Servings: 6 cakes

Cream Tart Recipe - New Cake Trend

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
50 mins
Cream Tart Recipe - New Cake Trend - two layers of shortbread cookie dough, 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.
Cream Tart Recipe - New Cake Trend on a platter, topped with macarons, strawberries, flowers, meringue cookies, berries.
5 from 8 votes
Leave a Review »

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

Instructions

For the almond cookie pastry layers:

  1. In a bowl, sift together the flour, almond meal and salt. Set aside.

  2. 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. 

  3. 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.

  4. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

  5. 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:

  1. 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.

To assemble:

  1. Pipe the filling (I use a plain round tip) onto one of the eight shapes.

Course: Dessert
Cuisine: American

Nutrition Information

Calories: 903, Fat: 62g, Saturated Fat: 34g, Cholesterol: 194mg, Sodium: 248mg, Potassium: 155mg, Carbohydrates: 75g, Fiber: 2g, Sugar: 31g, Protein: 12g, Vitamin A: 1960%, Vitamin C: 0.2%, Calcium: 112%, Iron: 3.2%