September 7, 2021

Cream Tart

 

Often times people will ask me where I get baking inspiration from and my usual answer, "anywhere and everywhere," probably sounds a bit disappointing, but it's true!  I can't pinpoint anything in particular that inspires me.  Sometimes it's tasting an amazing pastry and wanting to replicate it at home or a friend texting me to to say they've seen a particular dessert and asking if I could make it.  
 
 

In the case of the Cream Tart, it was seeing an Instagram post that was the inspiration.  If you're on social media I'm sure you've seen these cakes before, normally shaped into numbers or letters.   Apparently cream tarts have been popular since 2018, but to be honest I never really paid much attention to them.  After seeing that Instagram post I did some research and discovered that cream cakes weren't so difficult to make. 
 
 
When deconstructed, the tart was comprised of shortbread and some type of filling, then decorated with fresh fruit, meringues, macarons, flowers* and anything else your heart desired.   Once all the components were compiled the actual cake assembly was quite simple.  But you would never think that when you look at the finished cake...so visually stunning and very Instagram worthy!  [*Make sure the flowers you use are safe to put on food! For the "S" cake I mistakenly put a few sprigs on baby's breath but DO NOT DO THIS!  Baby's breath are toxic when consumed. They were immediately removed after taking the photo.]
 
 
I could easily see these cakes being the star dessert for a birthday, baby shower, bridal shower or any kind of party.  Since so many of my friends have birthdays in September (including my own!) they just might be getting a cream tart to celebrate.  
 
This is the recipe I used for the cookie layer which is basically a pâté sucrée (or sweet French pastry dough) but you can also try a simple sugar cookie dough or shortbread dough.  When I get my hands on some fresh clotted cream I'll try using that dough.

Dough  (recipe from Adi Klinghofer
300 grams flour
200 grams cold unsalted butter
50 grams powdered sugar
25 grams sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon salt
 
In a bowl blend together the flour, butter, all the sugar and salt.  When it becomes crumble add the egg and vanilla.  Chill in the fridge for 1 hour.  Flatten the dough on baking paper and let chill in the fridge for 30 minutes.  Cut the number/letter and bake at 350F for about 20 minutes or until golden brown.

Filling, choose depending on your taste, but here are some suggestions:
  • sweetened whipped cream
  • pastry cream
  • diplomat cream
  • buttercream
  • whipped ganache

Letter and Number Stencils

1 comment:

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