Cream Tart Recipe – New Cake Trend
Cream Tart Recipe – New Cake Trend – two layers of almond cookie dough, in the shape of number 8, with cream cheese whipped cream in between and on top.
This gorgeous cream tart is topped with berries, macarons and flowers.
Beautiful, elegant dessert, that is surprisingly easy to make and inexpensive.
Great for parties, birthdays, baby and bridal showers.
These cream tarts are also called cream cakes, cake tarts, tart cakes, cream biscuits, open cookie and cream cakes.
I’m happy to share this simple Cream Tart Recipe. Have you seen the New Cake Trend?
It is all over the internet and especially in my instagram feed.
These trendy cream tarts are so cool!
They are fun to look at, even more fun to make and super delicious!
It was mirror glaze last year.
This year there are these beautiful cream tarts in the shapes of letters, numbers, geometric shapes or even hearts.
By the way, sorry for the sweet treats overload last week, but these tarts have been highly requested by some readers.
What I love about this new cake trend?
- I like that I can showcase my creativity with these cream tarts!
- I love that these are not too time consuming. You can prepare the cookie layers and cream filling in advance.
- You can choose the way you are going to decorate them. Use your imagination.
- I don’t want to sound weird, but these cream cakes are relatively inexpensive to make. I know, how could such a gorgeous dessert be inexpensive? But when you see the recipe you’ll understand why.
Where did this new cake trend came from?
These cream cookie tarts, with cream in between the layers and topped with berries, cookies, macarons and fresh flowers were first created by the Israeli baker ( pastry chef) Adi Klinghofer.
Her Instagram feed is gorgeous!
After she came up with the idea, many other bakers have followed it and created beautiful double decker pastry, topped with cream, fruit and flowers.
I’ve already seen way too many
The Cream Tart Recipe that I’m sharing today makes two 10-inch number 8 double decker pastries.
What cake recipe should you use?
I’ve seen a lot of different ways to make these cream tarts.
My friend (who is a professional cake baker) uses sponge cake and hers taste delicious.
Other bakers use shortbread dough, honey cake layers (similar to the layers of this Honey layer cake – Medovik), layers of honey cookie dough (similar to the dough of these Honey Cookies – Medenki) or even puff pastry (something like this pudding tart).
I decided to use almond cookie dough (Pate Sable), which is very easy to make and work with.
Also the cookie layers are pretty stable, so the cake lasts longer.
What filling recipe should you use?
Again – the possibilities are endless!
What is the best cake filling you can use in this trendy cream tarts recipe?
Any stabilized cream filling will work.
I used whipped cream, stabilized with cream cheese and sweetened with sugar.
I personally think that the best filling in combination with shortbread cookie pastry layers is mascarpone whipped cream.
You can find the recipe here (I used it for this Matcha Layer Cake).
I did not have any mascarpone in the fridge and had no time to get some, so I couldn’t make it that day.
How do you make stabilized whipped cream?
Some recipes call for adding clear piping gel to stabilize whipped cream, I like to use gelatin for it.
Thick pastry cream will also work for these Cream Tarts or this lightened up pastry cream.
Whipped ganache, whipped cream mixed with chocolate ganache will also work.
I used cream cheese, sugar and heavy cream.
I first beat the cream cheese with come sugar, then added heavy cream, and beat it until thick.
I also used some vanilla.
This cream cheese whipped cream is relatively stable.
Great for cakes, pastry and even crepes.
How to decorate these Cream Tarts? What toppings to use?
This is my favorite past.
These cream tart pastries will look gorgeous even if you decorate them with just berries (fresh fruit).
You can also add sprinkles, french macarons (homemade or store bought), meringue cookies, chocolate covered strawberries, candy and flowers.
Should you use edible or regular flowers for this trendy cream tart?
If you can find edible flowers – definitely use them. I personally don’t love the taste of edible flowers…
I just used regular flowers that I washed before adding to the cake. Flowers are totally optional.
Any number (great for a special occasion or a birthday), letter or shape works. It all depends on the cookie cutters and printable you have.
You can do geometric shapes, too!
I just googled free printable number and printed out this one on size A4 paper.
Why did I choose the number 8 for these trendy cream tarts?
Some of you may already know that March 8th is the International Women’s Day.
While this holiday isn’t big here in the US, as a European, I think that this is a great holiday for us women. So I made this trendy cream tart in the shape of number 8 for March 8th.
But I’m sharing it a little earlier.
Can this Cream Tart Recipe be used to make the cake in advance?
Yes and No. You can make the filling and cookie layers in advance. Store the cookies at room temperature, wrapped in plastic wrap for 3 days.
Cover and refrigerate the filling and store in the fright for 8-10 hours or overnight.
Once made, this trendy cream tart should be served right away or within 6 hours, because of the fresh fruit on top and the filling could soften the layers quickly.
This Cream Tart Recipe – New Cake Trend will make a great Easter and Mother’s Day dessert.
Cream Tart Recipe - New Cake Trend
For the almond cookie pastry layers:
- 14 tbsp unsalted butter — softened
- 1 egg — large
- 2/3 cups powdered sugar
- 1/2 tsp almond extract — optional
- 1/2 tsp vanilla extract
- 2 1/2 cups flour
- 3/4 cups almond meal
- 1/4 tsp salt
For the cream cheese filling:
- 8 oz cream cheese
- 1/2 cup sugar — can use up to 2/3 cups
- 1 cup heavy cream
- 1 tsp vanilla extract
- french macarons, flowers, meringue cookies, berries
For the almond cookie pastry layers:
In a bowl, sift together the flour, almond meal and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and powdered sugar for 2 minutes, then scrape down the sides and bottom of the bowl. Add the egg, vanilla and almond extract, beat to combine.
Add the dry ingredients and beat on low speed until incorporated.
Divide the mixture in half, make two balls, press flat and wrap. Refrigerate for at least 1 hour.
Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
Dust a working surface with flour. Roll out one of the dough balls about 0.5 centimeter thick. One ball should be enough for 2 shapes, or one double decker cream tart. Place the stencil and using a small knife cut it out. Bake for 12-15 minutes (for 10-12 inch shape), until golden. Let it cool to room temperature, then assemble the cream tart, or wrap in plastic wrap and store at room temperature for 3 days.
For the cream cheese filling:
Beat together the cream cheese and sugar for 2 minutes. Add the heavy cream and vanilla extract. Beat on medium-high speed for 2-4 minutes, until thick and creamy.
Pipe the filling (I use a plain round tip) onto one of the eight shapes.
Nutrition InformationCalories: 903, Fat: 62g, Saturated Fat: 34g, Cholesterol: 194mg, Sodium: 248mg, Potassium: 155mg, Carbohydrates: 75g, Fiber: 2g, Sugar: 31g, Protein: 12g, Vitamin A: 39.2%, Vitamin C: 0.3%, Calcium: 11.2%, Iron: 17.9%
Recipe In Bulgarian:
210 грама меко масло