Table of Contents
Hello,
Sorry for missing yesterday; we had something to do at the school and it absolutely drained my brain. I was sitting, staring at my computer, wondering why the hell I’m even doing any of this. Wondering what’s the point. And just not doing well. So, I didn’t post and made dinner and just spaced out.
This is our next installment of the cookbook! We are headed over for some dessert at Pie of the Tiger. Don’t worry about the burn marks, some of our desserts are just a little explosive like that!
Here are some of the best tips for making these:
Make sure that everything for the filling is at room temperature. This prevents any lumps that you may have otherwise. Better baking
You can use a regular sized cupcake pan for this, but I use a mini cupcake pan because I like how much filling vs crust there is
Don't forget to stab your dough with a fork; this helps to prevent too much air getting in it
If you CAN pre-bake your tart shells with weights, do it, if you can’t it’s not the end of the world
If your filling feels too lumpy, run it through a sieve to make it creamier and smoother
If you do want to add matcha to it, make sure to add a little bit more milk and one more egg yolk; this will prevent it from drying out
It is best to refrigerate this in a sealed container after you cook them so they don't dry out
Pie of the Tiger’s Hokkaido Cheese Tarts
Equipment needed
Cupcake tray
Stand mixer (hand mixer if you don’t have that)
2 Large Mixing Bowls
Offset spatula
Measuring spoons and cups and a kitchen scale if you have it!
Small bowl
Large gallon freezer bag x 2 (or just one and a piping bag with a tip)
Scissors
Rolling pin
Pie weights (if you have them)
Small cooking cutter
Ingredients
Crust
¼ cup unsalted butter (57 grams); roughly chopped
½ cup powdered sugar (62 grams); sifted
2 large egg yolks; save the whites incase your crust is too dry
¼ tsp vanilla extract
1/4 cup almond flour (28 grams)
1 cup flour (122 grams); sifted
Pinch of Salt
Filling
1/3 cup sugar (67 grams)
2 large egg yolks
1 Tbs corn starch
3 tbs whole milk
3 tbs heavy cream
3 tbs unsalted butter; roughly chopped
8 oz cream cheese; roughly chopped
½ lemon; juiced
Other
Unsalted butter for greasing the pan
1 egg yolk mixed with 1 tbs of water for egg wash
Recipe
Crust
In your stand mixer add the butter and cream it for 2 minutes
Add the powdered sugar and mix on a medium low until it’s creamed
Add in the eggs, vanilla, and corn starch; repeat the process
Finally add in both flours and salt; mix on medium low until completely processed
Put your mixture into a gallon bag and roll it out till it’s uniform
Put into your fridge for 30 minutes while you preheat the oven to 350ºF (176ºC)
When you finish your filling; pull the mixture out and use the cookie cutter to cut into small pieces
Butter your cupcake pan and put in each little piece, stab them to help air not get too much into the dough
Par-bake for 15 minutes
Filling
In a stand mixer or with a hand mixer; mix every part of the filling until smooth
Put it into a gallon bag or a piping bag and set aside until your crust is done par-baking
Pipe evenly into each cup and smooth with your offset spatula
Finish
Heat your oven to 425ºF (218ºC)
Egg wash the sides and tops of all of your tarts
Bake on the upper rack for 10-12 minutes or until golden brown
Allow to rest for 5 minutes!
If there is anything that you want to see me cook, head over to Discord and let me know! You can also ask any questions and get answered immediately!
We make all of these dishes on our Cooking Show and we would love to have you join on all of the fun!
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Thank you so much for all of your support as we restart this adventure. It is sometimes hard to feel like I’m doing this for nothing, but I know that if I help at least 1 person that I will be happy!
If you want to support the blog, the cooking show, or anything that I’m doing feel free to share online or with your friends. We also accept donations and will use it to grow this into something wonderful. We really want to make finding and making recipes really easy for everyone and fun as well! Food is love, community, culture, and history; let's make it something amazing for us!
See you tomorrow
-Momnoms
Really hope that you enjoy this recipe! I am going to work on making sure that no matter where you live in the world that you can make what I post without having to convert it all yourself. I know how annoying that can be!