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
Instructions
For the almond cookie pastry layers:
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In a bowl, sift together the flour, almond meal and salt. Set aside.
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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.
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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.
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Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
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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:
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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:
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Pipe the filling (I use a plain round tip) onto one of the eight shapes.