Every time I end up at Yonge & Dundas square in downtown Toronto, I always gravitate down Dundas to the Uncle Tetsu shops — famous for their Japanese style cheesecakes, madeleines, and different flavoured cheesetarts. I always end up buying a box of cheesetarts with the assorted flavours of original, matcha, and chocolate — six tarts for the price of five. Of course this box of tarts is for me to share with my family, three for me and three for the rest of my family. Just kidding. Not really.
Anyways, since I’ve basically developed an addiction to these matcha cheesetarts, I figured I would try to recreate them at home just to see if I could, and honestly, I think I came pretty darn close, and I am sooooo happy with the results. I did a full recipe video where I kinda figured things out along the way, feel free to watch the video below!
The hardest part about these tarts would probably be the dough preparation, but I’m sure you could make these way in advance. Pop them in your freezer, and keep until whenever you need to bake them. The actual filling itself takes less than 10 minutes to put together — it’s super easy. The flavour of the matcha really comes through, making the tart delicious and not too sweet. The textural difference between the crisp and flaky pie dough, go reeaallyy well with the smooth, creamy and dense cheesecake filling. I am absolutely obsessed, and definitely plan on making these again sometime soon, mostly motivated by the face that I won’t have to travel to the downtown core for these.
Here is the recipe:
This recipe makes 12 mini tarts.
For the dough:
290g (2 1/2 cups) all-purpose flour
203g (9/10 cup) cold butter
87g (1/3 cup) ice cold water
15g (1 tbsp) sugar
6g (1 tsp) salt
For the cheesecake batter:
250g (1-1/10 cup) cream cheese, at room temperature
50g (1/4 cup) sugar
8g (1 tbsp) flour
5g (1 tbsp) matcha
1 egg, at room temperature
30g (2 tbsp) milk
5g (1 tsp) vanilla extract
For the dough:
- Combine flour, sugar, and salt, and cut butter into the dry ingredients with a pastry cutter or with a food processor until the butter is in chunks that are about pea-sized.
- Add the cold water and cut the pastry dough JUST until it comes together, dump the mixture out onto a clean work surface, and slightly knead the dough just until the whole thing comes together. Be careful not to over-knead the dough!
- Wrap the dough in plastic wrap and refridgerate for 30 min to 1 hour.
- Roll the dough out into a large rectangle that’s about 1/4-1/8″ or 3-6mm thick. Place the dough over 12 mini aluminum tart shells, and place another 12 tart shells over. Cut out the shells using a cookie cutter (feel free to watch the video tutorial below for reference!)
- Place the tart shells in the fridge for another 15-20 min, and preheat the oven to 400F or 205C.
- After chilling, fill the top pie shell with baking beans or rice, and prebake the shells for 12 min.
- Remove from the oven, and carefully remove the top aluminum tart shells/pie weights from the tarts into an empty bowl. Be careful! The tart shells and the rice will be very hot.
- Place the empty tart shells back into the oven for 7-10 min or until the bottom is fully cooked through, and the shell is toasted and slightly browned in colour.
- Lower the oven temperature to 350F/180C.
For the batter:
- In a stand mixer with the paddle attachment, cream the cheese on low speed until it is smooth and lump free.
- Sift and whisk the flour, matcha, and sugar, and add it into the cream cheese, mixing until fully combined.
- Add in the egg at room temperature and mix on low speed until the mixture is homogenous. Scrape the bottom and the sides of the bowl as often as needed.
- Add in the milk and vanilla extract, and mix on low speed until it is combined.
- Pour the smooth batter into a piping bag with a small plain tip attached, and pipe into the pre-baked tart shells.
- Place into the preheated oven and bake for 12-15 min or until the batter starts to rise slightly — do not over bake! Overbaking will leave cracks in your tarts.
- Take the cheesetarts out of the oven and let cool to room temperature for 30 min to 1 hour, then store in the fridge for 15-30 min and enjoy cooled.