Durian Cheese Tarts

Bought too much durian or find it too daunting? This Hokkaido Cheese Tart with Mao Shan Wang Durian puree is the recipe for both camps. The unique sweetness durian complements the gentle richness of cream cheese, giving the tarts a fluffy, indulgent but not jelak finish.

Use your favourite type of durian, D17 or XO, go big or go home.

This healthier recipe uses half the regular serving of sugars, gotta save the calories for all the durian, right?


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  • Servings: 10

  • Time: 1 hr 15 min

  • Skill: Easy



    1. 500g flour

    2. 250g unsalted butter

    3. 60g icing sugar

    4. 1 tsp vanilla essence

    5. 1 egg


    1. 150g durian puree

    2. 250g cream cheese

    3. 20g icing sugar

    4. 2 eggs

    5. 10g sugar


    1. Beat 250g unsalted butter and 60g icing sugar in a mixer until it turns slight white

    2. Add 1 egg, 1 tsp vanilla essence and 500g flour

    3. Mix until a dough is formed,

    4. Roll the dough out to 4-5 mm then press them into the ring mould and trim of the excess

    5. Using a fork, make holes in the centre of the tarts

    6. Bake in oven for 15 to 20 mins at 180 degrees C

    7. Remove and set aside for it to cool down

    8. Separate the whites and yolks from 2 eggs

    9. Cream 250g Cream cheese and 20g icing sugar in a mixer

    10. Next add 150g durian puree and 2 egg yolks and continue to mix

    11. In a separate mixer whisk 2 egg whites until soft peaks form

    12. Fold the egg whites into durian mixture

    13. Add filling to tarts and bake for another 10 mins at 185 degrees C

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