QL Hokkaido Cheese Tart

Recipe by

Made With QL Eggs

QL Omega Eggs

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Details

These cheese tarts will delight your taste buds with a creamy, rich flavour that melts in the mouth, complemented by an excellent crust that accentuates every yummy bite.

Try your hand at making our homemade QL Hokkaido Cheese Tarts; they’re the best way to impress your friends and family in any occasion.

Preparation time40 minutes

Cooking time20 minutes

Servings3 - 4

Ingredients

Pastry

160 g plain flour

35 g icing sugar

10 g ground almond

⅛ tsp salt

90 g butter, cubed

2QL Omega egg yolks

Cheese Filling

150 g cream cheese

70 g mascarpone cheese

40 g butter, salted

70 g cream

20 g evaporated milk

40 g sugar

1QL Omega egg

10 g cornflour

2 tbsp lemon juice

A pinch of salt

Egg Wash

1 tsp milk

1QL Omega egg yolk

Method

Combine flour, icing sugar, ground almond and salt in a bowl.
Add cold butter and rub with fingertips until mixture resembles breadcrumbs.
Add QL Omega Egg Yolks and mix until a dough is formed. Wrap the dough with clingwrap and chill in the refrigerator for 15 minutes.
Take a small amount of dough and press into a tart mould. Prick the base of the pastry with a fork. Repeat with the remaining dough until used up.
Bake at 160°C for 10 minutes.
To prepare the filling, melt the cream cheese, mascarpone cheese, butter, cream, evaporated milk and sugar in a double boiler.
Whisk until mixture is smooth.
Add in QL Omega Egg, cornflour, lemon juice and salt.
Transfer mixture to a piping bag and pipe cheese mixture into tartlet shells. Chill in the refrigerator for 30 minutes.
Brush the top of the cheese tartlets with egg wash mixture.
Bake at 220°C, top grill with fan for 6 - 8 minutes.