The Cream Tart with Camy Cream and Mascarpone is one of the most elegant cakes I know. There are many variations for the shortcrust pastry, but the original is the almond shortcrust pastry. The same goes for the filling. The original is a delicious egg-free Mascarpone Cream, but even here we can use our imagination and prepare the cream we prefer. The only precaution will be to add sheet gelatin to give more consistency to the cream and ensure it holds the cake. I used my fail-proof Camy Cream with Mascarpone. For the decoration, unleash your creativity. Here are some ideas for cream tart.
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Day
- Preparation time: 30 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 21 oz all-purpose flour
- 14 oz butter
- 3 1/2 cups powdered sugar
- 1/4 cup granulated sugar
- 1 pinch salt
- 2 tsps vanilla extract
- 2 eggs
- 18 oz Camy Cream
Tools
- 2 Bowls
- 2 Baking Pans
Steps
After a couple of hours, roll out the dough onto floured parchment paper.
Proceed with the shapes you need. In my case, a 30.
Place the obtained numbers on the baking sheet covered with parchment paper and let rest for 30 minutes in the fridge before baking.
Bake at 356°F for about 10/15 minutes, let it cool, and transfer it to the tray you will use.
Prepare the Camy Cream with Mascarpone and transfer it to a piping bag using a smooth tip. And start filling the first layer of the cream tart with small dollops.
Overlap the second layer of cake and proceed with the dollops.
When you are done, let the cream tart rest in the refrigerator until it’s time to serve it.
A few minutes before serving, decorate the cream tart. Decorating it earlier might ruin the decorations.
I used sugar paste decorations and shortcrust decorations.
With the addition of some macarons and some sugar pearls.
