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Hokkaido home cook shares simple recipe to recreate the famous baked cheese tarts

A home cook has shared her recipe to recreate the famous Hokkaido baked cheese tarts – complete with a buttery crust shell and a creamy, rich filling. 

Phuong Hoang, from Vietnam, used low-carb ingredients such as almond flour, coconut powder and artificial sweetener to make a ‘keto’ version of the dessert.

The famed tarts, which cost $3.90 each in Australia, have become the star attraction of the chain, which originated from Japan’s island of Hokkaido.

The desserts are a huge hit across Australia, Japan, Malaysia, Singapore, Thailand, Indonesia and Vietnam, as the brand sells 20,000 cheese tarts worldwide per day.

And Phuong has replicated the mini tarts in her own kitchen, using ingredients such as flour, cream cheese, eggs and butter.

To make the tart shells, simply combine the flour, powder, sugar, butter and egg until the mixture forms a dough-like texture.

Next, place baking paper on a chopping board and gently roll out the dough. 

Phuong suggested using a small bowl to cut out six tart shells, measuring the size of your palm. Then place the shells in a muffin tray, press in the sides and corners. Trim off any excess dough then poke the base of the crust with a fork.

‘Take a fork and poke the crust so there’s air to breathe when baking,’ she explained.

While the tart shells are baking in the oven, prepare the cream cheese filling by mixing cheese, cream, sugar and egg together until well combined. 

Transfer the mixture into a piping bag and leave in the fridge for 10 minutes. In the meantime, mix one egg yolk in a bowl and set aside.

Remove the baked crust from the oven, then take the piping bag out of the fridge, snip off the tip and and pipe the tart shells one at a time.

Return the tarts to the oven, and bake for 20 minutes. Remove the tarts, use a pastry brush to apply egg yolk on top then bake for a further 10 minutes at 200 degrees.

Tarts can be eaten at room temperature, chilled or piping hot from the oven.

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