Here is a recipe for a cream cheese tart made with Hinomaru Mikan, a premium Japanese mandarin. The juicy mikan pairs beautifully with the lightly sweet, refreshing cream cheese filling, all set in a crisp and buttery tart shell. It’s a bright and elegant dessert that looks just as delicious as it tastes.
About Hinomaru Mikan
Hinomaru Mikan is a premium mandarin from Ehime Prefecture, known for its rich sweetness and gently refreshing acidity. It has an exceptionally thin peel and very delicate inner membrane, making it easy to eat and wonderfully juicy.
Its bright, beautiful appearance makes it perfect for desserts-especially tarts where the natural shine and color can stand out.
Tools Needed
- 12 cm tart pan (preferably with a removable bottom)
- 2 mixing bowls
- Whisk or rubber spatula
- Small saucepan (for glazing)
- Rolling Pin (for rolling out the tart dough)
- Parchment paper
- Pie weights
Ingredients (for a 12cm tart)
Tart Dough
- Unsalted butter: 40g (at room temperature)
- Sugar:15g
- All-purpose flour:80g
- Egg yolk:1/2
Cream Cheese Filling
- Cream cheese:80g (at room temperature)
- Sugar:15g
- Heavy cream:60g
Tart Topping
- Hinomaru Mikan (or any mandarin of your choice):2
Glaze
- Marmalade:1 Tbsp
- Water:1 tsp
Instructions
Make the Tart Dough
- Preheat the oven to 180°C (350°F). Bring the butter to room temperature.
- In a mixing bowl, cream together the butter and sugar until smooth.
- Add 1/2 egg yolk and mix well.
- Sift in the flour and gently fold with a rubber spatula until the dough comes together.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Roll the dough out to about 3mm thickness and line the tart pan.
- Prick the bottom a few times with a fork. Cover with parchment paper and add pie weights.
- Bake at 180°C (350°F) for 15–20 minutes, until lightly golden.
Make the Cream Cheese Filling
- In a bowl, mix the softened cream cheese with sugar until smooth.
- Whip the heavy cream to soft peaks (the tips of the peaks should bend slightly).
- Fold the whipped cream into the cream cheese in 2–3 additions, gently lifting from the bottom with a spatula to keep it airy.
- Chill in the refrigerator until it reaches a pourable but thick consistency.
Prepare the Mikan
- Peel the mikans and remove as much of the white pith as possible, keeping the segments intact.
- Slice the mikans horizontally into rounds.
- Remove any seeds if necessary.
- Pat excess juice gently with a paper towel.
Make the Glaze
- In a small saucepan, warm the apricot jam with water.
- Once smooth, remove from heat and let it cool slightly.
Assemble the Tart
- Spread the cream cheese filling evenly over the baked tart shell.
- Place the mikan slices in the center with the cut side facing up. Arrange the outer slices in small groups of 1–3 segments, filling all gaps.
- Brush the glaze lightly over the top, repeating for a thin second layer.
Serve and Enjoy!
Your shiny, juicy mikan cream cheese tart is ready to enjoy!
Tips for Success
- For the tart dough, it’s better to keep it crumbly and gently press it together by hand rather than trying to make it perfectly smooth.
- Bake the tart shell thoroughly to prevent it from becoming soggy.
- Whip the heavy cream lightly before folding it into the cream cheese. This helps the filling stay fluffy and support the mikan slices on top.
- Spread the cream evenly over the tart so the mikan slices sit nicely and flat.
- Make sure to remove excess juice from the mikan slices to avoid sogginess.
Summary
This tart is topped with juicy, glossy mikan slices and looks as delightful as it tastes.
The lightly sweet cream cheese filling pairs perfectly with the rich, juicy Hinomaru Mikan and the crisp tart shell, creating a mouthful of happiness. Its small 12cm size makes it easy to enjoy for yourself, but it’s also perfect for sharing with family or friends.
For this recipe, we used Hinomaru Mikan from Ehime Prefecture, labeled in the supermarket as “11° Brix or higher.” They looked delicious just by their bright color, and I couldn’t resist snacking on them while peeling! The sweetness of the mikan stands up well to the cream cheese filling.
Although the steps may seem a bit long, there aren’t any tricky points, so it’s definitely a fun and rewarding tart to try at home.
Recommended Ingredients & Tools
Ingredients
- Hinomaru Mikan – These premium Japanese mandarins are juicy, sweet, and have a beautiful glossy appearance, perfect for decorating tarts.
- Cream Cheese – Smooth and mild, ideal for making the creamy filling.
Tools
- 12cm Tart Pan (removable bottom recommended) – Makes it easy to remove the tart without breaking it.
- Whisk or Rubber Spatula – For mixing the filling and gently folding in whipped cream.
- Small Saucepan – For warming the apricot glaze.
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