The Cream Tart Letter M is the perfect cake to make if the person celebrating has a name that starts with M!
I already talked about the cream tart here and explained that different bases can be used to make it. They can be decorated creatively, and I chose the sablé shortcrust pastry decorated according to the celebrant’s tastes.
After creating the template of the ideal size (search on Google), I printed it out and transferred it onto a cardboard for convenience, rolled out the dough, and cut out two M’s.
Once the bases are baked, there is a wide choice of creams to use for filling the cream tart, and among the many I could make, I chose two types of ganache (gianduia and dark chocolate) and finally let creativity flow for the decoration!
The cake was a real success, it was enjoyed a lot by both my son Marco (the celebrant) and all the diners who ate it!
Follow me in this mini-tutorial, and you will be able to create your own Cream Tart Letter!
READ THE FAQs AND TIPS FOR MANY USEFUL SUGGESTIONS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 12/15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 3/4 cups all-purpose flour
- 1 cup almond flour
- 7 oz butter
- 1 1/4 cups powdered sugar
- 2 eggs (equivalent to 2)
- 12 3/4 oz 50% dark chocolate
- 1 2/3 cups heavy cream
- 14 oz gianduia chocolate
- 1 2/3 cups heavy cream
- chocolates (of choice)
- Oreo® cookies
- macarons
Tools
- Baking Mats
- Pastry Tools
Steps
Sablé shortcrust pastry can also be prepared 2 days in advance and stored in the fridge; bake it the day before it will be served. Read the procedure here
Ganache creams should always be prepared the day before use. Read here
After rolling out the shortcrust pastry to about 1/4 inch thickness, place the cardboard template and cut the shape; to prevent it from breaking, you can also cut 2 halves of the M and then join them with a piece of dough (any imperfections will be covered by the decorations).
Ensure the cuts are even and trim the edges if necessary.
Join the two halves of the letter if needed, and refrigerate the first tray. Repeat the operation for the second M and in the meantime, preheat the oven.
Bake each letter for about 15 minutes and remove from trays only when cool.
Place the ganache creams in two piping bags (choose the nozzle you prefer). To secure the letter on the tray, squeeze some cream under the first letter. Start decorating the edges.
Decorate the entire base, then gently place the second letter and repeat the process.
Finish the decoration with the chocolates, pralines, and cookies you have chosen to use.
Tips
– If during assembly one or both letters accidentally break, do not worry because nothing will be visible. If possible, get help, especially when positioning the second letter.
– Consider the serving time of the cake (because pralines and cookies in the fridge are sensitive to humidity) and based on that, do the final decorations; I decorated shortly before 1 PM, and the cake was consumed around 4 PM.
FAQs
What is the difference between classic shortcrust and sablé shortcrust?
Sablé shortcrust has a finer and more crumbly, almost “sandy” texture, thanks to the method of sanding the butter with flour. It is ideal for more elegant bases like that of the cream tart.
How is it preferable to bake the shapes?
Use a perforated baking tray or parchment paper + baking weights to prevent deformation. If you have perforated mats, place one on top of the dough shape before baking to keep it flat.
How long does it last?
The cream tart can be kept in the fridge for 2-3 days, covered. However, the shortcrust loses some of its crunchiness over time.
Can I use a different cream from ganache?
Yes! You can use a diplomat cream, mascarpone and cream, or even a light buttercream. The important thing is that it is firm enough to support the structure.
Can I make a gluten-free or lactose-free version?
Of course! Use gluten-free flour for the base and plant-based cream with lactose-free dark chocolate for the ganache. (obviously, make sure they are certified, but if you ask this question, you already know this)
