We contemplated keeping this recipe within the walls of the office, but we decided humanity had put up with enough shit already this year without being deprived of God’s sweet tartlet, so please accept this juicy olive branch from us to you.
In what is our most exciting Cooked It recipe release to date, we’ve rustled up an at-home how-to for one of Australia’s raddest modern food fads. Much like a limited edition pair of Yeezy Adidas kicks whittled from a hessian sack and hand stitched by a six year old Indonesian orphan, people lined up for daaaaayz to get their greasy little lips on a minute cheesy pastry.
So, without further adieu, here’s how to make Cheese Tarts at home.
- 160g of plain flour
- 35g of icing sugar
- 10g of ground almonds
- Pinch of salt
- 90g of cubed butter
- 2 egg yolks
- 150g of cream cheese filling
- 70g of mascarpone cheese
- 40g of salted butter
- 70g of cream
- 20g of evaporated milk
- 40g of sugar
- 1 egg
- 10g of cornflour
- 2 tbsp of lemon juice
- Pinch of salt
- 1 tsp of milk
- 1 egg yolk
- 1 mixing bowl
- 1 tart tray
- 1 double boiler (or a glass bowl on top of a saucepan filled with water)
- Pop to the shops and pick up the ingredients. Resist the marked down donuts near the trolley dock-you’re better than that.
- Head home and quickly put all the those empty Mi Goreng packets in the bin, preheat the oven to 160 deg-cel and then combine the flour, icing sugar, ground almond and salt in a mixing bowl.
- Add the cold butter, remove your Pandora birthstone ring and use your fingertips to rub the mixture until it sorta starts to look like breadcrumbs.
- Add the egg yolks to the crumby mixture and combine until a dough is formed. Wrap the dough with clingwrap and pop it in the fridge to cool for about fifteen minutes.
- Hop onto YouTube and search ‘best of Dwight Schrute’. You’re welcome.
- Grab the dough from the fridge, take a small amount and press it into a tart mould. Prick the base of the pastry with a fork, and then repeat this process with the remaining dough until it’s all gone.
- Pop that bad boy in the oven for 10 minutes.
- Get cracking on the filling by melting the cream cheese, mascarpone cheese, butter, cream, evaporated milk and sugar in a double boiler (again, don’t get stressed out by the name, you can just put a glass bowl over a saucepan of boiling water) and whisk until mixture is smooth.
- Add the egg, cornflour, lemon juice and salt and then transfer the mixture into a piping bag (or a sandwich bag with a hole cut out of the corner) and pipe the cheesy mixture into the tartlet shells you just pulled out of the oven. Slide those almost-tarts into the fridge for a solid halfa.
- Brush the top of the cheese tartlets with the egg wash mixture and bung in the top grill (with the fan cranked) at 220 deg-cel for 6-8 minutes until deliciously golden brown.
- Serve fresh to your friends at $14.95 a piece and Instagram with the hashtag #deeztarts.
Feel like the real thing? Here's where to pick up the famous Hokkaido Cheese Tarts near you.
Image credit: ZaTaYaYummy