Description
A deliciously creamy and flaky tart that brings a delightful taste of Japan to your table.
Ingredients
Scale
- 1 cup icing sugar
- 1 cup pastry flour
- 1/2 cup almond flour
- a pinch salt
- 1/2 cup unsalted butter
- 1 large egg
- 8 oz cream cheese
- 1/2 cup Parmesan cheese
- 1/4 cup unsalted butter
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1/2 cup icing sugar
- 2 large egg yolks
- 2 tbsp corn starch
Instructions
- In a bowl, mix together icing sugar, pastry flour, almond flour, a pinch of salt, unsalted butter, and egg. Stir well until a soft dough forms that holds together nicely.
- Lightly flour your work surface, then press the dough into tart shell molds. Make sure to cover the sides evenly for an attractive tart shell.
- Place the filled molds in a preheated oven at 350°F (175°C) and bake until lightly golden. This typically takes about 10-15 minutes, after which you should let them cool completely.
- In a separate bowl, beat together cream cheese, Parmesan cheese, unsalted butter, whole milk, heavy cream, icing sugar, egg yolks, and corn starch. Mix until the filling is smooth and creamy, with no lumps.
- Spoon the cheese filling carefully into each pre-baked tart shell, filling them almost to the top to ensure a delightful cheese experience.
- Return the filled tart shells to the oven and bake until the filling is set, approximately 20-25 minutes. Look for a slight jiggle in the center when done.
Notes
- For a dairy-free option, substitute unsalted butter with vegan butter and whole milk with almond or oat milk.
- Ensure to cool the tart shells completely before adding the filling for the best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 tart
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg