Hokkaido Cheese Tarts

Preheat your oven to 180°C.

In a large bowl, combine the plain flour and icing sugar. Add the cold, cubed Emborg Unsalted butter and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.

Add the egg yolk and 1-2 tbsp of cold water, mixing until the dough comes together. If the dough is too dry, add a little more water, a teaspoon at a time.

Form the dough into a ball, wrap it in cling film, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Cut out circles slightly larger than your tart moulds and press the dough into the moulds, trimming any excess.

Prick the base of the tart shells with a fork and bake in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and let them cool completely.

In a medium saucepan, combine Emborg Cream Cheese Original, Emborg Mascarpone cheese, and Emborg Unsalted butter. Cook over low heat, stirring constantly, until the mixture is smooth and well combined.

Remove from heat and let it cool slightly.

In a large bowl, whisk together the icing sugar, eggs and cornflour, and vanilla extract until smooth.

Gradually add the cheese mixture to the egg mixture, whisking until well combined and smooth.

Pour the cheese filling into the cooled tart shells, filling them almost to the top.

Preheat your oven to 200°C

Bake the filled tarts in the preheated oven for 10-12 minutes or until the tops are slightly browned and the filling is set but still slightly jiggly in the centre

Remove from the oven and let the tarts cool in the moulds for a few minutes before transferring them to a wire rack to cool completely.