There’s something so irresistible about walking past a bakery and catching a whiff of something buttery, sweet, and just a little bit toasty. That’s exactly what happened to me the first time I stumbled upon a Japanese cheese tart shop tucked away in a busy Tokyo train station. The scent of the freshly baked tarts was enough to stop me in my tracks, and within minutes, I was holding a warm, golden tart in my hand. One bite, and I was hooked—the crisp, flaky shell, the creamy, just-sweet-enough filling, the gentle tang from the cheese—it was everything I didn’t know I needed.
Japanese Cheese Tarts have quickly become one of those iconic treats that blend the delicate flavors of East Asia with the rich, comforting textures of European-style baking. They’re incredibly popular across Japan and other parts of Asia, often enjoyed as an afternoon treat with tea or given as thoughtful gifts during the holidays. Whether you’re reminiscing about your travels or trying them for the first time, these little cheese tarts are a cozy, delightful way to bring a little bakery magic into your kitchen.
So grab your apron, preheat the oven, and let’s bring a little taste of Tokyo to your home.
Why You’ll Love This Recipe:
- Delicate and creamy: The filling is ultra-smooth with just the right amount of sweetness and a mild cheesy tang.
- Buttery tart shell: Flaky, golden, and holds its shape perfectly.
- Great for gatherings: These tarts are eye-catching and a total crowd-pleaser.
- Make-ahead friendly: You can prepare parts in advance to save time.
- Bakes up beautifully: The gorgeous golden top gives them a professional finish right from your home oven.
INGREDIENTS YOU’LL NEED:
For the Tart Shell:
- 1/2 cup (115 g) unsalted butter, softened
- 1/4 cup (30 g) powdered sugar
- 1 large egg
- 1 1/2 cups (190 g) all-purpose flour
For the Cheese Filling:
- 1/2 cup (120 ml) whole milk
- 2 tablespoons (16 g) cornstarch
- 1/2 cup (115 g) cream cheese, softened
- 1/2 cup (115 g) mascarpone cheese
- 1/4 cup (60 ml) heavy whipping cream
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1/2 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
HOW TO MAKE JAPANESE CHEESE TARTS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the Tart Dough
Start by creaming the butter and powdered sugar together in a bowl until it’s light and fluffy. This is the secret to a tender, melt-in-your-mouth tart shell. Then beat in the egg and mix until combined. Gradually add the flour and mix until the dough comes together. It should be soft but not sticky.
Wrap the dough in plastic wrap and chill it in the fridge for about 30 minutes. This resting time helps the dough firm up, making it easier to roll and shape.
Step 2: Shape and Bake the Shells
Once the dough is chilled, roll it out gently on a lightly floured surface to about 1/8 inch thick. Use a round cutter to cut out circles slightly larger than your tart molds or muffin pan wells. Gently press the dough into the molds and trim any excess around the edges. Prick the bottoms with a fork to prevent puffing.
Bake at 350°F (175°C) for 15–18 minutes or until the tart shells are just golden brown. Let them cool completely.
Step 3: Make the Creamy Cheese Filling
In a small bowl, whisk together the milk and cornstarch until smooth—this helps thicken the filling just enough without making it too firm. In a separate saucepan over low heat, combine the cream cheese, mascarpone, whipping cream, and sugar. Stir gently until everything is smooth and creamy.
Add the milk-cornstarch mixture, lemon juice, and vanilla extract. Cook until the mixture thickens, stirring constantly to avoid any lumps. Once thickened, remove from heat and let it cool slightly before beating in the egg.
Step 4: Assemble and Bake
Spoon the cheese filling into the cooled tart shells, smoothing the tops with a spoon or spatula. For that glossy, golden top you see in bakery windows, lightly torch the tops or pop the filled tarts under the broiler for 1–2 minutes—just until they’re golden and a little blistered.
Step 5: Chill or Serve Warm
Here’s where you can choose your own adventure. For a firmer, cheesecake-like texture, chill the tarts in the fridge for an hour. But if you’re like me and love a slightly gooey center, enjoy them warm right out of the oven. Either way, they’re downright heavenly.
HELPFUL TIPS:
- Don’t overbake the tart shells. They continue to cook slightly once out of the oven, so take them out once they’re lightly golden.
- Use room temperature ingredients for a smoother filling that comes together effortlessly.
- Torching the tops gives that signature caramelized look—use a kitchen torch if you have one, but the broiler works too!
- Customize with citrus. Add a little more lemon zest if you like a tangier bite.
- Make-ahead tip: You can prepare the tart shells and filling separately a day ahead. Store the shells at room temp in an airtight container and the filling in the fridge.
DETAILS:
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6–8 tarts
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
NOTES:
These tarts are best enjoyed the same day they’re baked, but they still taste amazing the next day once chilled. For best results, serve slightly warm for a creamier texture.
NUTRITIONAL INFORMATION:
Estimated per tart:
Calories: 310
Fat: 22g
Carbohydrates: 23g
Sugar: 12g
Protein: 5g
(Values are approximate and may vary based on exact ingredients used.)
