Hokkaido Cheese Tart Recipe: A Detailed Guide From A to Z

Hokkaido cheese tart recipe

If you have been to Japan in winter, or if you have been there in winter, you must have had the Hokkaido Butter Cheese Tart. It is so delicious that it may become one of your favorites. The use of butter and cheese makes it moist and warm. The pastry with crust is crispy. Anyone who has not had an opportunity to try this tart should make their own version.

If you have been wondering how to make Hokkaido cheese tart, I have the answer to your question. You can create this delectable dessert by following the Hokkaido cheese tart recipe below.

What Is Hokkaido Baked Cheese Tart

Hokkaido baked cheese tart is a Japanese dessert made with custard, cheese and puff pastry. The name comes from the region of Hokkaido, where it was first created.

What Is Hokkaido Baked Cheese Tart

It’s usually baked in a special rectangular or square tart pan that has a removable bottom. In Japan, this type of pan is called a “mille-feuille” pan, which means “thousand leaves” in French. The pastry is layered with custard and cream cheese, then topped with caramelized sugar syrup before being baked until golden brown.

Where Is the Origin of The Hokkaido Cheese Tart?

The Hokkaido cheese tart is a popular Japanese dessert that has been around since the 1920s. It is a baked cheese tart with a custard filling and a crumbly crust. The tart has become popular worldwide and can be found in many countries outside of Japan.

In this article, we will discuss where the origin of the Hokkaido cheese tart comes from, how it’s made and what makes it different from other tarts in Japan.

Why Do You Love Making This Recipe?

I’ve always been a huge fan of cheese tarts. They’re one of my favorite desserts to make and eat. I’ve tried many different variations of cheese tarts, but this one is by far my favorite. The sweet biscuit crust paired with the savory filling is just perfect!

How to Make Hokkaido Cheese Tarts

Hokkaido cheese tarts are one of the most popular Japanese sweets. They are made with a thin layer of sweet crust and a creamy cheese filling. The filling is called “creme patissiere” in French and is commonly used in many European desserts such as cakes and pastries.

How to Make Hokkaido Cheese Tarts

What We Need:

How can cheese tart shells be made? The following ingredients are needed to make the buttery and flaky tart shells:

  • Universal flour
  • Butter
  • Sugar (icing) in powder
  • Egg

There are four items needed for the cheese tart filling:

  • Cream cheese
  • Sugar (icing) in powder
  • Cream of heavy whipping
  • Wheat starch

Step By Step Instructions for Baking Hokkaido Cheese Tarts:

Hokkaido cheese tarts are a classic Japanese dessert, but they’re not as easy to make as you would think. If you’re new to baking, here’s how to make Hokkaido cheese tarts at home.

Step 1: Make the Crust

Step 1: Make the Crust

The first thing you need is a buttery crust that can be broken into pieces after it’s baked. To do this, combine all-purpose flour, sugar and salt in a food processor and pulse until combined. Add butter and pulse until it resembles breadcrumbs. Then add water and blend until the dough comes together into a ball. Wrap it in plastic wrap and chill for 30 minutes in the refrigerator before rolling it out on a floured surface.

Step 2: Make the Filling

To make the filling for your Hokkaido cheese tarts, beat together cream cheese and sugar until smooth. Add vanilla extract and flour then beat again until just combined (it should be lumpy). Fold in whipped cream then refrigerate for 30 minutes before piping into tart shells (see below).

Step 3: Bake & Cool

Bake & Cool Hokkaido Cheese Tarts

Preheat oven to 350 degrees Fahrenheit then place tart shells on a baking sheet lined with parchment paper or greased foil so they don’t stick when filled with the filling. Bake for 15-18 minutes then remove and allow to cool. Once the tarts are cool, fill them with chilled filling and refrigerate until ready to serve (best if eaten the day you make it).

To serve: Hold one tart by the edge with a fork and cut it gently into three or four wedges. You can also break it into very small pieces by pressing it in your hands or by tapping it on the edge of a table.

Note: If you can’t find a ready-made pie crust, here are instructions for making your own. All-purpose flour is fine in this recipe; you don’t need cake flour. You can store the tart shells in an airtight container at room temperature for up to two weeks and in the freezer for up to one month.

Tips & Trick:

  • The dough has to be cold and firm. If it is too soft, you can add some flour to make it firmer.
  • The pastry cream should be chilled for at least 3 hours, preferably overnight before using it for this recipe.
  • For best results, use a tart pan with removable bottom or one that allows you to remove the base easily from the tin after baking.

Food Storage Guide:

If you’ve never had the Hokkaido cheese tart before, it’s definitely worth trying. The egg custard filling is creamy and smooth while the layer of cheese gives it that extra kick of flavour.

Some people may be wondering how to store Hokkaido cheese tarts after they have been opened. This can be done easily by following these steps:

  • Make sure that the Hokkaido cheese tart has cooled down completely before storing it in an airtight container/box.
  • Store it in an airtight container/box at room temperature for up to 2 days or store it in an airtight container/box in the fridge for up to 1 week (if stored properly).

