How to make a trendy cream tart recipe
How to make a trendy cream tart made with a crisp tart dough, sweet vanilla custard filling and topped with fresh berries, flowers, and french macarons!
Cream Tarts or Letter Cookies, Number cookies, cream cakes... they go by many names. But let's call this deliciously trendy dessert what it is. A tart.
I first noticed this trendy treat on an instagram creator @adikosh123 but soon learned it's a common amongst many bakers and we can see why! They are so pretty!
After much research (you know how I love researching a new project) I have devised what I think is the perfect cream tart recipe! Light, crunchy and easily changed up depending on the theme. Here's another I created during my LIVE demo with my daughter. Such a fun project to do with kids and I was seriously impressed with her piping skills.
Need the cream heart template? Download it here
Simply put, this yummy treat is made from a delicious short crust called Pate Sable (almond dough) which is commonly used in fruit tarts. The filling varies depending on the baker but most agree the most delicious is the traditional tart filling called diplomat or chantilly creme. One thing is for sure, no matter how you make one, this treat that first gained popularity in Israel is sure to be the next big thing in the US.
To make this cream tart is pretty easy. Check out my how-to video below for step-by-step instructions!
Recipe
Ingredients
Almond Sablé Dough
- 11 ounces All purpose flour
- 3 ounces almond flour
- ½ teaspoon salt
- 8 oz unsalted butter room temperature
- 2 ounces powdered sugar
- 1 large egg
- 1 large egg yolk
Pastry Cream Filling
- 16 ounces milk
- 2.5 ounces granulated sugar
- 2 teaspoon vanilla extract
- 1 ½ ounces cornstarch
- 2 large egg yolks
- 1 large egg
- 2 ounces unsalted butter
- 2 ounces granulated sugar
Stabilized Whipped Cream
- 8 ounces heavy whipping cream
- 2 Tablespoon powdered sugar
- 2 teaspoon vanilla extract
- 1 Tablespoon instant pudding mix (see stabilized whipped cream blog post for more options)
Instructions
Instructions
- In a bowl, whisk together the AP flour, almond flour and salt.Put a paddle attachment onto your stand mixer, then combine butter and confectioner's sugar in mixer bowl. Mix on medium-low speed until combined, about 4 minutes.Mix in the egg and then the yolk, allowing each to be incorporated before adding the next. In 2 parts, add the flour mixtures, scraping down the sides of the bowl after each part.Turn bowl over with dough mixture onto a clean lightly-floured work surface. Divide in half, shape into flattened desks and wrap each 1 in plastic warp. Refrigerate for at least 1 hour, or overnight.
- Roll out dough to ⅛" thick on parchment paper. Use a template to cut two shapes. Chill in the freezer 5 minutes.
- Bake tart dough at 350F for 10-14 minutes until just starting to brown. Don't underbake or your tart wont be crisp. Let cool
Pastry Cream Filling
- Bring milk and first quantity of sugar to a simmer over medium high heat. Whisking constantly to avoid burning.
- Combine the eggs, cornstarch, and second quantity of sugar in a heat proof bowl and whisk to combine
- Add ¼ of your hot milk mixture to the egg mixture VERY slowly while whisking constantly to temper your egg yolk mixture. Whisk until smooth.
- Slowly add the rest of the milk, whisking constantly. Return mixture to the saucepan and bring to a simmer.
- Once your mixture starts bubbling, reduce the heat to medium and continue whisking for 2-3 minutes to ensure the mixture is cooked and properly thickened.
- Pour your mixture into a heatproof container and place your butter cubes on top, allowing them to melt. Do not cover.
- Allow your pastry cream to cool until just warm to the touch. Stir in your butter and then add in your vanilla extra.
- Cover with plastic wrap so that it's touching the surface of the pastry cream to avoid a skin forming. Let cool completely before using.
Stabilized Whipped Cream
- Whip heavy cream to soft peaks with a whisk or stand mixer
- Add in powdered sugar, vanilla and instant pudding (see blog post for other variations on how to stabilized whipped cream) Whip to firm but soft peaks. Don't over-whip.
- Fold together the cooled pastry cream and whipped cream to make your cream tart filling
Video
Nutrition
Pairing a cream tart with my delicious white cake recipe or a chocolate cake is a sure-fire win at your next party.
Nev says
Will it be okay to double the recipe for the almond sable dough ?
Valerie says
Will the pastry cream and stabilized whip cream make the jaconde cake soggy if I make it and assemble the night before? I’m making a number cake and looking for the perfect frosting /cream to use with a strawberry filling? Do you recommend using a strawberry or any kind of filling in a number cake?
Thank you and I love all your recipes!! So easy for this mom!
Elizabeth Marek says
No it won't make it soggy
Ashley says
I’m not sure i understand the stabilized whip cream part. Do I add 1tbsp of the instant pudding powder or do I make the instant pudding and add 1 tbsp of the prepared instant pudding?
Elizabeth Marek says
You add 1 Tbsp of the instant pudding mix to the cream
Shandira says
Hi
Thank you so much for this recipe
Are you able to tell me if you used Both the pastry cream and whip cream together or just one.
Thanks again
The Sugar Geek Show says
Yes, the whipped cream is folded into the pastry cream
hanako narushima says
Can I use buttercream instead?
The Sugar Geek Show says
Yes you definitely can, it just wont be quite as light
JM says
Could you use something else besides gelatin?
The Sugar Geek Show says
yes, check out my stabilized whipped cream recipe with alternates