The Cream Tart is beautiful, scenic, and perfect for celebrating a birthday, Mother’s Day, or Valentine’s Day. It is a dessert made with two layers of sablé pastry alternated with mascarpone cream or camy cream, but its peculiarity lies in decorating the top layer in a thousand ways, with macarons, edible flowers, cookies, sprinkles, in short, let your imagination run wild. You can also prepare it in different shapes such as letters, numbers, Christmas tree, round, square depending on the occasion to be celebrated.
The shape I chose is a heart, and I made the mold by drawing it by hand on a white A4 sheet and its dimensions are 8×8 inches. The cream tart was invented by the famous Israeli pastry chef Adi Klinghofer, and you can find photos of her wonderful creations online. Let’s move on to the recipe, let’s prepare it together.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 545.93 (Kcal)
- Carbohydrates 50.85 (g) of which sugars 21.86 (g)
- Proteins 8.42 (g)
- Fat 36.11 (g) of which saturated 17.42 (g)of which unsaturated 6.36 (g)
- Fibers 1.09 (g)
- Sodium 92.97 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the cream tart
- 2 1/2 cups all-purpose flour
- 9 tbsp butter
- 1 2/3 cups powdered sugar
- 1 egg
- 1 egg yolk
- 1 pinch salt
- 1 tsp baking powder
- 8 oz mascarpone
- 2/3 cup heavy cream
- 3 1/2 oz sweetened condensed milk
- 4 macaron
- glittery sugars
- cherries (candied red)
You will need
- Piping bag
- Bowl
- Parchment paper
- Electric beaters
Prepare the cream tart
In a bowl, place the cold butter cut into pieces, the grated lemon zest, and the flour, working the mixture quickly with your hands to make it sandy. Then add the powdered sugar and egg yolks, knead quickly to create a smooth dough, wrap it in plastic wrap and let it rest in the refrigerator for at least 6 hours.
Remove the sablé pastry from the fridge and divide it into two parts. On the work surface with a rolling pin, roll out the first piece of sablé pastry on a sheet of parchment paper to a thickness of about 1/5 inch. Position the heart shape that I previously cut from an A4 sheet (8 x 8 inches) and cut with a knife, then prick it with a fork.
Transfer it to a baking tray and place it in the freezer for about ten minutes, so during baking, it will not lose its shape. (This step should be done for both bases).
After resting, bake in a preheated oven at 340°F (convection) for about 15/17 minutes. When slightly golden, remove it from the oven and proceed with the other dough in the same way. Once baked, let them cool completely before assembling the cream tart. (You can prepare the bases a day in advance).
In a bowl with electric beaters, whip the cold cream and set aside. In another bowl, work with the electric beaters to make the mascarpone creamy and smooth, then add the sweetened condensed milk in a stream to obtain a nice smooth cream. Then add the whipped cream and mix with a pastry spatula, our camy cream is ready.
Here comes the most exciting part of the recipe, the assembling, and decorating.
Place the first sablé heart on the plate, fill the piping bag with a smooth nozzle with camy cream, and decorate with dollops of cream. Place the second heart on top, decorate it with cream, and then let your creativity run wild. With edible flowers, white or colored meringues, fresh fruit, dried fruits, chocolates, macarons, marshmallows, colorful sprinkles, or, as I did, with leftover pastry, I made small cookies. In short, the possibilities are endless, but above all, creativity has no limits!
Susy’s Tip for the Cream Tart
You can prepare the sablé pastry up to three days in advance and store it in the refrigerator wrapped in plastic wrap.
Bake the pastry the day before and store it in a dry and covered place.
The cake should be assembled no more than three hours before serving; otherwise, the pastry will become soggy.
The cake should be stored in the refrigerator for a couple of days.
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See you soon, Susy
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