Cream Tart Recipe
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 140g |
| Almond flour | 125g |
| Butter (unsalted) | 125g |
| Egg | 50g |
| Sugar | 25g |
| Heavy cream (liquid) | 200g |
| Mascarpone cheese | 200g |
| Powdered sugar | 50g |
| Vanilla bean | ½ (seeds) |
| Macarons | 4 (optional) |
| Strawberries | as needed |
| Blackberries | as needed |
| Dark chocolate | as needed |
| Powdered sugar (for decoration) | as needed |
Instructions
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Prepare the Shortcrust Pastry
Begin by making the shortcrust pastry dough. In a large mixing bowl, combine the almond flour, all-purpose flour (00), and sugar, mixing them together until you achieve a crumbly texture. This process will allow the dry ingredients to evenly combine, ensuring the pastry has the right consistency.
Add the egg into the mixture and work it together until a dough begins to form. Continue kneading until the dough becomes smooth and cohesive. Once this is done, transfer the dough onto a sheet of plastic wrap, shaping it into a disk. Wrap it tightly and refrigerate for about 2 hours. This resting period helps the dough firm up, making it easier to roll out later. -
-
Roll Out and Shape the Dough
Once the dough is chilled and firm, remove it from the fridge. On a flat surface, place a sheet of parchment paper and lightly dust it with flour to prevent the dough from sticking. Roll the dough to a thickness of about 3 mm.
Using a dough cutter or a fork, prick the dough (about 11-12 pricks in total) to ensure that it doesn’t puff up during baking. If you don’t have a special dough cutter, you can use the prongs of a fork as an alternative.
Now, place a stencil shaped like the number “2” (approximately 16 cm long and 13 cm wide) onto the dough. You can make a stencil by cutting out the number from cardboard if you don’t have one. With a small sharp knife, carefully cut around the stencil to form the shape. Repeat the process to create another number 2. If you have extra dough around the numbers, collect and knead it again, then refrigerate it for about 5-10 minutes before rerolling. -
Bake the Shortcrust Shapes
Preheat your oven to 180°C (350°F) in static mode. Place the dough shapes on a baking tray lined with parchment paper and bake them in the center of the oven for 15 minutes, or until lightly golden and firm to the touch. After baking, let the shortcrust shapes cool completely on a wire rack before assembling the tart. -
Make the Cream Filling
While the dough shapes are cooling, prepare the cream filling. In a large bowl, pour in the heavy cream and add the vanilla seeds scraped from the vanilla pod. Begin whipping the cream with a hand mixer or stand mixer on medium speed, gradually adding powdered sugar until it forms soft peaks.
Once the cream is whipped, gently fold in the mascarpone cheese in small increments, making sure to incorporate it without deflating the whipped cream. Use gentle folding motions, moving from the bottom up, to maintain the light texture of the cream.
Transfer the finished cream into a piping bag fitted with a smooth round nozzle (10mm works well for this recipe). -
Assemble the Cream Tart
Place one number 2 shortcrust shape onto a serving platter. Pipe small dollops of the creamy mascarpone filling onto the surface of the pastry, covering it evenly with little peaks of cream.
Take the second number 2 pastry and carefully place it on top of the cream, pressing it gently so it sticks but doesn’t crush the filling. -
Decorate the Cream Tart
Now it’s time to get creative with the decoration! Start by arranging fresh strawberries, cut into wedges, and blackberries on top of the tart. You can space them out evenly or group them in an artistic arrangement—it’s all up to you. For an extra touch of elegance, dust the fruits with a light sprinkling of powdered sugar.
If you like, you can also add macarons around the edges for a fun, colorful pop. Additionally, melt some dark chocolate and drizzle it artistically over the top of the tart, or use it to make small chocolate curls to decorate the surface. -
Chill and Serve
For the best results, refrigerate the assembled cream tart for at least 30 minutes before serving. This allows the flavors to meld and the cream to firm up slightly, making it easier to slice and serve. -
Enjoy!
When you’re ready to serve, slice the tart into generous portions and enjoy the creamy, buttery goodness of this delightful dessert. The combination of light, crisp shortcrust and rich, velvety mascarpone cream, topped with fresh fruits and elegant chocolate, makes this dessert a showstopper for any occasion.
This Cream Tart is a delightful, elegant treat that will impress your guests with its beautiful presentation and irresistible flavors. Perfect for special occasions, birthdays, or any celebration, it’s a dessert that combines both style and deliciousness.
