1-First Step: Prepare the mise en place. Soften butter and cream cheese at room temp. Measure all ingredients for your hokkaido cheese tart. Preheat oven to 350°F (175°C) for crust. Grease a 6-cup muffin tin or tart pan.

2-Second Step: Make the crust dough. Beat 100 g softened butter and 50 g icing sugar until light. Mix in 1 egg yolk. Fold in 180 g flour until a dough forms. Avoid overmixing for tender Japanese cheese tart shells. This step suits gluten-free flour swaps easily.

3-Third Step: Shape the crusts. Divide dough into 6 portions. Press each into muffin cups, covering bottoms and sides evenly. Use fingers for thin, even layers. Chill 10 minutes to prevent shrinkage in creamy cheese tarts.

4-Fourth Step: Blind bake the crusts. Line with parchment and pie weights. Bake 10 minutes at 350°F. Remove weights, bake 5 more minutes until pale gold. Cool slightly. Raise oven to 430°F (220°C) for filling.

5-Fifth Step: Prepare the filling. Beat 225 g cream cheese and 45 g sugar smooth. Add 25 g custard powder, mix well. Pour in 80 ml whipping cream, 1 egg, 1 tbsp lemon juice, 1/2 tsp vanilla, and salt. Whisk until silky. For vegan, use plant substitutes here.

6-Sixth Step: Fill and bake. Pour filling into crusts, filling 90% full. Bake at 430°F for 12-15 minutes until puffed and jiggly in center. Tops will brown lightly for that authentic bakery cheese tart look. Cool in tin 5 minutes, then on rack.

7-Final Step: Finishing touches and serving. Chill tarts 30 minutes for best texture. Dust with powdered sugar if desired. Serve at room temp or cold. Pair with tea for a Hokkaido style cheese tart experience. Adapts for low-cal by using light dairy.