Hokkaido Cheese Tarts with Gooey Lava Centers – Creamy, Buttery & Irresistible!

Hokkaido Cheese Tarts with Lava Centers

So good… you’ll want to sell them. If you’ve ever walked past a bakery and caught that irresistible scent of buttery tart crusts and warm cream cheese, this is the recipe that recreates that moment — but in your own kitchen. 

These Hokkaido cheese tarts are everything: buttery, crisp shells with creamy, slightly tangy cheese filling that oozes when you bite into it. They're surprisingly easy to make, and the results taste just like the ones you find in specialty bakeries in Japan. 

What makes these tarts stand out? It’s the contrast. The crust is perfectly crumbly and buttery, while the filling is rich, smooth, and light at the same time. The molten center adds that dramatic "lava" effect, making every bite addictive. Trust me — once you serve these, they won’t last long on the table. 

These are perfect for gifting, parties, or as an indulgent weekend treat. You don’t need a fancy tart mold — just a glass cup to press the dough. Once you’ve tried this recipe, you’ll understand why people say it’s good enough to start a business! Let’s get baking.

🍪 Tart Shell (Crust)

Ingredients:

• 45g unsalted butter (softened)
• 12g powdered sugar
• 13.2g egg (lightly beaten)
• 85g cake flour

Instructions:

1. In a bowl, cream together softened butter and powdered sugar until smooth.
2. Mix in the egg, then gradually add in the cake flour. Stir until a soft dough forms.
3. Wrap the dough and chill in the fridge for 30 minutes.
4. Once chilled, roll it out to about 2mm thick. Use a round glass to cut out tart bases, and cut long strips for the sides.
5. Gently press the base and sides together in a tart mold or cupcake tin. Use a fork to poke holes in the bottom to prevent bubbling.
6. Bake at 180°C (350°F) for 17 minutes, or until lightly golden. Let cool.

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🧀 Cheese Lava Filling

Ingredients:

• 85g cream cheese (softened)
• 5g unsalted butter
• 42g heavy cream
• 25g egg (lightly beaten)
• 3g lemon juice
• 27g powdered sugar
• A little extra egg yolk (for brushing)

Instructions:

1. In a bowl, combine softened cream cheese and butter until smooth.
2. Add heavy cream, egg, lemon juice, and powdered sugar. Mix until well combined.
3. Pour the cheese filling into the baked tart shells, filling just below the rim.
4. Chill the filled tarts in the freezer for 15 minutes — this helps create the lava texture.
5. After chilling, brush the tops with egg yolk for that beautiful golden color.
6. Bake again at 200°C (390°F) for 6–8 minutes, until the tops are glossy and lightly cooked.

Q&A: Hokkaido Cheese Tarts with Lava Centers

Q: Why do I need to freeze the filling before baking?

Freezing the cheese filling helps create that gooey, lava-like center when you bake it later. It also prevents the filling from overflowing during baking.

Q: Can I use regular flour instead of cake flour for the tart shell?

You can, but cake flour gives a more tender and delicate texture. If using all-purpose flour, the crust may be slightly firmer.

Q: What’s the purpose of brushing the tops with egg yolk?

It gives your cheese tarts that beautiful golden shine on top—just like the ones from Hokkaido bakeries!

Q: Why poke holes in the crust before baking?

This prevents the crust from puffing up or bubbling during baking, ensuring a smooth tart base to hold the filling.

Q: Can I make these ahead of time?

Yes! You can prepare and bake them, then store them in the fridge. Reheat slightly in the oven or toaster before serving for best texture.

Tips & Finishing Touches

1. Want the lava to really ooze? Don’t overbake during the second round — keep it under 8 minutes.
2. Let them cool slightly before serving for the perfect texture: warm and gooey.
3. You can add a drop of vanilla or even matcha powder for a twist in flavor!

These Hokkaido lava cheese tarts are simple, elegant, and absolutely heavenly. They look like they came from a bakery, but you’ll know they were made with love in your own kitchen. Want to impress someone? These will do it.