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Focetta Eng

Tarte au Fromage 9psc

Tarte au Fromage 9psc

Regular price ¥4,280
Regular price Sale price ¥4,280
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We cooperated with Hiraoka Farm, a long-established store on Awaji Island that has been in business for over 60 years and cultivates high-quality lemons. By doing so, the deliciousness of the tart cream is further enhanced.

Two ways to enjoy it: COLD and WARM

When you eat it cold, you can fully enjoy the afterglow of "the refreshing aroma and acidity of lemons from Awaji Island".
We made it so that you can enjoy a different deliciousness when you warm it up in the microwave at home.

Let's get into the nitty gritty details.


Tarte au Fromage is the perfect combination between cheese and lemon. This delicious cheese tart  does not only have an amazing taste, but also an irresistibly rich texture.

You can enjoy it in two different ways: cold and warm.

When served cold, you can feel the lingering fresh aroma of Awaji Island lemons. 

When served warm, the center of the tart transforms into a thick cream, almost like a lava cake.


How to enjoy this delicious tart: 

Cold: This is a frozen product so please defrost it by refrigerating it for 5-6 hours. 

Warm: In the frozen state, warm it in a microwave 600W for around ~15 seconds.

Expiration date: 30 days frozen (48 hours refrigerated after thawing)

Storage: Store at 10°C or below for refrigeration, or -18°C for freezing.

Do not refreeze the cake once it has been thawed, as this will increase the risk of food poisoning.


*This product is shipped frozen for quality reasons.

*This product cannot be shipped to some areas, such as remote islands.

If this product is mixed with refrigerated or room temperature products, separate shipping charges will be incurred. 


Cheese dough: cream cheese, Camembert cheese, cream, sour cream, sugar, condensed milk, eggs, cornstarch, butter, milk, buttermilk powder, gelatin, lemon, vanilla 

Pie tart dough: flour, margarine, eggs, syrup, sugar, salt, emulsifier, polysaccharide thickener (soy) Lecithin, glycerol fatty acid ester, sucrose fatty acid esters, carrageenan, guar gum

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