How To make Double Cheese Tart

Three-cheese tart Recipe ???? Cook'n feel

Here is my three-cheese tart recipe. Easy to make and delicious! Enjoy!

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

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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 -
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

Blueberry Cheese Tart 藍莓芝士撻 | PastriesLab

Blueberry Cheese Tart 藍莓芝士撻 | PastriesLab

INGREDIENTS 原料
——————————————
(12 pcs of 5cm bottom diameter tart)
(12 個 5cm 底部直徑)

Tart Shell 撻皮：
Unsalted butter 無鹽黃油 125g
Icing sugar 糖粉 45g
Salt 鹽 1g
Egg 雞蛋 1
Vanilla essence 香草精 1 tsp
Cake flour 低筋麵粉 225g
Milk powder 奶粉 10g

Cheese filling 芝士糊：
Cream cheese 奶油奶酪 300g
Unsalted butter 無鹽黃油 25g
Sugar 砂糖 50g
Egg 雞蛋 1
Corn starch 玉米澱粉 10g
Heavy cream 鮮奶油 35g

Blueberry jam 藍莓果醬
Blueberry 藍莓
Icing sugar 糖粉

#blueberrycheesetart #cheesetart #blueberrytart #蓝莓芝士挞 #藍莓芝士撻 #芝士挞 #芝士塔 #蓝莓芝士塔 #蓝莓芝士挞

Hokkaido Cheese Tart - mysweetambitions

Hi guys today I will be sharing my own version of Hokkaido Cheese tart this is best eaten when its warm if in case it has cool dowm warm it up again to make the filling gooey inside :D
My name is Pamela also known as mysweetambitions, I have a passion for baking particularly dessert and I love sharing it to friends and family, I started my youtube channel to inspire people to bake and create more at home, I try my best to make simple and easy to understand instructions and I always try my best to answer questions as best as I can.
Ingredients
250 g cream cheese
250 g mascarpone cheese
50 g parmesan cheese
60 g butter
2 1/2 tbsp corn flour
2 tsp vanilla
1 tbsp lemon juice
1 egg
1 eggyolk
200 ml milk
1/2 cup icing sugar

For the crust
150 g butter
50 g icing sugar
225 g flour
1 egg but gradually add I used 3/4 of the beatenegg

Baked Cream Cheese Tart Recipe - Cooking with Bosch

A cheesy, creamy pastry that's perfect for dessert or an afternoon snack.

Ingredients for Cheese Mixture
300g Cream Cheese
80g Sugar
1 Egg
75g Whipping Cream (35%)

Ingredients for Sugar Dough Tart
300g Butter
130g Icing Sugar
500g Flour
1 Egg

Check out the full recipe here:

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HOKKAIDO BAKED CHEESE TARTS

*CORRECTION: 3/4 TABLESPOON VANILLA #hokkaido #cheesetart #homemade
RECIPE: TART SHELLS
100 grams cold unsalted butter
50 grams powdered sugar, sifted
1/4 teaspoon salt
1 small eggyolk ( 15 grams )
75 grams all purpose flour
75 grams cake flour
FILLING:
100 grams cream cheese
100 grams mascarpone cheese
25 grams parmesan cheese
30 grams unsalted butter
1 small egg ( 50 grams )
90 grams full fat milk
1 tablespoon lemon juice
60 grams powdered sugar
1 tablespoon cornstarch
1/4 teaspoon salt
3/4 tablespoon vanilla

BAKING TIME: 15 minutes ( Prebaking tart shells )
20 minutes ( with filling )
BAKING TEMPERATURE: 170'C
BAKING PANS USED: 12 mini tart moulds

PROCEDURE:
1. TART SHELLS - In a medium bowl, cream the butter until it becomes fluffy. Then add the powdered sugar & salt. Combine using a spatula. Then add the eggyolk. Using an electric mixer, beat in the eggyolk for 1 minute. Lastly, add the all purpose flour & cake flour. Mix them altogether and form into a ball. You may do this step manually or by an electric mixer. Wrap in plastic and chill for 1 hour.
2. FILLING - Meanwhile, prepare the filling by combining in a medium saucepan all the ingredients and cook over low heat until it becomes slightly thickened. Transfer into a bowl and cover with plastic making sure it touches the surface of the filling. Chill for an hour.
3. Remove the pastry dough from the chiller and let it come to room temperature or it's manageable enough to handle and divide into 12 pieces. Form each piece into a ball and place into the tart moulds. Press gently on the base & along the sides and edges using your hands or a wooden pastry pusher. Use a fork to prick tiny holes around to let the steam out while baking. Chill for another 30 minutes. Then prebake for 15 minutes at 170'C and let it cool. Remove from the moulds and set aside.
4. Remove the filling from the chiller and place it in a piping bag. Pipe into the 12 prebaked tart shells. Level with a spatula and chill again for another half hour. While waiting, you may start preheating your oven at this time.
5. After 30 minutes, remove the tarts from the chiller and brush with beaten eggyolks on top. Bake at 170'C for 20 minutes or until the edges become slightly browned.
6. Transfer on a wire rack to cool.
7. Enjoy your fresh homemade hokkaido baked cheese tarts!

*Cold butter is recommended to be used in making pastry dough to ensure the flakiness of the product.
*If mascarpone cheese is unavailable, you may double the amount of the cream cheese in this recipe.
*You may adjust the amount of sugar depending on the level of your desired sweetness.
*You may divide the pastry dough equally by using a weighing scale for accuracy.
*Place baked tarts individually in paper cupcake cases for presentation or if giving them as gifts.
*DIFFERENT OVENS VARY IN TEMPERATURE SO PLEASE ADJUST ACCORDINGLY

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Take care, enjoy and happy baking ! :-D

God bless,
YEYET
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