Japanese Cheese Tarts (Print Version)

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

# 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).

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

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

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

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

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

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

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.

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

01 - These melt-in-your-mouth Japanese Cheese Tarts pair crispy shells with a rich, cheesy filling—great for any event!

02 - Serve them warm for gooey centers, cool for a creamy bite, or frozen if you're craving a cold, firm treat.