Kat's Easy and Melty Hokkaido Cheese Tarts Recipe
these are so dreamy, fam
Luscious, creamy, dreamy, cheese tarts… what’s not to like?
Scroll down for the recipe
dear fam,
I can’t decide if I love egg or cheese tarts more. Egg tarts mean a lot to me growing up as a Cantonese American. One, they were Dad’s favorite Chinese bakery treats. And two, they’re just so, so comforting. Then Hokkaido cheese tarts came along, and while my love for egg tarts never waned, my eyes did wander.
Hokkaido cheese tarts are sexy.
They’re creamy, luscious, jiggly, and so darn dreamy. The tops are blistered, much like po-tarts (Portuguese egg tarts), but the inside has a gooey, cheesy heart.
These are a little more tricky to make than egg tarts, because with egg tarts, you just mix hot cream with eggs and bake. With cheese tarts, you have to make a custard-like filling first. And the custard is a bit tricky. But if you’ve made custard before, this recipe shouldn’t stump you.
Be sure to make the custard over a double-boiler. If you’re heating everything in a saucepan over the stove, your custard can get too thick and clumpy too fast. The texture will also be off and uneven.
See how dreamy creamy they are?
Reel for reference:
Guys!!! Modern Asian Kitchen is ready for preordering!!! <3 Peep the gorgeous cover! 80 recipes of everything I make during the week for my family. The book will be out April 2nd, 2024— you can preorder today and not pay a penny until the book ships next year <3
Preorder “Modern Asian Kitchen” my cooking cookbook, out April 2024
For eight preorder bonus recipes and other incentives, please be sure to fill out this form: https://forms.gle/XWFtQyGGyYoCsm8WA
Here’s the recipe: (unlock it and get 12 months of all my premium substack recipes for free when you preorder my new cookbook)This recipe will yield 12-15 delightful tarts.
Ingredients
Keep reading with a 7-day free trial
Subscribe to Kathleen's Kitchen to keep reading this post and get 7 days of free access to the full post archives.