Recipe - Crisp, Gooey Mini Baked Cheese Tarts 😋
[Recipe] Golden, crisp, and fresh from the oven, these Mini Baked Cheese Tarts are everything you love about a Japanese cheese tart, in a bite-sized form 🤤
The reason why I find these so addictive got to be that crisp, buttery shell which melts into this rich, gooey cheese filling that is lightly tangy, smooth, and wiht the right amount of sweetness 🧀! The secret lies in letting the tarts cool completely before baking for that perfect molten centre that oozes slightly with every bite 💛
Best enjoyed warm, but honestly? They taste just as good from the fridge!
Recipe (Cup measurements + more recipes available in profile and bio)
For tart shells:
110g butter, cold and cut into cubes
250g all-purpose flour
80g icing sugar
1 egg
+ Oil for coating mini muffin tray
Ingredients (Cream Cheese Mousse)
- 225 of Cream Cheese
- 60g of Brie (you can swap out with any preferred cheese, or more cream cheese)
- 50g of Butter
- 40ml of Whipping Cream
- 40ml of Milk
+ Egg Mixture consisting of 1 Egg Yolk, 40g Icing Sugar and 15g Cornstarch
Steps
1. For the tart shells, cut the butter into the flour and icing sugar mix until coarse crumbs. Add in 1 egg to gel everything together
2. Next, roll the dough out until approx 3 – 5mm (personal preference), and cut out circles to place in oiled mini muffin mould (tart shells work too). You can also place a ball of dough, 14g – 16g, direct and use a press or a spoon. Poke holes to the base using a fork
3. Bake 180C for 15 mins, set aside to cool for 5 mins before unmoudling
4. Meanwhile,melt all the ingredients for cheese mousse apart from egg mixture at low-heat until combined and silky
5. Then, add in the egg mixture while stirring for 3 – 4 minutes until slightly thickened
6. Strain to remove any lumps, set aside to cool with a plastic wrap covering even the top of the cheese mousse
7. Pipe cheese mouuse into tart shells and brush with egg yolk. Bake 200C for 6 – 8 mins until nicely golden brown
8. Serve and enjoy!
If you love bite-sized treats that offer a delightful combination of textures and flavors, these mini Japanese cheese tarts are sure to become a favorite. One thing I found super helpful was experimenting with the thickness of the tart shell; rolling the dough between 3 to 5mm makes a big difference in how crisp the base turns out, so adjust it to your preference. Using a mix of cream cheese and Brie gave the filling a unique tangy richness, but you can easily swap Brie for other soft cheeses like mascarpone or ricotta for a different flavor profile. I also found it essential to strain the cheese mousse mixture to keep the filling silky smooth and lump-free. For the best melt-in-your-mouth experience, don't skip the step of letting the tarts cool completely before the final bake. This helps achieve that molten cheese center that oozes with every bite. These tarts are just as delicious served warm right out of the oven or chilled from the fridge as a refreshing snack. Whenever I make them, I grease the mini muffin tray well with a little oil to make removing the tarts easy without losing their delicate shape. Plus, poking small holes on the tart bases before baking ensures they stay crisp without puffing up awkwardly. These mini cheese tarts are perfect for casual get-togethers or as a quick indulgent treat. Feel free to add toppings like a sprinkle of powdered sugar, fresh fruit, or a drizzle of honey to customize them. They truly capture the essence of Japanese baked goods — light, flavorful, and pleasingly gooey inside. Enjoy baking and sharing!
