Cream Tart

2018-04-27 16:12:41

by Home Cooking Adventure

3556

Cream Tart

Either known as Cream Tart Number Cake or Alphabet Cake this dessert is simply impressive Very easy to prepare and looks quite astonishing Cookie layers filled with your favorite frosting and decorated with fresh berries flowers and even macarons seems to be one of the cakes in trend this year To print the recipe check the full recipe on my blog Ingredients Makes 8 10 servingsPate Sablee1 cup 226g unsalted butter room temperature1 2 cup 60g powdered sugar1 egg2 1 4 cups 280g all purpose flour1 cup 100g ground almonds1 2 tsp 2g salt1 tsp 5g almond extractMascarpone Frosting9 oz 250g Mascarpone cheese2 3 cup 80g powdered sugar1 tsp 5g vanilla extract1 1 4 cup 300g whipping cream chilled1 Prepare pate sablee In a large bowl mix butter with powdered sugar until light and fluffy Add egg and continue mixing until well combined and creamy Add almond extract and mix to combine 2 In a medium bowl sift flour with ground almonds and salt whisk and add to butter mixture 3 Use a wooden spoon to incorporate the flour mixture into the butter until combined Make sure you don t overwork the dough 4 Divide the dough in two and wrap each piece of dough with plastic wrap form into disks and refrigerate for at least 30 minutes 5 Roll each piece of dough between two pieces of parchment paper or plastic wrap until it s about 10 in 25cm in diameter and about 5 6 mm thick 6 Use a 9 inch 23 24 cm ring to cut a circle and use a 4 5 inch 12 cm diameter bowl or ring to cut the center Remove the excess dough Repeat with the other piece of dough and refrigerate the dough rings for about 30 minutes before baking 7 Preheat oven to 350F 180C 8 Bake for 12 15 minutes or until golden brown Allow to cool completely 9 Prepare the Mascarpone Frosting In a large bowl mix Mascarpone with powdered sugar and vanilla until combined 10 In another bowl mix cream until stiff peaks form Gradually fold into the Mascarpone mixture Put frosting in a piping bag with a medium round tip 9 11mm 11 Place one piece of cookie on a serving platter and fix with with a bit of frosting Pipe even dollops of frosting on top of the cookie Top with the other cookie and pipe again with frosting 12 Refrigerate until ready to serve up to 24 hours before serving 13 Decorate with fresh berries flowers chocolate or macarons Enjoy Josh Leake Benjamin Young SummerUse In Wondering In Love With YouFollow me