Hokkaido cheese tarts

I LOVE cheese, and one of my favourite ways to have it is when its cooked into a savoury-sweet custard and baked in a buttery tart shell until its caramelised on the outside but rich and smooth on the inside. Originating from Hokkaido, Japan, these tarts had me at a chokehold when I was young. It’s like someone made an extra condensed basque burnt cheesecake and stuffed it in a crunchy, buttery tart shell, and I ADORE IT. Don’t come for me but I have somehow never been able to bake tart shells without them shrinking and deforming on me, so I just bought pre-made tart shells instead, and they’re just as good! But if you want to make everything from scratch, you can find any good recipe on butter tart shells (the flakey ones also work! But I found the crunch from the butter-based ones pairs extra well w the velvety filling)