Cream Tart Recipe

This cream tart recipe 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.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 12

Total Time 42

Servings

Calories 593kcal

Author Elizabeth Marek

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)

US Customary - Metric

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

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