Japanese Cheese Tarts
Ingredients
Tart Shells
-
8½
tablespoons
unsalted butter
-
1½
cups
all-purpose flour
-
½
cup
powdered icing sugar
-
1
large
egg yolk
Cream Cheese Filling
-
1
cup
cream cheese
-
3
tablespoons
powdered icing sugar
-
⅔
cup
heavy whipping cream
-
1
teaspoon
cornstarch
Egg Wash
-
½
tablespoon
milk or water
-
1
large
egg yolk
Instructions
- Combine flour, powdered sugar, and butter in a bowl and whisk until crumbly.
- Add the egg yolk and knead the mixture until smooth.
- Press the dough into a 2.6-inch tart mold and trim the excess.
- Preheat the oven to 410°F (210°C) and bake the tart shells for 15 minutes.
- Let the tart shells cool before removing them from the mold.
- Soften cream cheese and mix with powdered sugar until smooth.
- Gradually add heavy cream and mix until well combined, then add cornstarch.
- Pipe the filling into the cooled tart shells and freeze for 4 hours.
- Preheat the oven again to 410°F (210°C) and prepare the egg wash.
- Brush the frozen tarts with the egg wash and bake for another 15 minutes.
Nutrition Facts (estimated)
Servings
9
Calories
381
Total fat
30g
Total carbohydrates
22g
Total protein
8g
Sodium
124mg
Cholesterol
126mg
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