My last attempt at Hokkaido cheese tarts was somewhat a failure. And that was probably because I took too many shortcuts. So this time I made sure to follow the steps carefully.
Instead of the usual Hokkaido cheese tart shape, I decided to bake these in my standard French tartlets, with a little added twist.
And the cheese custard turned out to be delicious! I thought I made a mistake with the additional ingredients as Hokkaido cheese tarts are usually eaten warm out of the oven. But these are surprisingly nice cold out of the fridge!
Prepare 4 baked pâte sucrée beurrée 8cm round tart shells
For the raspberry coulis
1/16 tsp pectin
90g frozen raspberries
1/2 tsp limoncello
1) Mix sugar and pectin, then add this to the raspberry and water in a saucepan. Bring it to a gently boil then allow it to continue cooking until the raspberries have broken down.
2) Take mixture off the heat and strain it through a fine sift. You should get approximately 65g of raspberry coulis.
3) Stir in the limoncello.
4) Pour raspberry mixture into mini dome molds and allow to set in the freezer.
5) This recipes yields 4 portions of 15g each.
For the cream cheese mousse
100g cream cheese
10g granulated sugar
1/2 gelato leaf
1/2 tsp vanilla bean paste
100g heavy cream, whipped
1) Heat cream cheese and sugar over water bath until sugar is melted and mixture is smooth.
2) Remove from water bath and stir in the gelatine leaf bloomed in cold water until gelatine is fully melted.
3) Cool mixture to room temperature then fold in vanilla paste and whipped cream.
4) Fill each tart medium dome cavity with 30g of cream cheese mousse and insert one frozen raspberry coulis into the middle.
5) Level the cream cheese mousse and allow to freeze until needed. There should an approximately 80g mousse leftover.
For the cheese custard
150g cream cheese
30g salted butter
100g fresh milk
30g icing sugar
8g corn starch
1 tbsp lemon juice
1/4 tsp pure vanilla extract
1/4 tsp sea salt
1) Whisk cream cheese, mascarpone, parmesan, butter and fresh milk over a water bath until smooth.
2) Sieve icing sugar and corn starch into the mixture and continue whisking.
3) Add the rest of ingredients and whisk until the mixture has thickened into a custard.
4) Strain the custard and allow to cool to room temperature.
5) Fill each baked tart shell with 65g of custard. There is enough for 4 portions with 125g remaining.
6) Bake in oven preheated to 230C fan for 7 minutes then allow to cool to rom temperature.
For the Tonka chantilly
125g heavy cream
1 Tonka bean
45g white chocolate couverture
1g gelatine powder + 6g water
1) Bring the heavy cream and Tonka bean to a boil then cover and steep for 15 minutes.
2) Pour the hot cream onto the white chocolate in a bowl, let sit for a minute and stir until it is smooth.
3) Stir in the bloomed gelatine into the ganache and allow to melt completely.
4) Chill in the refrigerator overnight.
5) Next day, whisk the cold ganache until stiff peaks and use immediately.
Red and white colouring
1) Prepare the mirror glaze by heating it, splitting into 2 portions (3 quarters for white and 1 quarter for red), adding the colouring, strain, then allow to chill to room temperature.
2) Remove frozen cheese mousse domes from freezer. Unmould the frozen mousse.
3) Just before using, mix the red and white glaze without stirring. Pour over the white chocolate mirror glaze.
4) Place each glazed dome in the middle of the baked and chilled cheese tarts.
5) Fill the Tonka chantilly into a pastry bag fitted with a small petal tip and pipe it around the mousse dome.