Cream Tart
As I am scrolling down my newsfeed a beautiful image caught my attention. It is kind of a cake with lots of colorful fruits and flowers and the shape – not a typical round cake shape but a number. So I stopped to look, trying to figure out what it was. As I look closer I noticed it was not a cake (although, it could be cake). Definitely, it was some sort of letter cookie or pie crust. (You can find them as giant letters, giant number, and any shape you like)
A friend posted hers as a very trendy cake ( yes, she made it with cake), and the inspiration comes from some sort of cake originated in Israel. Someone else credited the design to Adi Klinghofer @adikosh123.
The dough is called Pâte Sucrée (paht s’ew/kray) and it is pretty much the same as a pie crust except it is not flaky and it is sweet. Pâte sucrée (sweet dough) incorporates almond flour, more sugar, and egg yolks. Pâte Sablée, Tart, pie crust, and Pâte Sucrée are very similar and they can be used to make this cream tart.
The Cream
Some type of cream is used to decorate this beauty. You can choose between Chantilly cream, Lemon Curd, Pastry Cream etc.
I chose lemon cream cheese to give it a not so sweet flavor to the frosting and a great combination of the fruits and the almond vanilla flavor of the pâte sucrée.
Choose the topping you like the most and add it to it. Just make sure your frosting is thick enough to hold its shape.
The toppings.
This dessert allows you to be very creative, it all depends on your taste. Do you want to add chocolates? Go ahead!
Fresh fruit? Dried fruit? Candies? Sprinkles? You are the boss!
I particularly enjoy fresh fruit so I added fresh strawberries and blueberries ( I had to hide the fruit boxes from my kids until I was done with the cream tart lol).
Also, I decorated it with some heart shaped French Macaron, meringue cookies, and fresh flowers.
Flavor
The great thing is that you can actually play with the flavors, add ganache, a layer of preserves even make a chocolatepâte sucrée.
Whether you choose to make it with the pâte sucrée or out of cake the important thing is to have fun and be creative.
Thank you once again and I’ll catch you in the next one.
Here is how I made the cream tart.
May God bless your day!
Pate Sucree / Tart Crust
Make this perfect pate sucree full of flavor and a perfect texture to create cream tart.
- 2.5 Cups All Purpose Flour
- 0.5 Cups Almond flour
- 1.5 Cups Powder Sugar
- 1 Cup unsalted butter (2 sticks)
- 1 pinch Salt (1/8 teaspoon)
- 1/2 Tablespoon Vanilla extract
- 1 egg
- 2 Egg Yolks
- In a clean bowl put the powder sugar and the butter. Using a pastry cutter, cut the butter into the powder sugar.
- Add the almond flour and salt and mix them in with the pastry cutter.
- Add the egg, egg yolks and vanilla extract. Mix them together with the pastry cutter.
- Mix in the all purpose flour until you get a smooth dough.
- Place the dough in a piece of saran wrap and refrigerate for one hour before using it.
- Roll it out and cut the shape you will be using or place it in the tart mold.
- Bake at 350 F for about 16 minutes or until edges are starting to turn gold.
- Let it cool completely before decorating
If your dough becomes to soft, place it back in the fridge for about 15 minutes until you can work with it again.
If you are making tart shells poke the dough with a fork so it does not build air in between the baking pan and the shell.
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