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00:00.0
Our recent trip to Osaka, Japan inspired me to recreate this recipe.
00:11.7
Favorite na favorite namin and nakakalungkot lang kasi nabanggit ko doon sa vlog
00:17.4
na before, nagkalat yung mga Pablos.
00:21.2
Yung Pablos na Cheese Tart.
00:23.2
I think nagkaroon nga dito sa atin e.
00:26.2
Correct me if I'm wrong.
00:27.9
Tapos bigla na lang silang nagsiwala.
00:30.7
Pero sa Osaka, nakakita pa din kami ng isang outlet
00:35.3
and binili ko doon yung favorite kong Cheese Tart.
00:39.7
Ang sarap-sarap pa rin, walang pagbabago.
00:42.3
So today, gumawa tayo ng Japanese Cheese Tart a la Pablos.
00:57.7
So this is super duper easy to prepare.
01:07.7
Don't worry, you won't be stressed on the dough.
01:11.7
You will see later how easy it is to make this.
01:13.7
Let's make the sweet crust first.
01:16.7
So I have here all purpose flour, I will just mix it.
01:20.7
You can also mix this by hand by the way.
01:24.7
This is powdered sugar or confectioner's sugar.
01:30.7
I have here butter, this is just softened butter.
01:34.7
I'm using salted butter as usual.
01:37.7
If you have unsalted butter at home, just put a pinch of salt.
01:45.7
And 2 whole eggs, cold.
01:48.7
The egg that I'm putting is cold so that the dough is relaxed
01:54.2
because cool temperature is relaxing.
01:56.7
It's just like us, right?
01:57.7
When it's cold, we are relaxed.
02:00.2
When it's hot, it's stressful.
02:03.7
So I'm just going to mix it in a mixer fitted with a paddle attachment
02:10.2
until it becomes or it turns into a smooth dough.
02:20.7
And then you increase the speed.
02:23.7
So there, it's already smooth.
02:29.2
It's just like a cookie dough.
02:30.7
Don't worry, don't be stressed.
02:32.7
So it's already smooth.
02:34.7
So there, that's how you want it to look like.
02:38.7
Our sweet dough is already smooth.
02:42.2
Now, the next step is this.
02:45.2
I'm just going to scrape the sides of my mixing bowl
02:49.2
to make sure that the mixing is even.
02:56.2
There are no clumps.
03:00.2
Now, the next step is this.
03:02.2
I have here an ice cream scooper just to make it even
03:06.2
but for the sake of those who don't have ice cream scooper
03:10.2
We are not fond of ice cream, we are on diet.
03:15.2
You may weigh it.
03:21.2
When you weigh it, you get around 32 grams or 30 grams so that you won't be stressed.
03:29.2
30 grams of dough and you're just going to press it against your cupcake pan.
03:38.2
So I have my cupcake pan here.
03:40.2
You just put it there and then you just press it like that.
03:45.2
You just pre-press it.
03:59.2
There it is, right?
04:00.2
But it's not even.
04:02.2
So there's a solution on that and shoutout to my teacher.
04:07.2
To my most beloved, Chef Joey Prats.
04:11.2
He's the one who gives inspiration to many
04:15.2
that also use this, what do you call this?
04:18.2
Pie crust press that can be bought online.
04:22.2
There's one that can be bought online.
04:26.2
So when you use that, your dough will come out even.
04:30.2
You just put your dough there and then using this,
04:35.2
you just press it.
04:40.2
There it is, right? It's amazing, right?
04:44.2
So there, you have one like that.
04:46.2
If it's a bit sticky, you may soak it in the flour.
04:51.2
I may directly poke this, I made this.
05:08.2
I suggest that you scoop those first and then you press it at the same time.
05:17.2
So what is the size of this pan?
05:20.2
In centimeters, it's like 6.
05:25.2
Oh my! It's crazy, right?
05:32.2
So there is also the size of this.
05:38.2
Just screenshot that, okay?
05:41.2
I'm weak on those things, I admit that.
05:45.2
I'm weak on those things.
