Truck Our online shop is up! Free delivery on orders above $150 (before GST)!


Why buy when you can bake your OWN Hokkaido Cheese Tart?Simply follow the steps in our baking video recipe now!Don’t forget to hashtag #bakewithyensg to show us your finished product!Visit our store to get all your baking needs:? 34 Joo Chiat Rd, Singapore 427364? 9am - 6pm daily☎ 6242 8017? 5 Tampines Street 32, #01-11/12, Singapore 529284? 9am - 6pm daily☎ 6904 8670

Posted by Bake With Yen Singapore on Wednesday, 20 March 2019

Hokkaido Cheese Tart


  • 18 Bake With Yen’s Pre-made Tart Shells
  • 190g Philadelphia cream cheese
  • 30g Anchor cream cheese
  • 100g Mascarpone cheese
  • 60g Unsalted butter
  • 200g Hokkaido Freash Milk
  • 60g Caster Sugar
  • 30g Corn Starch
  • 1 Whole Egg
  • 1 tbsp Lemon Juice
  • 1/2 tsp Vanilla Essence
  • 1 Extra Egg Yolk to brush

How to Cook:

  1. Put a pot on low heat. Add in all the cheese, milk and butter.
    Simmer till evenly melted and combined.
  2. Add sugar and corn starch and mix until smooth before
    removing from heat.
  3. Cool mixture slightly before adding in lightly beaten egg, vanilla
    essence and lemon juice.
  4. Sift the mixture to remove lumps.
  5. Cover the mixture with cling film (touching the surface of the mixture)
    and set aside to cool completely.
  6. Fill tart shells with cheese mixture and freeze for 30 minutes.
  7. Brush top of the tarts with egg yolk.
  8. Bake tarts at 225°C for 8 – 10 minutes or until the top is brown.
  9. Remove from oven and cool over a wire rack.

Best served warm.


Click here to enter our online shop

Click Here
Talk to us