FREQUENTLY ASKED QUESTIONS:
Can I freeze Japanese Cheese Tarts?
Yes, you can freeze them after baking. Let them cool completely, then wrap each tart individually and freeze for up to 2 weeks. Reheat in a 300°F oven for about 10 minutes.
Can I use only cream cheese?
Technically yes, but using both cream cheese and mascarpone gives you that extra-smooth, balanced flavor that sets these apart from standard cheese tarts.
Can I make mini tarts instead?
Absolutely! Just use a mini muffin pan and adjust the baking time (about 10–12 minutes for the shells).
STORAGE INSTRUCTIONS:
Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 300°F for 5–8 minutes or enjoy cold for a cheesecake-like texture.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Hong Kong Egg Tarts (Dan Tat)
- Nutella Cheesecake Bars
- Mini Peach and Cream Cheese Tarts
- Lemon Cream Cheese Bread
CONCLUSION
Japanese Cheese Tarts are the kind of treat that feels fancy but is surprisingly doable at home. Whether you’re craving a cozy baking project on a rainy afternoon or planning something special for your next get-together, these tarts bring a little bit of joy with every bite. The crispy shell, the rich, creamy filling, and that caramelized top—what’s not to love?
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Japanese Cheese Tarts
Description
There’s something so irresistible about walking past a bakery and catching a whiff of something buttery, sweet, and just a little bit toasty. That’s exactly what happened to me the first time I stumbled upon a Japanese cheese tart shop tucked away in a busy Tokyo train station. The scent of the freshly baked tarts was enough to stop me in my tracks, and within minutes, I was holding a warm, golden tart in my hand. One bite, and I was hooked—the crisp, flaky shell, the creamy, just-sweet-enough filling, the gentle tang from the cheese—it was everything I didn’t know I needed.
Japanese Cheese Tarts have quickly become one of those iconic treats that blend the delicate flavors of East Asia with the rich, comforting textures of European-style baking. They’re incredibly popular across Japan and other parts of Asia, often enjoyed as an afternoon treat with tea or given as thoughtful gifts during the holidays. Whether you’re reminiscing about your travels or trying them for the first time, these little cheese tarts are a cozy, delightful way to bring a little bakery magic into your kitchen.
So grab your apron, preheat the oven, and let’s bring a little taste of Tokyo to your home.
Ingredients
For the Tart Shell:
1/2 cup (115 g) unsalted butter, softened
1/4 cup (30 g) powdered sugar
1 large egg
1 1/2 cups (190 g) all-purpose flour
For the Cheese Filling:
1/2 cup (120 ml) whole milk
2 tablespoons (16 g) cornstarch
1/2 cup (115 g) cream cheese, softened
1/2 cup (115 g) mascarpone cheese
1/4 cup (60 ml) heavy whipping cream
1/4 cup (50 g) granulated sugar
1 large egg
1/2 tablespoon lemon juice
1/4 teaspoon vanilla extract
Instructions
Step 1: Make the Tart Dough
Start by creaming the butter and powdered sugar together in a bowl until it’s light and fluffy. This is the secret to a tender, melt-in-your-mouth tart shell. Then beat in the egg and mix until combined. Gradually add the flour and mix until the dough comes together. It should be soft but not sticky.
Wrap the dough in plastic wrap and chill it in the fridge for about 30 minutes. This resting time helps the dough firm up, making it easier to roll and shape.
Step 2: Shape and Bake the Shells
Once the dough is chilled, roll it out gently on a lightly floured surface to about 1/8 inch thick. Use a round cutter to cut out circles slightly larger than your tart molds or muffin pan wells. Gently press the dough into the molds and trim any excess around the edges. Prick the bottoms with a fork to prevent puffing.
Bake at 350°F (175°C) for 15–18 minutes or until the tart shells are just golden brown. Let them cool completely.
Step 3: Make the Creamy Cheese Filling
In a small bowl, whisk together the milk and cornstarch until smooth—this helps thicken the filling just enough without making it too firm. In a separate saucepan over low heat, combine the cream cheese, mascarpone, whipping cream, and sugar. Stir gently until everything is smooth and creamy.
Add the milk-cornstarch mixture, lemon juice, and vanilla extract. Cook until the mixture thickens, stirring constantly to avoid any lumps. Once thickened, remove from heat and let it cool slightly before beating in the egg.
Step 4: Assemble and Bake
Spoon the cheese filling into the cooled tart shells, smoothing the tops with a spoon or spatula. For that glossy, golden top you see in bakery windows, lightly torch the tops or pop the filled tarts under the broiler for 1–2 minutes—just until they’re golden and a little blistered.
Step 5: Chill or Serve Warm
Here’s where you can choose your own adventure. For a firmer, cheesecake-like texture, chill the tarts in the fridge for an hour. But if you’re like me and love a slightly gooey center, enjoy them warm right out of the oven. Either way, they’re downright heavenly.
Notes
These tarts are best enjoyed the same day they’re baked, but they still taste amazing the next day once chilled. For best results, serve slightly warm for a creamier texture.