05:48.2
It's just that, right?
05:49.2
And if in case, there's one in Pablos before.
05:53.2
You may say that it's just promoting but it's not.
05:56.2
It's just that we have a lot of good memories in Pablos.
06:00.2
Especially before, they still have a dine-in in Osaka.
06:06.2
We can really eat every meal, we can have lunch and dinner.
06:10.2
After that, we will have coffee and desserts there.
06:13.7
Even in Kobe, they have a dine-in.
06:17.2
It's a pity that it's gone.
06:18.2
They have a Cheese Tart that is a Crust Chocolate.
06:23.2
If you want to do, to turn this into chocolate,
06:26.2
you just replace around 1 fourth cup of the flour with cocoa powder.
06:31.2
It's really possible.
06:33.2
So you just press it like that and then...
06:39.2
You just press it, right?
06:48.2
It's really easy when you're using this kind of press.
06:57.2
So there, it's continuous.
06:58.2
Because I should have flour it.
07:00.2
I'm just surprising you, right?
07:02.2
I'm just showing you where your flour is.
07:04.2
I'm just showing you what could happen if for example,
07:10.2
you are impulsive like me.
07:21.2
Because it's slow, it's slow.
07:23.2
And then pull, right?
07:27.2
You have to be careful.
07:29.2
Just put it a bit on the flour.
07:39.2
If your cupcake pan is small, there.
07:41.2
It's that big, they also have one for press.
07:45.2
How fun it is, right?
07:47.2
So I will finish pushing and pulling this.
07:51.2
To push and pull.
07:55.2
Push and pull, it's not even.
07:57.2
It's not even, I will finish this.
07:59.2
And then next, we're going to do the filling.
08:03.2
So as you can see, there.
08:05.2
Our crust is already made.
08:07.2
It's hard, right?
08:12.2
Now, let's prepare the filling.
08:14.2
So for the filling, I'm just going to combine all ingredients in a mixer.
08:19.2
So I have here, cream cheese.
08:23.2
This is just cream cheese.
08:25.2
The truth is that in Japan, the secret of their filling is their Japanese cream cheese.
08:32.2
Hokkaido cream cheese.
08:34.2
Let's just pretend that this is Hokkaido cream cheese, right?
08:37.2
Let's fool ourselves.
08:40.2
This is cream but kidding aside, any cream cheese will work.
08:45.2
Not necessarily, it must be from Japan.
08:48.2
I just told that it's really more delicious if you use that.
08:54.2
The cream, you can just use all-purpose cream.
08:58.2
This is just flour or you can also use cornstarch as a binder.
09:05.2
This is lemon juice for added acidity.
09:14.2
And not in the recipe but I'm just going to put a splash of good vanilla.
09:19.2
Make sure you use good vanilla, the real one.
09:23.2
I'm just going to put this in a blender.
09:37.2
So check if it's smooth already.
09:41.2
Okay, it looks smooth to me.
09:46.2
You may also use mixer or food processor.
09:49.2
If you don't have blender, there's no problem.
09:52.2
I'm just scraping it just to make sure that there are no lumps left.
09:57.2
When there are no more lumps, let's move on.
10:02.2
If there are lumps, just blend it more.
10:05.2
Life is just like that, right?
10:07.2
When there are holes, just blend it more and then you move on.
10:13.2
So now, the next step is you divide the filling.
10:34.2
I hope you don't mind, I'm just using my fingers because I'm more controlled.
10:42.2
You can also put this in a butter dispenser but of course, not everyone has one.
10:55.2
So let's finish pouring.
10:58.2
So how to clean the blender?
11:00.2
Put some water here and then a bit of your soap.
11:08.2
Just like that and then you just blend it so that it won't be hard for your washer later.
11:16.2
Because the blade is a bit...
11:21.2
The blade is a bit hard to clean, right?
11:24.2
So there, as you can see.
11:26.2
The blade is already clean.
11:28.2
Just the sides, it can be that you just water it until the sides.
11:32.7
So there, isn't it brilliant?
