Cream tart recipe

Hi guys,

in this weeks recipe, I will show you my way of  making a cream tart also known as number cake, letter cake, alphabet cake or crème biscuit. This trendy Instagram cake of 2018 is basically a cookie tart with a delicious mascarpone filling. Decorated with fresh flowers, french macarons, meringue kisses, strawberries, raspberries, blueberries or even chocolate this is the perfect dessert to impress for a birthday. Hope you enjoy!

 

Also, be sure to Subscribe to my YouTube channel for free cake decorating tutorials. A video is uploaded every week. https://www.youtube.com/user/Lilianadasilva1   

Ingredients: 

Cookie:

1 cup unsalted butter, softened

1 1/2 cups icing sugar

1 egg

2 tsp almond extract

2 1/2 - 2 3/4 cups all-purpose flour

2 tsp baking powder

1 tsp salt

Filling:

475 g Mascarpone

400 ml heavy cream, cold

1 1/2 cups powdered sugar

1 tsp vanilla extract

Step 1

Preheat oven at 400' F 

Step 2

 Using your electric mixer, cream both butter and icing sugar until smooth. (Gradually incorporate your sugar.)

Step 3

 

Add your egg and almond extract. Mix until well combined.

 Step 4

In a medium size bowl sift flour, baking power and salt, set aside. 

Step 5

Gradually add your sifted flour mixture. Mix until well combined until dough forms.

Step 6

When the dough sticks to the paddle but not on your fingers that's when it is ready. It should look like this. Transfert your dough to your counter and knead it so it becomes one big ball. I love this recipe because, it doesn't need to be refrigerated.

  Step 7

Divide your dough into 4 equal parts if you have double digits, if not only divide in two. If you have excess dough, you may freeze it up to 3 months.

 Step 8

 

Roll out your dough on parchment paper first. Then, place a second parchment on top and roll out until you get the size needed.

Step 9  

Using a printer, print out large numbers.

 Step 10

Transfert your number on top of your dough. Using a sharp knife or xacto knife cut out your number carefully.

 Step 11 

Gently remove the excess dough and transfert your parchment onto a cookie sheet. Bake 1 sheet at the time for 9-12 minutes or until slightly golden.

Step 12 

 

Let it cool for 5 minutes on the cookie sheet and then carefully transfert to a
cooling rack.

Step 13

Filling

 

Whip the mascarpone until smooth using your whisk attachment paddle. Gradually add the heavy cream. Whisk until fluffy.

Step 14

 

Gradually add the icing sugar and mix until it becomes thick.

Step 15

Using a large round nozzle ttps://amzn.to/2rFUSFj, pipe your filling onto your cookie dough.

Step 16 

Place your second cookie on top and pipe once again on top.

 Step 17

Decorate with macarons, french kisses, chocolate, fruits...of your choice. When placing flowers, make sure that they are food safe and washed. (many florist use chemicals to preserve the flowers, better be safe then sorry)

 

 

THE THINGS YOU WILL NEED:
KitchenAid mixer: https://amzn.to/2xa8X3Q

Wilton round large tip: https://amzn.to/2rFUSFj

Piping bags: http://amzn.to/2dMfu5P

Enjoy!

www.SugarellaSweets.com

 

 

 

Author: Liliana da Silva

 

Cream tart recipe

 

Ingredients:

Cookie:

• 1 cup unsalted butter, softened
• 1 1/2 cups icing sugar
• 1 egg
• 2 tsp almond extract
• 2 1/2 - 2 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt

Filling:

• 475 g Mascarpone
• 400 ml heavy cream, cold
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

Filling

1. Whip the mascarpone until smooth using your whisk attachment paddle. Gradually add the heavy cream. Whisk until fluffy.
2. Gradually add the icing sugar and mix until it becomes thick.

Cookie

1. Preheat oven at 400' F
2. Using your electric mixer, cream both butter and icing sugar until smooth. (Gradually incorporate your sugar.)
3. Add your egg and almond extract. Mix until well combined.
4. In a medium size bowl sift flour, baking power and salt, set aside.
5. Gradually add your sifted flour mixture. Mix until well combined until dough forms.
6. When the dough sticks to the paddle but not on your fingers that's when it is ready. It should look like this. Transfert your dough to your counter and knead it so it becomes one big ball. I love this recipe because, it doesn't need to be refrigerated.
7. Divide your dough into 4 equal parts if you have double digits, if not only divide in two. If you have excess dough, you may freeze it up to 3 months.
8. Roll out your dough on parchment paper first. Then, place a second parchment on top and roll out until you get the size needed.
9. Using a printer, print out large numbers.
10. Transfert your number on top of your dough. Using a sharp knife or xacto knife cut out your number carefully.
11. Gently remove the excess dough and transfert your parchment onto a cookie sheet. Bake 1 sheet at the time for 9-12 minutes or until slightly golden.
12. Let it cool for 5 minutes on the cookie sheet and then carefully transfert to a
13. cooling rack.
14. Using a large round nozzle, pipe your filling onto your cookie dough.
15. Place your second cookie on top and pipe once again on top.
16. Decorate with macarons, french kisses, chocolate, fruits...of your choice. When placing flowers, make sure that they are food safe and washed. (many florist use chemicals to preserve the flowers, better be safe then sorry) You can