The berries, macarons, and flowers adorn this lovely cream tart. This is a lovely, elegant dessert that is surprisingly simple and affordable to prepare. Parties, birthdays, babies and bridal showers are all great occasions for this. Also known as cream cakes, cake tarts, and cream cakes, these cream tarts come in a variety of shapes and sizes.
INGREDIENTS
Prep time: 20mins
Cook time: 15 mins
FOR THE COOKIE DOUGH
● 2 sticks unsalted butter, room temperature
● ½ cup granulated sugar
● 3 egg yolks
● 1 ½ tsp Pure Vanilla Extract
● ¼ tsp kosher salt
● 3 cups of all-purpose flour.
FOR THE SWISS MERINGUE BUTTERCREAM
● 6 egg whites
● 2 cups granulated sugar
● ¼ tsp kosher salt
● 4 sticks unsalted butter, room temperature
● 15 ml Pure Vanilla Bean Paste.
TO DECORATE
● Fresh berries: strawberries, raspberries, and blueberries
● Edible flowers
● Macarons
INSTRUCTIONS
FOR THE COOKIE DOUGH
● Preheat the oven to 160°C.
● In the bowl of your stand mixer, beat the butter and granulated sugar on medium speed for 3 minutes, or until light and fluffy.
● In a mixing bowl, whisk together the egg yolks, vanilla extract, salt, and all-purpose flour until just mixed.
● Roll out the dough between two pieces of parchment paper in four equal pieces. Proceed with the remaining 3 dough pieces in the same manner.
● Bake your cookies at 325 F for 14-18 minutes, until gently browned on the edges and firm.
● Before decorating the cookies, let them cool fully.
FOR THE SWISS MERINGUE BUTTERCREAM
● Place a sauce pan with water on the bottom of the burner. Place it on a low heat setting. In a mixing dish, whisk together the egg whites and sugar. Place the bowl over a low-heat saucepan of water. Over a hot water bath, whisk the whites and sugar until a thermometer reads 160 F. If it’s still gritty, keep cooking it until it’s smooth.
● Pour the ingredients into the bowl of your mixer and beat until firm peaks form and the meringue cools to room temperature. Whip it until it’s fully cool.
● Add the salt and stir well. 1 tablespoon at a time, add the butter to the mixer on medium speed until it is well integrated.
● In a separate bowl, combine the vanilla bean paste and the sugar.
● Now, fill a piping bag with the frosting.
TO DECORATE
● Place one layer of biscuits on parchment paper, carefully.
● Fill in the border of the bottom layer by piping dollops of frosting all the way around it. Hover the bag vertically over the cookie to pipe a dollop of frosting. More dollops should be used to finish the cookie.
● Place the top cookie layer on top of the dessert with care. Fill in the top layer with dollop after dollop.
● Start with the larger pieces when decorating your dessert. Start with the macarons and strawberries. Fill up the gaps with flowers and smaller fruit such as raspberries and blueberries.
NOTES
● It is advisable to consume cream tarts within 24 hours of decorating them. It can, however, be kept in the refrigerator for up to 3 days, lightly wrapped.
Last Updated on August 30, 2021
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