11:36.2
We are able to prepare around 26 cheese tarts
11:43.2
and I will put it in my preheated 375° F oven for around 20-25 to 30 minutes.
11:55.2
If you want it more golden just like me, the crust is a bit toasted.
11:59.2
Around 30 minutes.
12:01.2
So this is my 375° F oven.
12:05.2
Let's just set it.
12:16.2
I put it on top so that it's easier to get it.
12:24.2
So there, after around 30 minutes because I want it a bit toasted.
12:29.2
Let's remove our Jackson.
12:32.2
I'm already having a hard time when using this.
12:34.2
I just like the towel more.
12:51.2
It will deflate a bit.
12:55.2
Let it cool for a bit before we move it because there is what we call the carryover cooking.
13:03.2
So until now, it's still baking.
13:05.2
You want to let it cool down a bit so that it can set a bit before we remove it from the pan.
13:14.2
So I already cool our Japanese Cheese Tarts on the pan.
13:19.2
So there, as you can see.
13:21.2
They are delicious on their own but why don't we make it more fancy?
13:26.2
I will put it some fruit topping and I'm going to put it in a nice serving plate like this.
13:32.7
So you can see how quick it is to remove it from the pan.
13:38.7
As long as you let it cool first, okay?
13:44.7
You need to be patient on baking.
13:48.7
And then I'm just going to put fruit toppings.
13:51.7
I have here peaches, kiwi, strawberries, and blueberries.
13:59.7
So the pain of your fruits such as this, it will turn black.
14:06.7
So what I suggest is you put corn syrup.
14:12.7
So I have here corn syrup.
14:23.7
Just to coat and this will also add shine to your fruits.
14:32.7
Before you put it, you may also put powdered sugar if you want.
14:46.7
And the blueberry, you don't need to put corn syrup on the blueberry.
14:52.7
Let's put the blueberry first.
15:02.7
It doesn't need to be too much, you just...
15:16.7
Mango? This is not mango.
15:21.7
It looks like mango.
15:22.7
Why I didn't use mango? I'm too lazy to peel it.
15:36.7
And then, this one is kiwi.
15:41.7
Of course, again it can also be just plain.
15:45.7
But if you want to make it fancy, why not?
15:53.7
So you make it fancy by dusting powdered sugar.
16:04.2
So that on the side of your crust, it will have a snow effect.
16:08.7
Don't expect that the fruits will hold the powdered sugar.
16:14.7
So that it's on the side of the crust.
16:18.7
It will have a fancy effect.
16:28.7
It's like your tarts are really from Japan, right?
16:31.7
It goes through the snow.
16:33.7
So there you have it, your Japanese Cheese Tarts made extra fancy
16:39.7
because we put fruit toppings on top.
16:44.7
Okay now, the best part.
16:48.7
The one that I choose is the strawberry
16:50.7
because strawberry always reminds me of Japan.
16:54.7
The strawberries are really delicious on that.
17:04.7
I love the texture.
17:06.7
I love the creaminess of the cheese filling.
17:09.7
It's not like a cheesecake that is set.
17:12.7
It's inside is still soft.
17:15.7
Super duper good, super duper smooth.
17:21.7
I will open it like that so you can see the filling.
17:31.7
Even without the strawberry, it's so good.
17:35.7
So what are you waiting for?
17:37.7
But I also want to taste the blueberry.
17:52.7
It's also delicious.
17:54.7
But I prefer the strawberry, personal preference.
17:57.7
But this one is so good also.
17:59.7
It's like you're eating cheesecake but more buttery and the filling is lighter
18:07.7
and the crust is really different.
18:09.7
It's not like the cheesecake, right?
18:12.7
It's like the crust is only to hold the cheesecake to add texture.
18:18.7
This one is with the crust on the entire experience of this cheese tart.
18:25.7
It's super duper good.
18:26.7
Buttery, creamy, tasty.
18:29.7
Everything already.
18:30.7
So make yours already and I'm going to see you in Japan.
18:37.7
Thank you for watching!
18:39.7
If you like this video, please subscribe to my channel.