Additions & Substitutions:

You can use any cheese that melts well, but we love to use Hokkaido cheese for this recipe. It’s a Japanese cheese with a mild flavor and a buttery texture that melts beautifully in the oven.

If you don’t have Hokkaido cheese on hand, you can substitute another kind of cheese like cheddar or Gruyère. You can also substitute cream cheese for the mascarpone if you want to skip the eggs altogether.

We recommend using puff pastry dough for these tarts because it’s flaky and delicious. However, if you don’t have puff pastry at home, feel free to use piecrust instead (recipe below).

How to Reheat the Hokkaido Cheese Tart?

The Hokkaido cheese tart is a popular dessert in Japan and can be found at most pastry shops. It is made from biscuits and cream cheese, which forms a dense yet fluffy texture. The sweet tart has a very distinct flavor and melts in your mouth.

How to Reheat the Hokkaido Cheese Tart?

Hokkaido cheese tart can be stored at room temperature for 2-3 days or refrigerated for up to 5 days after purchase. To avoid spoiling the tart, it is best to consume it as soon as possible after purchasing.

You can reheat the Hokkaido cheese tart by following these steps:

  • Remove the foil wrap from your cold Hokkaido cheese tart and place it on a baking sheet lined with parchment paper or silicon mat
  • Preheat your oven to 350 F (175 C). Bake the Hokkaido cheese tart for 20 minutes until warmed through, then let cool completely before serving.

Alternatively, you can reheat the Hokkaido cheese tart in a toaster oven. Follow the same steps described above, but for a shorter time to prevent melting the biscuit at the bottom.

Recipe FAQS

1. How many calories are there in a Hokkaido Cheese Tart?

The calorie content of the pastry depends on the size and type you buy. A small-sized one contains about 215 calories, while a large-sized one contains about 335 calories.

2. Why is Hokkaido cheese tart so popular in Japan?

The main reason for its popularity is its melting texture and delicious taste of cheese and butter when it’s hot out of the oven. It’s also very light compared to other pastries such as pie or cake, so it’s perfect for a warm day.

3. Can I make this recipe without egg tart molds?

Yes! You can use any small tart mold to make these cheese tarts. The recipe will work exactly the same as long as you use a small tart mold like I did.

4. Can I make larger / smaller tarts?

Yes! You can easily make larger or smaller Hokkaido cheese tarts by using different-sized tart molds and adjusting the amount of filling accordingly. If you want to make bigger Hokkaido cheese tarts, simply double up on the ingredients for the filling and filling dough! If you want to make smaller ones, simply cut down on the ingredients for the filling and filling dough!

Cheese tart recipe is good food, which also plays an important role in the cuisine of some countries. If you are planning to cook this dish for your family and friends, please choose the best Hokkaido cheese tart recipe from our website.

Hokkaido cheese tart recipe

Hokkaido Cheese Tart Recipe

Hokkaido Cheese Tart (Hokkaido Milk Tart) is one of the popular Japanese desserts that originated from Hokkaido. It is made with Hokkaido milk and cream cheese and baked in a tart shell. If you want to make it easier, you can use store-bought puff pastry or pie crust instead of making your own dough. I think it tastes better when made with homemade dough though
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins


  • Pastry cutter
  • Rolling Pin
  • Baking tray
  • Oven or Oil-free fryer


  • 1/2 cup (125g) unsalted butter, softened at room temperature
  • 1/3 cup (80g) sugar 
  • 1 teaspoon vanilla extract 
  • 2 eggs
  • 1/2 cup (45g) all-purpose flour, sifted
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder


  • Heat the oven to 400 degrees Fahrenheit and grease a 12-inch tart pan.
  • In a large mixing bowl, mix together the flour and salt. Add in the butter and shortening and use your fingers or a pastry blender to break up the butter into pea-size pieces. Add in ice water one tablespoon at a time until you've got a dough that's moist but not wet.
  • Press the dough into the prepared tart pan and trim off any excess around the edges with a knife or pizza cutter; prick with a fork all over to prevent bubbling during baking (this is called docking). Then bake for 20 minutes, or until golden brown on top.
  • While it's baking, make your filling by combining the cream cheese, sugar, vanilla extract and eggs in another large mixing bowl and whisking until smooth; set aside.
  • When the crust has cooled slightly but is still warm from baking, pour your filling into it and smooth out with a spatula or spoon; sprinkle over bits of cinnamon if using (this is optional). Then transfer back onto your oven rack for another 15 minutes of baking time at 350 degrees Fahrenheit so that when you take it out it will be nice and golden brown on top again.
  • Let it cool to room temperature before slicing, but it's delicious warm or cold. It can be stored in the refrigerator for up to a week.
Joe Ciardullo

Joe Ciardullo

In the year 2012, Joe Ciardullo opened C’est Cheese in Port Jefferson, New York, and has had great success over the past many years by combining all these passions into a trendy modern diner. Is a passionate foodie, especially cheese, beer, and wine.

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