prep: 25mins
cook: 30mins, allow for chilling time
makes: 9


  • to make the pastry
  • 1 cup plain flour
  • 40g icing sugar mixture
  • pinch of salt
  • 80g cold butter, diced
  • 1 egg yolk
  • 2 tsp cold water
  • to make the filling
  • 125g cream cheese, diced and softened
  • 60mL Bulla Thickened Cream
  • 25g butter, diced
  • 20g caster sugar
  • 1/2 egg
  • 4g cornflour

Japanese Cheese Tarts


  1. Place flour, icing sugar mixture and salt in a food processor. Pulse until just combined. Add butter and continue pulsing until mixture resembles breadcrumbs. Add egg yolk and water, and continue mixing until dough just comes together. Remove to a floured surface and form dough into a rounded shape. Cover and refrigerate for at least 30 minutes.
  2. Place cream cheese, Bulla Thickened Cream, butter and sugar in a heatproof bowl and place over a saucepan of simmering water. Heat until mixture is warm and cream cheese has melted. Whisk to bring it all together. When hot, add egg and cornflour, whisk in well and continue cooking until mixture thickens. Remove and allow to cool before covering and refrigerating to chill completely.
  3. Preheat oven to 200°C (180°C fan-forced). Remove dough from fridge and roll out on a floured surface to approx 4mm. Using a 7cm cutter, cut rounds and press into ⅓ cup capacity muffin pans. Prick well with a fork and bake for 10 minutes. Allow to cool.
  4. Increase oven temperature to 250°C (230°C fan-forced). Spoon chilled custard into pastry cases and bake for 6-8 minutes until still just wobbly. Allow to cool slightly before serving.