Puff Pastry Gooey Cheese Tart Recipe (酥皮軟芯芝士撻) with Papa Fung

A gooey cheesy filling with a hint of lemon to cut through the sweetness. Paired with a flaky puff pastry tart. The perfect dessert to end your meals with or devour them as a snack.

Timestamps:
0:00 Intro
0:17 Part 1: Puff Pastry Tart
0:27 Dough 1: Water Dough
1:30 Dough 2: Oil Dough
4:33 Part 2: Filling
5:42 Part 3: Assembly
6:20 Finale

--------------------------------------------------------------------------------------------------------------------
CHEESE TART RECIPE [酥皮軟芯芝士撻]
This recipe makes 15 cheese tarts. [製成十五隻。]

[ INGREDIENTS ] [ 食材 ]
PUFF PASTRY TART [撻皮]
WATER DOUGH [水皮]
100g Pastry flour [餅麵粉]
100g All purpose flour [多用途麵粉]
30g Lard [人造猪油]
45ml Water [水]
1tbsp Sugar [糖]
1 Egg [蛋]

OIL DOUGH [油皮]
100g lard [人造猪油]
100g pastry flour [餅麵粉]

CHEESE FILLING [芝士饀]
250g Cream Cheese [軟芝士]
100ml 35% Whipping Cream [奶油]
30ml Milk [奶]
1tsp Lemon Juice [檸檬汁]
1 Egg Yolk [蛋黄]
50g Sugar [糖]

-
[ DIRECTIONS ] [ 制作 ]
PUFF PASTRY TART [撻皮製作]
1. Water dough[水皮]:
Mix the 2 flours together, create a well. Add lard and sugar in the well and mix, add egg, mix, add some water and slowly mix with everything, including the flour until dough-like. Knead and slam the dough until smooth. Wrap and set aside for 30 mins. [將粉料混合，中間留洞，加入人造猪油和糖搅拌均匀，加蛋再拌匀加少許水，逐少撥入粉，搓揉其間加入餘下水份直至成粉檲，搓撻至滑身覆蓋好静置半小時。]
2. Oil dough [油皮]:
Mix ingredients together until dough-like. Wrap and set aside in the fridge. [混合所有材料，搓成粉糰包好放置雪柜。]
3. Roll water dough until flat, place the oil dough in the middle and wrap the water dough over it. Flatten the dough, fold it in thirds, roll flat. Fold it into 4 folds, roll flat, do this twice. [取出水皮碌薄包入油皮，整個粉糰碌薄摺三摺再碌薄，摺四摺重覆一次。]
4. Divide the dough into 2 pieces, so it’s easier to work with. Roll flat the dough, use a cookie cutter to cut circles out (similar in size to a tart pan). [分成二份，取一份碌薄用模具吸出撻皮，継續餘下一份。]
5. Take the dough pieces and press them along the sides of the tart pan until it goes over it. Place beans inside the tart (to weight it down). Bake at 360°F for 20 mins and broil on high to brown. [將撻皮壓入撻壳，放入豆（避免撻皮漲起），預熱焗爐360度焗二十分鐘跟着開面火焗約二分鐘至金黄色。]
6. Remove beans and set aside to cool [取出豆豆放置一旁待涼。]

CHEESE FILLING[芝士饀]
1. Place cream cheese in a bowl, add sugar and mix until combined. Add whip cream, mix, add egg yolk, mix, add milk, mix, add some lemon juice, mix until well blended and creamy. [軟芝士加入糖拌匀加入奶油搅拌均匀，加入蛋黄拌匀再加奶拌匀，最後加檸檬汁攪拌均匀。]
2. Place mixture into a plastic bag, cut a corner, so it is ready to pipe. [放入膠袋内，膠袋角剪小孔。]

ASSEMBLY [組合]
1. Squeeze the mixture in the tart, then let it sit in the fridge for 1 hr. [將饀料唧入撻皮內，放雪柜雪一小時。]
2. Apply egg wash on the top. [取出面掃上蛋漿。]
3. Bake at 400°F for 10 mins. [預熱焗爐至400度焗十分鐘即可。]

——————————————————————————————
Music/Sound Credits:
Music by Chinsaku - Blossom - https://thmatc.co/?l=0B631FA5
Guitar Be-bop3 by Kaponja
Reverse Strum by Niffshack
Blip Plock Pop by Onikage22
5.5.16 by InspectorJ

——————————————————————————————
Gear
Fujifilm XT3
Fujifilm XF80mm F2.8
Fujifilm XF 35mm F1.4
DJI Osmo 3
Vanguard Alta Pro 263AB Tripod

Видео Puff Pastry Gooey Cheese Tart Recipe (酥皮軟芯芝士撻) with Papa Fung канала Papa Fung's Kitchen