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Cream tart cake

Cream tart cake
Yield: 1

Cream tart cake

Cream tart cake recipe

The cream tart cake is the cake that has everyone talking. An absolute novelty that is proving to be a huge success. It is a dessert with an immediate visual impact, elegant and very versatile, as it can be decorated as desired with fresh fruit, macarons, chocolates, wafers, biscuits, meringues, and marshmallows, allowing the imagination to run wild.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 500 g of flour 00
  • 300 g of butter
  • 200 g of powdered sugar
  • 4 medium egg yolks
  • 1 teaspoon of vanilla extract and grated
  • sable dough ingredients
  • 600 ml of whole milk
  • 6 yolks
  • 130 g of sugar
  • 65 g of cornstarch (corn starch)
  • 1 vanilla bean or 1 teaspoon of vanilla extract
  • 250 ml of fresh whipping cream
  • 50 g of powdered sugar

Instructions

    1. Begin the cream tart preparation by making the sablè dough. As an alternative to sablè dough, a classic shortcrust pastry can be made with half a sachet of baking powder for cakes to make it softer, or two layers of biscuit dough or the thin sponge cake that is typically used to make stuffed rolls.
    2. To make the sablè dough, in a planetary mixer, a mixer, or the Thermomix, combine all of the flour and cold butter cut into small pieces, then add the grated zest of a lemon or two teaspoons of vanilla extract.
    3. Work the mixture until it resembles sand, then add the egg yolks and all of the icing sugar.
    4. Continue to process the shortcrust pastry with the planetary or mixer, or by hand, until the dough is compact and homogeneous.
    5. Cut the dough into two equal parts, roll them out slightly, and wrap them in cling film. Refrigerate the two portions of shortcrust pastry for about 40 minutes to compact. Meanwhile, draw the desired shape on cardboard or parchment paper, which can be a number, a letter, or a symbol. Remove the shape and set it aside. I made several of the same length as the dripping pan, which is the classic black, low pan that comes with the ovens. The length of the number is approximately 32-35cm, and the width varies depending on the number to be made, but it is slightly more than 20cm. After the required time has passed, roll out the sablè pastry to a thickness of about 1 cm on a well-floured surface. Place a piece of cardboard on top of the pastry. In the case of biscuit dough, the shape will be cut after it has been baked.
    6. Using a sharp knife, cut out the pastry.
    7. Place the number or letter carefully inside a baking tray lined with parchment paper. Biscuits can be made with the leftover shortcrust pastry. It can be refrigerated for 48 hours or frozen for approximately 3 months.
    8. Bake for 12-15 minutes, depending on the oven and the thickness of the biscuit, in a preheated oven at 180 °, static mode. The edge of the biscuit should be slightly colored. While the first biscuit is baking, prepare the second and place it in a baking tray. It is critical to allow the biscuit to cool completely before removing it from the pan; otherwise, it may break
    9. Allow the two layers of biscuit to cool before preparing the diplomatic cream or a dense egg-free mascarpone cream. Set aside the milk that has been heated with the vanilla seeds or extract. Sift the sugar and cornstarch together to prevent lumps from forming. Work the egg yolks with the sifted cornstarch and sugar until they form a very thick cream.
    10. Little by little, pour in all of the warmed milk. Transfer the liquid mixture to a saucepan and cook, stirring constantly, over medium heat until the cream is completely thickened.
    11. To avoid the formation of a patina on the surface, transfer the cream to a container and allow it to cool completely with the film in contact. Meanwhile, whip the cream vigorously and set aside. When the cream has completely cooled, it will be extremely thick. Work it for a few minutes with a hand whisk to get it back to a creamy consistency before adding the whipped cream.
    12. Mix the two ingredients together thoroughly until you have a smooth and thick cream.
    13. Begin assembling the cake after you've completed all of the components for the cream tart. Transfer the cream to a pastry bag fitted with a smooth nozzle or a disposable pocket with the tip cut off. Place the biscuit on the serving dish.
    14. Finally, garnish with marshmallows, macarons, chocolates, wafers, sugar flowers, meringues, macaroons, fresh or candied fruit, as desired.

Notes

  • I refrigerated the cream tart overnight. The cake was soft and delicious the next day when it was cut.

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