Blue Bridge Bakeshop

  "Bliss in Every Bite"


Hokkaido Baked Cheese Tarts                                                                                   18 mini tarts   

Sweet and savory baked cheese tarts that are so popular right now, better served hot from the oven!

Adapted from: http://dreamersloft.blogspot.co.id/2015/10/hokkaido-bake-cheese-tart.html?m=1


Tart pastry:       

165 g all purpose flour      

120 g chilled salted butter, cubed

2 Tbsp granulated sugar

1 medium sized egg


300 g cream cheese

100 g mascarpone cheese

40 g parmesan cheese

60 g salted butter

200 g fresh milk

50 g icing sugar

20 g cornstarch

2 eggs

2 Tbsp lemon juice

1/2 tsp vanilla extract

1 egg yolk for brushing on top of the custard


  1. To make the crust: Stir in the flour and sugar together in a large bowl, then add the butter and rub in your fingertips until the mixture looks like crumbs

2.   Break in the egg and work into the mixture with your fingers, breaking it together to form a soft dough.

3.   Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Chill for at least 1 hour before using.

4.   After 1 hour, remove the dough from fridge. Dust your work surface (and rolling pin) with flour, roll the dough thinly, about 3-4 mm thickness. Use a 7 cm cutter to stamp the dough.

5.   Place the cut dough over a tart tin (mine is 5.5cm top/3cm base) and gently press it downwards. Using finger tips, gently press and mold the dough into the tart tin.

6.   Use a fork to poke holes at the base of the tart cases. Bake the tarts at 180C for 10 mins.

7.   The tarts will be slightly browned. Let them cool completely before use.

8.   To make the fillings: Add cream cheese, mascarpone cheese, parmesan cheese, fresh milk and salted butter into a thick-based pot. Keep whisking the mixture till everything is melted.

9.   Once the mixture has melted, add corn starch and icing sugar. Mix till well-blended, the mixture will thicken slowly.

10. Add the 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.

11. There may be still some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. This is optional.

12. Pipe the filling into the tart crust. Brush the top of the cheese tart with egg yolk.

13. Bake the tart at 230 C for 6-7 mins until it's browned on top.

14. Serve them hot from the oven, they taste better when hot/warm!


  1. Preheat the oven to 350ºF.
  2. Cook water and 1 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a gluey paste (yum).
  3. Remove from heat and let cool completely.
  4. Mix sugar, salt, vanilla, cocoa powder and vegetable oil, and then add the flour-water mixture.
  5. Mix well.
  6. Add the remaining 1 cup of flour, plus the baking powder and nuts/chocolate chips.
  7. Spread mixture into a greased 11x7-inch pan.
  8. Bake at 350ºF for 25 minutes, or until knife inserted into center of pan comes out clean.

Gluten Free Chocolate Pots
This extra-rich, creamy pudding incorporates both bittersweet chocolate and cocoa powder for a double dose of chocolate. 

  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon kosher salt
  • 3 cups whole milk
  • 4 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 6 ounces bittersweet chocolate, chopped
  • 1/2 teaspoon unsweetened cocoa powder

How to Make It

Step 1

In a medium saucepan, combine the sugar, cornstarch, and salt. Add 1/3 cup of the milk, stirring to form a smooth paste. Whisk in the egg yolks and the remaining milk.

Step 2

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, 12 to 15 minutes (do not allow to boil). Remove from heat.

Step 3

Add the vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth. Pour into eight 4-ounce ramekins, glasses, or teacups. Refrigerate, covered, until chilled, at least 2 hours and up to 2 days. Sprinkle with the cocoa powder before serving.