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!
Cream Tart Recipe
This can be made many ways but this recipe uses traditional fillings that can be found in fruit tarts which is what this recipe is based on. Feel free to switch out flavors depending on your theme.
- 1 batch pate sable (almond dough) https://sugargeekshow.com/recipe/almond-sable-dough-recipe/
- 2 cups instant vanilla pudding or pastry cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla
- 1 Tbsp cold water
- 1 tsp powdered gelatin
- 3 french macarons
- 2 fresh flowers
- 1/4 cup fresh berries of choice
Make your pate sable dough and chill overnight. Let sit at room temp until it's slightly softened, roll out to 1/8" 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
Dissolve your gelatin in the water and let sit for 5 minutes. Melt in microwave for 15 seconds. Let cool to 80F
Whip 1 cup heavy whipping cream in a mixer with sugar and a whisk until thickened. Add in your vanilla and drizzle in your cooled gelatin. Whisk until thick and fluffy.
Fold together the pudding and the whipped cream until smooth. Put mixture in a piping bag with a medium round tip.
Pipe even dollops around the inside and outside edges of the cookie. Lay the next cookie on top and repeat the process. Add on your favorite toppings and enjoy! *note: to keep fruit fresh and shiny, brush lightly with thinned down apricot preserves.
This tart is not shelf stable and should be refrigerated. It can be kept for up to 24 hours in the fridge before serving. Dough is very light and crunchy!
January 16, 2018