Cream Tart

Posted on April 27, 2018
Cream Tart

Watch the video for this recipe:

I’ve been seeing these cream tarts all over Internet for a few months now and I really wanted to give them a try. Either 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 seems 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 in the inside but still crispy enough for enjoying a nice texture combination. Adding fresh berries is a must, as they bring a lot of flavor and are balancing the richness of the cream and buttery cookie layers. Hope you will give it a try, enjoy!

 

Related Posts:
Tarte au Chocolat
Tarte Tatin

S-mores Tart

 

 
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Ingredients
  • Makes 8-10 servings
  • Pate Sablee
  • 1 cup (226g) unsalted butter, room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 egg
  • 2 1/4 cups (280g) all-purpose flour
  • 1 cup (100g) ground almonds
  • 1/2 tsp (2g) salt
  • 1 tsp (5g) almond extract
  • Mascarpone Frosting
  • 9 oz (250g) Mascarpone cheese, room temperature
  • 2/3 cup (80g) powdered sugar
  • 1 tsp (5g) vanilla extract
  • 1 1/4 cup (300g) whipping cream, chilled
Directions
  1. 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.
  2. In a medium bowl sift flour with ground almonds and salt, whisk and add to butter mixture.
  3. Use a wooden spoon to incorporate the flour mixture into the butter until combined. Make sure you don’t overwork the dough.
  4. Divide the dough in two and wrap each piece of dough with plastic wrap,  form into disks and refrigerate for at least 30 minutes.
  5. 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.
  6. 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.
  7. Preheat oven to 350F (180C).
  8. Bake for 12-15 minutes or until golden brown. Allow to cool completely.
  9. Prepare the Mascarpone Frosting: In a large bowl mix Mascarpone with powdered sugar and vanilla until combined.
  10. 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).
  11. 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.
  12. Refrigerate until ready to serve, up to 24 hours before serving.
  13. Decorate with fresh berries, flowers , chocolate or macarons. Enjoy!
Cream Tart-1
Nutrition facts 1 Serving out of 10 - Calories:515, Fat:36.6g, Saturated Fat:20g, Carbohydrates:39.2g, Sugar:14.4g, Fiber:2g, Protein:9.2g , Cholesterol:111mg, Sodium 246mg, Vitamin D 14mcg, Calcium 112mg, Iron 2mg, Potassium 171mg, daily percent values are based on a 2000 cal diet
On June 07, 2018 at 12:07 am, Alexis Briffa said...
Thank you for this. Tried your filling in my cream tart for my daughters birthday and it was fantastic!
On June 10, 2018 at 07:11 am, Kathy said...
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!
Re:

Hi Kathy.

If you refrigerate overnight it can stay at room temperature for about 2-3 hours

On June 14, 2018 at 05:23 am, Eli said...
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????????????????????????????????????????????????????
Re:

Hi Eli.

You can use only flour, or you can blender some almonds.

On June 20, 2018 at 09:48 pm, Hodaya said...
Hey, Do I need to double quantities or are the quantities here enough for two layers? I want to make medium number 28
Re:

Hi Hodaya.

If you want to make two cream tarts, you must double the quantities.

On June 29, 2018 at 06:53 pm, Sema said...
I made it twice, loved it. It was very easy, looked beautiful. Thank you!
On July 08, 2018 at 02:16 am, Sid said...
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)?
Re:

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.. 

On July 13, 2018 at 04:52 pm, TC said...
Thank you so much for your recipe. I couldn't believe I made something that beautiful to eat that was also so scrumptious!
On October 13, 2018 at 09:56 am, helena said...
Hi If my client is allergic to nuts , what can i use instead of ground almonds
Re:

Hi Helena.

You can use only flour in this case.

On October 20, 2018 at 06:46 am, Marie said...
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!
Re:

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

On December 12, 2018 at 05:13 pm, Nadia said...
How would you make this in chocolate flavour? Thanks
Re:

I would substitute 1/4 cup flour with 1/4 cup cocoa powder.. will work well

On February 01, 2020 at 12:05 am, Anna Stoller said...
Should I use whipping cream or heavy whipping cream? Thank you.
Re:

heavy whipping cream would be best but whipping cream works good too 

On February 01, 2020 at 12:17 am, Anna Stoller said...
Hello, again! Another recipe I found uses COLD mascarpone cheese. Why do you recommend it at room temperature? Thank you.
Re:

Simply for easier mixing.. but feel free to use cold mascarpone if works best for you 

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