I’ve been seeing these cream tarts all over the Internet for a few months now and I really wanted to give them a try. Whether known as Cream Tart, Number Cake, or Alphabet Cake this dessert is simply impressive. Very easy to prepare and looks quite astonishing. Cookie layers filled with your favorite frosting and decorated with fresh berries, flowers, and even macarons seem to be one of the cakes in trend this year.
I was really curious to see how cookie layers behave instead of using the usual sponge cake layers. I have to admit I was quite impressed with the results, and I simply loved this dessert as well as my little daughters. The cookie layers are getting a bit soft on the inside but still crispy enough for enjoying a nice texture combination. Adding fresh berries is a must, as they bring a lot of flavors and are balancing the richness of the cream and buttery cookie layers. Hope you will give this Cream Tart a try and enjoy it as much as we did!
Tarte au Chocolat
- 1 cup (226g) unsalted butter , room temperature
- 1/2 cup (60g) powdered sugar
- 1 egg
- 2 ¼ cups (280g) all-purpose flour
- 1 cup (100g) ground almonds
- 1/2 tsp (2g) salt
- 1 tsp (5g) almond extract
- 9 oz (250g) Mascarpone cheese , room temperature
- 2/3 cup (80g) powdered sugar
- 1 tsp (5g) vanilla extract
- 1 ¼ cup (300g) whipping cream , chilled
- Prepare pate sablee. In a large bowl mix butter with powdered sugar until light and fluffy. Add egg and continue mixing until well combined and creamy. Add almond extract and mix to combine.
- In a medium bowl sift flour with ground almonds and salt, whisk and add to butter mixture.
- Use a wooden spoon to incorporate the flour mixture into the butter until combined. Make sure you don’t overwork the dough.
- Divide the dough in two and wrap each piece of dough with plastic wrap, form into disks and refrigerate for at least 30 minutes.
- Roll each piece of dough between two pieces of parchment paper or plastic wrap until it's about 10 in (25cm) in diameter and about 5-6 mm thick.
- Use a 9 inch (23-24 cm) ring to cut a circle and use a 4.5 inch (12 cm) diameter bowl or ring to cut the center. Remove the excess dough. Repeat with the other piece of dough and refrigerate the dough rings for about 30 minutes before baking.
- Preheat oven to 350F (180C).
- Bake for 12-15 minutes or until golden brown. Allow to cool completely.
- Prepare the Mascarpone Frosting: In a large bowl mix Mascarpone with powdered sugar and vanilla until combined.
- In another bowl mix cream until stiff peaks form. Gradually fold into the Mascarpone mixture. Put frosting in a piping bag with a medium round tip, (9-11mm).
- Place one piece of cookie on a serving platter, and fix with with a bit of frosting. Pipe even dollops of frosting on top of the cookie. Top with the other cookie and pipe again with frosting.
- Refrigerate until ready to serve, up to 24 hours before serving.
- Decorate with fresh berries, flowers , chocolate or macarons. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Thank you for this. Tried your filling in my cream tart for my daughters birthday and it was fantastic!
This is beautiful! How long can I leave the tart out on display at room temperature? My niece would like a big 2018 fir her graduation party. I’ll assemble just before the party. And it will be on a table in an air conditioned room. But it will be hot outside and people will be coming in and out. Does the sugar keep the cream and cheese from spoiling? Or is this like a tiramisu where you wouldn’t want to to get too warm? Thank you!
If you refrigerate overnight it can stay at room temperature for about 2-3 hours
Hi, can we omit almond powder? And add something else,
If not how I can prepare almond powder in home?
Thank you so much for your recipes????????????????????????????????????????????????????
You can use only flour, or you can blender some almonds.
Hey, Do I need to double quantities or are the quantities
here enough for two layers?
I want to make medium number 28
If you want to make two cream tarts, you must double the quantities.
I made it twice, loved it. It was very easy, looked beautiful. Thank you!
I was really looking forward to making this tart and everything was going well until I started the mascarpone filling. I whipped up the cheese and sugar then added my imitation vanilla then started noticing that curds formed in the mixture, giving it a very lumpy texture. I was hoping that the lumps will bind after I added my whipped cream, but no luck. I am planning on remaking this but I wonder were I went wrong? Is it because I used imitation vanilla or is it possible that the temperature in the kitchen was a factor (it was approximately 100 degrees F when I was making this recipe)?
The problem is you mixid the mascarpone a bit too much.. when working with mascarpone it is essential to mix just for few seconds just until mixed with the sugar..
Thank you so much for your recipe. I couldn’t believe I made something that beautiful to eat that was also so scrumptious!
If my client is allergic to nuts , what can i use instead of ground almonds
You can use only flour in this case.
Thank you for this beautiful cake recipe. Can I make the cookie/cake layers ahead of time? Like one week ahead and if it can be done how do I store it? Have you done it? Should I store it in the refrigerator or freezer or just outside? Thank you so much!
You can definitely make the cookie layers ahead of time.. keep them in an airtight container room temperature.. refrigerating or freezing should work as well.. which way you like best
How would you make this in chocolate flavour?
I would substitute 1/4 cup flour with 1/4 cup cocoa powder.. will work well
Hi! Thank you for this recipe. Can I substitute the mascarpone cheese for cream cheese?
Also, is almond meal the same as blended almonds?
Love all your recipes. I’m going to use this recipe for an order but the client wants the buiscuit base in dark blue color. My question is will it stay as it is in texture when I color the dough. Thank you.
I made this cake but I found that the biscuit was quite hard. I didn’t cook it for very long and it didn’t quite brown. What have I done wrong?
Wat is d substitute for egg? I am allergic to eggs..pls help
Can I sub mascarpone with Creamcheese. Also can I make it a head of time n how long should it store for?
Hi, i wanted to know how to make numbers and recipe for macaroons please.
Should I use whipping cream or heavy whipping cream? Thank you.
heavy whipping cream would be best but whipping cream works good too
Hello, again! Another recipe I found uses COLD mascarpone cheese. Why do you recommend it at room temperature? Thank you.
Simply for easier mixing.. but feel free to use cold mascarpone if works best for you
read in one comment that we can substitute almond flour for plain flour . so is it the same amount to be substituted . would there be any flavor difference for it
I made this today for my Mom’s birthday – everyone loved it! It turned out great!
Can I put gelatin in the mascarpone frosting? Mine becomes very soft quickly. Thanks
How can I print the recipe?
Hey could I make this with a sugar cookie recipe?
Hi, the ground almonds and almond flour is the same ? And If i dont want to use the 1 cup of ground almonds, i have to substitute the 1 cup of almonds with flour or only use the 2 1/4 of flour?
Do you have a recipe on how to substitute for a chocolate mascarpone cream? Thank you.
Hey I’m gonna make your recipe this saturday, but I’d like to let a bit more of dough in the center. If I do that, should I change the time in the oven ?
Thanks, looks delicious 🙂
My son loves chocolate, can cocoa powder be added to the cake and cream?
My son loves chocolate, can cocoa powder be added to the cake and cream?
I am going to make this for my daughter’s birthday. Do you think I could put some fruit (berries) on the bottom layer with the cream? Or do you think it would make the bottom layer too messy, or soft? Just wanted another opinion.
You can definitely add some berries with the cream :)Happy birthday!!