filling: blend the soft cream cheese and powdered sugar until super smooth. Pour in the heavy cream, a bit at a time, making sure it’s mixed well. Stir in the cornstarch last.
Step 2:
Push dough into 2.6-inch molds, prick the bottoms, trim the extra off, and bake at 410°F for 15 minutes or till they look golden. Cool before taking them out.
Step 1:
Grab a bowl and mix butter cubes, powdered sugar, and flour until it clumps up. Add the yolk to bring it together into a soft dough.
Serving and Storage Tips
  • Leftovers? Stick them in a container in the fridge for up to 3 days or toss them in the freezer for up to a month.
  • Wanna warm that tart back up? A short oven trip brings back that melt-in-your-mouth center.
Helpful Notes
  • Lemon fan? Add a teaspoon of zest to the filling to brighten the cheese flavor.
  • Want even, pretty tarts? Use a piping bag to fill the shells for a tidy look.

Tips from Well-Known Chefs

  • Keep your dough cold before pressing it in the molds to stop it from sticking.
  • Lightly grease or line tart pans so your shells pop right out after baking.
Delicious Japanese Cheese Tarts Save
Delicious Japanese Cheese Tarts | recipesbyhannah.com

Japanese Cheese Tarts

Soft and creamy Japanese tarts with a flaky crust. Enjoy warm for melty goodness or cold for a custard vibe!

Preparation Time
25 min
Cooking Time
30 min
Total Time
55 min

Category: Sweet Kitchen

Difficulty Level: Intermediate

Cuisine: Japanese

Yield: 12 Servings (12 creamy tarts)

Dietary Preferences: Vegetarian

Ingredients

01 1 egg yolk (used for tart shells and brushing).
02 1/2 tbsp milk or water (for brushing the tarts).
03 1 cup cream cheese (used for the tart filling).
04 2/3 cup heavy cream (for the creamy filling).
05 1 tsp cornstarch (to thicken the filling).
06 8 1/2 tbsp unsalted butter (cubed for tart shells).
07 1 1/2 cups all-purpose flour (used for the tart base).
08 1/2 cup powdered sugar (for both tart bases and filling).

Directions

Step 01

Mix butter, powdered sugar, and flour until crumbly. Knead in the egg yolk to form a soft dough.

Step 02

Press the dough into tart molds about 2.6 inches wide. Trim edges, then poke holes in the bases with a fork.

Step 03

Heat the oven to 410°F. Bake the shells until golden (about 15 minutes). Once cooled, gently remove from molds.

Step 04

Let cream cheese soften at room temperature. Stir it with the powdered sugar until smooth and creamy.

Step 05

Add heavy cream to the cheese mixture a little at a time, mixing each time. Then, stir in cornstarch fully.

Step 06

Pipe the smooth filling into the baked tart shells. Freeze for about 4 hours to set completely.

Step 07

Preheat the oven to 410°F. Mix water or milk with egg yolk to make a glaze. Brush it onto the frozen tarts and bake for 15 minutes.

Step 08

You can serve these tarts warm, cool, or even frozen—each way has its own unique taste.

Notes

  1. These melt-in-your-mouth Japanese Cheese Tarts pair crispy shells with a rich, cheesy filling—great for any event!
  2. Serve them warm for gooey centers, cool for a creamy bite, or frozen if you're craving a cold, firm treat.

Nutritional Information (per serving)

These details are for reference only and shouldn't replace medical advice.
  • Calories: 230
  • Fats: 16 g
  • Carbohydrates: 20 g
  • Proteins: 3 g