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This cream tart is the kind of dessert that stops people mid-conversation.
Two crisp almond cookie layers, cream cheese whipped cream, and whatever toppings you love — berries, macarons, flowers.
I made this cream tart for March 8th and it disappeared before I could even sit down.
The dough is the reason this works. It holds up.
You can decorate it, photograph it, and serve it without rushing. Sponge cake softens fast. This one gives you time.
Table of Contents
Why You’ll Love The Recipe
The cookie layers keep for 3 days at room temperature. Bake ahead, fill the day you serve.
No last-minute stress.
Change the shape with one paper stencil. Print or draw any number, letter, or shape, cut it out, and use it as your stencil.
Same dough, same recipe, completely different look for a birthday, shower, or holiday.
The filling takes under 5 minutes. Beat cream cheese with sugar, add heavy
cream, beat until thick.
That is the whole process
Everything that makes this tart look expensive is the decoration.
The base itself is butter, cream cheese, almond meal, and flour.
The berries, macarons, and flowers do the visual work at a low cost per serving.
What Dough Works Best for Cream Tarts?
The base you choose affects how much time you have after assembling.
Sponge cake layers absorb the filling quickly, so you need to serve closer to assembly. Almond cookie dough holds longer and has a subtle flavor that pairs well with almost any cream.
A friend of mine who is a professional cake baker uses sponge cake, and her version is
delicious, but you need to move faster once it is assembled.
Shortbread, honey cake dough, and puff pastry all work too.
The denser the base, the more time you have after filling.
If you want a softer, more cake-like bite, sponge cake is worth trying.
Just plan to serve it within 2 to 3 hours of assembly.
What Filling Works Best?
Any stabilized cream that holds its shape when piped will work.
The filling needs to support the weight of the second cookie layer and the decorations without spreading.
My preference is mascarpone whipped cream, as it is silkier and pairs beautifully with
the almond cookie base.
On the day I made this, I did not have mascarpone on hand,
so I used cream cheese instead.
It is equally stable and easier to find. To use mascarpone, swap the cream cheese for 8 oz mascarpone using the exact same quantities and method.
Other options that work well:
- Stabilized whipped cream (with gelatin)
- Thick pastry cream
- Whipped chocolate ganache
How to Decorate a Cream Tart
The decoration is the most personal part of this dessert.
Even with just fresh berries, a cream tart looks striking.
From there, you can add French macarons (store-bought
works perfectly here), meringue cookies, chocolate-covered strawberries, or flowers.
On edible vs. regular flowers: if you can find edible flowers, they are beautiful.
I personally do not love eating them, so I use regular flowers from the grocery store.
Just rinse them well, wrap the stems on plastic wrap and add right before serving, and make sure they have not been sprayed with pesticides.
Tips for Success
Making two numbers or a larger shape?
Double the dough recipe. It is better to have a little extra than to run short mid-roll.
Room temperature cream cheese is non-negotiable. Cold cream cheese will
not beat smooth and will leave lumps in the filling.
Take it out at least 30 minutes before you start.
Pull the layers before they get too golden.
Just-golden edges are right.
Overbaked layers crack more easily when you move them.
If the dough cracks while rolling, let it sit at room temperature for 5 minutes.
It is almost always just too cold.
Any cracks in the middle of the shape will be hidden once assembled.
FAQs
Yes, with conditions. Bake the cookie layers up to 3 days in advance and store them
wrapped at room temperature. Make the filling the night before and refrigerate it
covered. Assemble on the day you are serving, because once filled, the layers start
softening within a few hours.
Meringue kisses, small shortbread cookies, chocolate truffles, or raspberries piled in clusters all look great. The tart is beautiful with just berries and flowers. Macarons are a bonus, not a requirement.
Cover loosely and refrigerate. The layers will continue softening overnight, so the
texture will not be as crisp the next day, but the flavor is still good.
Cream Tart Recipe – New Cake Trend
Ingredients
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
Other:
- french macarons, flowers, meringue cookies, berries
Video
Instructions
- French macarons, fresh berries, meringue cookies, flowers
- Instructions
- Whisk flour, almond meal, and salt together. Set aside.
- Beat butter and powdered sugar for 2 minutes. Add egg and extracts and beat to
- combine. Add dry ingredients and mix on low until just incorporated.
- Divide into two balls, press flat, wrap, and refrigerate at least 1 hour.
- Preheat oven to 350 F. Line baking sheets with parchment.
- Roll one ball to 0.5 cm thick on a floured surface. Cut two shapes using a paper
- stencil. Repeat with the second ball.
- Bake 12 to 15 minutes until edges are just golden. Cool completely before
- moving.
- Beat cream cheese and sugar for 2 minutes. Add heavy cream and vanilla and
- beat on medium-high 2 to 4 minutes until thick and pipeable.
- Pipe filling onto one cookie layer. Top with second layer. Pipe filling on top.
- Decorate and serve the same day.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made it today and it was really delicious , thank you 🙂
The cream tasted great but it was not strong enough to hold the tarts biscuit base, the whole thing just went flat, are there any tips to make the cream much thicker and stronger
I want to make a #30 for my husbands birthday.. do you think the dough recipe will be enough or should I double it to be sure? Thanks! And I’m excited to try it!
Hi Lidiya,
The dough will be just enough. I’d probably double it, so you have enough and some left. This way it will be easier for you.
Does the cream cheese need to be room temperature?
Yes, it needs to be at room temperature.
Hello, I want to make this with more of a sponge cake layers due to not having it too dry and was thinking of having the mascarpone creme from your Matcha cake recipe. Do you have a recommendation for a sponge cake recipe that would work for this?
Hi, I like this Almond Sponge Cake Recipe : https://www.homecookingadventure.com/recipes/almond-coconut-cake-raffaello-cake and this:https://natashaskitchen.com/easy-sponge-cake-genoise/. For Keto (low-carb) sponge cake I use this recipe:https://cookinglsl.com/keto-sponge-cake/.
Hi. Can I use almond flour instead of almond meal? This recipe is for one double tart yes? So I would need to make another batch for another number? I am make number 18. I am excited to try this for my daughter’s birthday =)
Hi,
Almond flour will work. I think the dough should be just enough for another number, but you can double the recipe, if you’d like to (just to play it safe).
I will play it safe and double the recipe just in case (hehe) Thank you!
Once assembled, it was great! Though I found ring the dough was difficult because it kept cracking. Did I maybe do something wrong or any tips ?
Great! Sometimes, if the layers are a little too thin or over baked, they crack.It shouldn’t be a problem, since once assembled, the cracks will be hidden.
Hi, would love to try out this recipe but was wondering whether the butter could be substituted for coconut oil?
And if so, whether the measurements would have to change.
Regards
No, since this is “sugar cookie” like cake dough, I do not suggest substituting with coconut oil. Hope this helps.
Can I make this and decorate it the next day?
Yes