Valentine’s Day Cream Tart is my version of the many number-shaped cakes that became viral on the web a few months ago, a delicious and beautiful idea created by the fantasy and creativity of Israeli pastry chef Adi Klinghofer in Tel Aviv.
The dough I used to make (let’s say try to make, hehe) the ring shapes with a little sparkle is a classic shortcrust pastry but you can use puff pastry, sable pastry, or even a dough like the victoria sponge cake !
You can also clearly use a cocoa shortcrust pastry like this Knam recipe…
For the filling you can explore a thousand and more flavors according to your personal taste with pastry cream, fruit cream, camy cream, dark and/or white chocolate ganache …
This engagement ring(diamond ring cake) is a bit crooked, it’s not exactly perfect: I tried to fix it to the right then it was crooked to the left and so… I said that’s it, today that’s the best I can do!!!!!
The Cream Tart or rather the dough bases and the filling cream can be made in advance (respectively 2 days and 1 day) and assembled on the day of the event itself a few hours before the event because then the dough absorbs the cream and becomes an unpresentable dessert.
The final decorations should be done 5 minutes before serving it at the table and they can be many like:
– macarons;
– fresh fruit;
– edible flowers;
– small meringues;
– cookies;
– chocolates;
– gummy candies:
and so much more!!!
It is clearly an impressive cake but you need to take care of it and put love into it …
For the design, I took inspiration from this 
VALENTINE’S DAY CREAM TART
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 45 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: International
Ingredients VALENTINE’S DAY CREAM TART
- 2 medium egg yolks
- 80 g powdered sugar
- 1 pinch salt (fine)
- 150 g butter (cold)
- 300 g all-purpose flour
- 500 g mascarpone
- 1 1/2 cup condensed milk
- 2 tablespoons powdered sugar (heaping)
- 200 ml heavy cream
- to taste meringues (homemade)
- to taste sugar sprinkles (heart-shaped and others)
- to taste raspberries
- to taste strawberries
- a few ruby chocolate dragees
- a few shortcrust pastry hearts (made with leftover dough shaped like rings)
Tools VALENTINE’S DAY CREAM TART
- Baking trays
- Parchment paper
FOR THE PREPARATION OF THE VALENTINE’S DAY CREAM TART RECIPE
Put all the ingredients in the mixer, pulse the blades to avoid overheating and reduce everything to crumbs.
Knead and roll out the shortcrust pastry between 2 sheets of parchment paper.
For the thickness… not too thin but not 1 cm thick, at least for me!
Trace the shapes of our ring (diamond ring cake) on the shortcrust pastry and refrigerate the shortcrust pastry rings for at least 30 minutes.
After the time has passed, bake the Valentine’s Day cream tarts at 356°F for about 12/15 minutes or according to your oven’s characteristics… be careful because it only takes a moment to burn everything!
I also baked some heart-shaped cookies with which I later decorated the Valentine’s Day cream tart.
While the shortcrust shapes are cooling, prepare the filling by putting the mascarpone in a bowl and mixing and softening it with the condensed milk and powdered sugar.
Also add the whipped cream and leave everything in the refrigerator until it’s time to garnish the Valentine’s Day cream tart.
While the already made bases are cooling and the mascarpone cream is solidifying in the fridge, prepare the chosen fruit.
Remove the stems from the strawberries, wash them, and cut them into wedges, patting them dry.
Carefully wash the raspberries, then place them on paper towels to eliminate moisture.
Of course, you can use other types of fruit, maybe even exotic ones like mango, papaya, kumquats… whatever you prefer!
Place the first shortcrust pastry ring on the surface and after putting the cream in a piping bag, fill and cover the entire ring.
Now place the fruit covering the entire surface and place the second ring on top.
Decorate with fresh fruit (I tried to highlight the “precious stone” by using only sliced strawberries and some sugar paste flowers), then add the small meringues, sprinkles, and ruby chocolate dragees (a very particular taste, more persistent and fruity). Serve on the table and… Happy Valentine’s Day!!!
Annalisa
