Cheese Tarts: How Long Can You Keep Them Fresh?

Cheese tarts are a popular dessert originating from the island of Hokkaido in Japan. They are made with a shortbread crust and filled with a cheesy custard. The unique part about these tarts is that they can be enjoyed warm, chilled, or frozen. When stored in the fridge, they can last up to a week.

How to make the perfect cheese tart shell

Ingredients

• Butter (unsalted)
• Sugar (white or powdered)
• Egg yolk
• Vanilla extract
• All-purpose flour
• Salt (optional)

Method

• Combine butter and sugar in a bowl. Using a spatula or mixer, mix everything together until well blended.
• Add in the egg yolk and vanilla extract. Continue mixing until fully incorporated.
• Gradually add in the flour and bring everything together into a dough. You can do this by hand or using a mixer.
• Cover the dough with cling film and chill in the fridge for at least 30 minutes, or until it's firm and manageable.
• Take pieces of dough and press them evenly into tart moulds. You can use a 2.5-inch (6.5 cm) mould or a mini muffin tin for smaller tarts.
• Cut off any excess dough with a knife. Using a fork, prick the base of the dough to prevent it from puffing up during baking.
• Place the tart shells in the freezer for about 10 minutes to chill the dough. This step helps prevent shrinking during baking.
• Preheat your oven to 340-350ºF (170-175ºC).
• Bake the tart shells for 15-25 minutes, or until they are lightly golden brown.
• Remove from the oven and let them cool completely before removing from the moulds. You can flip them over and tap on the back to help release them.

Tips:

• For a sweet tart shell, use 2 tablespoons of sugar. For a savoury tart shell, use 1 teaspoon of sugar and add 1/2 teaspoon of salt.
• Make sure your butter is softened before mixing it with the sugar. This will make it easier to blend.
• Chilling the dough is essential. It will be too soft to handle without chilling. Aim for a minimum of 30 minutes in the fridge.
• If you want to make your tart shells in advance, you can store them in an airtight container at room temperature for a day or two. For longer storage, freeze them on a baking tray lined with parchment paper, then transfer to a Ziploc bag once frozen.
• To use frozen tart shells, thaw them at room temperature or pop them in the oven at 350ºF (175ºC) for 3-4 minutes to refresh them.

How to make the perfect cheese filling

The cheese filling is the star of the show when it comes to cheese tarts. It should be rich, creamy, and decadent, with a balance of sweet and salty flavours. Here are some tips to ensure you make the perfect cheese filling:

Choose the Right Cheeses

The type of cheese you use will have a significant impact on the flavour and texture of your filling. A combination of cheeses will give you a more complex and interesting flavour profile. Cream cheese is a must for a creamy, tangy base. Other popular choices include mascarpone, which adds richness; parmesan, for a salty, savoury kick; and brie, for a more pungent, intense flavour. You can also add a small amount of sharp cheddar if you like a bit of extra bite.

Prepare Your Ingredients

Before you begin, make sure your cream cheese is softened to room temperature. This will make it easier to mix and reduce the likelihood of lumps forming. If you're using block cream cheese, cut it into portions before adding it to your mixture. Have all your other ingredients measured out and ready to go as well.

Melt Your Cheeses

Combine your cheeses, butter, and milk in a large heatproof bowl over a saucepan of simmering water (a double boiler). Stir continuously until everything is completely melted and combined. Be careful not to let the water touch the bottom of the bowl, and don't let the mixture boil, as this can cause the eggs to scramble. If you want to be extra cautious, use a double boiler to melt your cheeses, as this will reduce the risk of overcooking.

Add Sweeteners and Thickeners

Once your cheeses are melted, it's time to add your sweeteners and thickeners. Start by adding powdered (icing) sugar to taste. You can always add more if needed, but it's important not to make the filling too sweet, as this will overpower the cheese flavour. Then, add your thickener. Cornstarch is a popular choice, but you can also use flour or cornflour. Add your thickener a little at a time, stirring continuously, until you achieve your desired consistency.

Flavourings and Extras

Now is the time to add any additional flavourings or ingredients you want to include. Some people like to add a little lemon juice for a tangy twist, while others might opt for a splash of vanilla extract. You can also experiment with different types of milk, such as full-fat or skim, to find the perfect consistency and flavour for your filling.

Chill and Pipe

Once your cheese mixture is ready, it's important to chill it before piping it into your tart shells. This will make it easier to work with and help it keep its shape. Cover your mixture and place it in the fridge for at least an hour until chilled. When you're ready to pipe your filling, use a piping bag with a round tip, and pipe a dome-shaped blob into each tart shell.

Bake to Perfection

Finally, it's time to bake your cheese tarts! Place your filled tart shells in the oven and bake at a high temperature (around 410°F or 210°C) for 10-15 minutes, or until the tops are golden brown. Keep a close eye on them, as they can burn easily. If you prefer a firmer filling, bake for an additional 2-3 minutes. Alternatively, you can use a blow torch to achieve those perfect burnt marks on top.

And there you have it—the perfect cheese filling for your tarts! With these tips, you'll be sure to impress your family and friends with your delicious and decadent cheese tarts.

How to store cheese tarts

Storing cheese tarts depends on your preference for how you like to eat them. Cheese tarts can be enjoyed warm, chilled, or frozen, and each has a different storage method.

If you like your cheese tarts warm, it is best to eat them straight from the oven. If you want to reheat them, a toaster oven is the best option, but be aware that this will cook the cheese a little more.

For chilled cheese tarts, place them in an airtight container or plastic bag and store them in the refrigerator. They will last up to 3 days.

To enjoy cheese tarts frozen, place them in the freezer. They will last up to 1 week.

You can also freeze the cheese tarts before baking. Brush the egg wash on them before putting them in the oven. This method will give you the option of enjoying warm cheese tarts straight from the freezer.

How to reheat cheese tarts

Cheese tarts are best served warm, but no one likes soggy pastry and split custard. Here are some ways to reheat cheese tarts to achieve a smooth, creamy filling and flaky, buttery pastry:

Oven

The best way to reheat a cheese tart is to use an oven. Preheat your oven to 350°F (180°C). Place the cheese tarts straight onto the oven's wire rack or a preheated baking sheet. Reheat for 5 to 7 minutes. Serve immediately.

Air Fryer

Air fryers are another good option for reheating cheese tarts. Set your air fryer to 350°F (180°C). Place the tarts in the fryer basket and heat for 2 to 4 minutes. Check on the tarts at the 2-minute mark to make sure they are not burning.

Microwave

Using a microwave is not recommended, as it can make the pastry soggy and chewy, but if you only have access to a microwave, here is what you can do: Warm 1-2 cheese tarts at a time in 20-second intervals. Once evenly heated, allow them to rest for a few seconds before serving.

Stovetop

You can also use a stovetop with a cast iron comal. Wrap the cheese tarts in foil. Once the oven reaches temperature, turn it off and place the foil-wrapped tarts in the oven for 20 minutes.

How to serve cheese tarts

There are several ways to serve cheese tarts, depending on your preference. Cheese tarts can be served warm, straight out of the oven, or chilled in the fridge. They can also be frozen and enjoyed as a creamy cheese ice-cream tart.

If you want to reheat your cheese tarts, pop them in a toaster oven for 3-4 minutes. Be aware that this will cook the cheese filling a little more.

Chilling the cheese tarts intensifies the cheese flavour while adding an extra creamy texture to the filling. They will resemble a super creamy cheesecake with a slightly cheesier flavour and a crumblier crust.

If you want to eat your cheese tarts frozen, the texture will be similar to ice cream.

Frequently asked questions