Hokkaido Baked Cheese Tarts

Ingredient	Method
Tart pastry 115g Lp flour 20g icing sugar 50g salted butter 1 A egg yolk	1. Sift cake flour and icing sugar into a large bowl. Add butter and break the butter and rub the butter into the flour mixture, until it resembles bread crumbs. 2. Add egg yolk to the mixture, use a scrapper/spatula to mix the egg yolk into flour mixture. 3. Use hand to form the mixture into a dough. 4. Add fresh milk, the dough will become very soft and pliable. 5. Knead the dough gently into a ball. 6. Wrap the dough using cling wrap and place in fridge to chill and rest for about 1 hour. 7. Remove the dough from fridge. Place it on a floured surface and roll the dough thinly, about 3-4 mm thickness. Use a 7cm fluted cutter to stamp the dough. 8. Use a metal scrapper/spatula (dust with flour) to lift up the cut dough. 9. Place the cut dough over a tart tin (3.5"top/2" base) and gently press it downwards. 10. Using finger tips, gently press and mold the dough into the tart tin. Use a fork to poke holes at the base of the tart cases. 10. Bake the tarts at 180C for 25mins or until slightly browned. Remove from oven and place on wire rack to cool. After the tart cases are cooled slightly, remove them from the tins and let cool completely before use.
Cheese custard 150g cream cheese, cut into small pieces 50g mascarpone cheese 30g butter 100ml soya milk / full cream milk 25g icing sugar 10g corn starch, depending on consistency desired 1 A egg, slightly beaten 1.5 tsp lemon juice 1/2 tsp vanilla extract 1/4 tsp sea salt egg brush (optional): 1 egg yolk for brushing on top of custard	1. Beat cream cheese, mascarpone cheese and butter until smooth. 2. Transfer the cheese mixture into a small pot and pour milk into the mixture and mix until combined using spatula. 3. Place the pot into a large, shallow pan/pot with barely simmering water. (bain marie method, to create a gentle and uniform heat for cooking custard) . Keep stirring the mixture till everything is melted. 4. Once the mixture has melted, add sifted corn starch and icing sugar. Mix till well-blended, the mixture will thicken slowly. 5. Add beaten egg, vanilla extract and lemon juice. Mix till well-blended, the mixture will further thicken into custard. Taste the custard and if desired, add some sea salt to increase intensity of cheese taste. Keep cooking until the exact consistency desired. 6. There may be some fine lumps and grainy bits in the custard, strain through a strainer will yield a more smooth custard. This is optional. 7. Let the cheese custard cool down completely.
Assembly 1. Preheat oven to 230C. 2. Fill the cheese custard into a piping bag. Pipe the custard into the tart cases, shape slightly domed. Brush custard evenly with egg yolk. 3. Bake the tarts at 230C, for 7-8 mins. 4. Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked. 5. May store overnight in an air-tight box, tart pastry turned to soft, but the cheese filling remained gooey and creamy. Simply send the tarts into the oven for a few minutes, it will turn crunchy again, and the cheese is still creamy. *makes 5 tarts