Cream Tart Recipe - New Cake Trend
Two layers of almond cookie dough filled and topped with cream cheese whipped
cream, then decorated with berries, macarons, and flowers.
Servings: 6 cakes
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
- 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.
Video
Notes
Mascarpone can replace cream cheese for a silkier filling
Nutrition
Calories: 903kcal | Carbohydrates: 75g | Protein: 12g | Fat: 62g | Saturated Fat: 34g | Cholesterol: 194mg | Sodium: 248mg | Potassium: 155mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1960IU | Vitamin C: 0.2mg | Calcium: 112mg | Iron: 3.2mg
