Today I’m presenting my latest number 60 cream tart with a crown. It’s a cake I prepared for my aunt’s birthday. Unfortunately, since I no longer work part-time, I don’t have the time I used to have to dedicate to desserts. But if a loved one asks me for a favor, I can’t say no, as in this case.
To be honest, this number cream tart is really a simple dessert to prepare. Just print out the number in A4 format and carefully cut the dough twice for each number, and possibly another decoration like the crown that I hand-drew. But now let’s see together how to prepare it in the following recipe.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 2 Hours 30 Minutes
- Cooking time: 20 Minutes
- Portions: 18-20
- Cuisine: American
- Seasonality: All Seasons
Ingredients
- 5.3 oz powdered sugar
- 2 eggs
- 8.8 oz butter
- 13.2 oz potato starch
- 9.5 oz flour
- 1 packet baking powder
- 2 teaspoons vanilla extract
- 1 pinch salt
- 17.6 oz mascarpone
- 12.3 oz lactose-free cream for cooking
- 7.1 oz condensed milk
- as needed red fruits
- 6 macarons (different flavors)
- as needed wafer discs (butterflies or flowers)
Steps
The first thing to do to prepare a number cream tart is to download from the internet or draw the number you need on an A4 paper. The dimensions should be the entire size of the sheet, so 210 x 297 mm. Then cut out the numbers, and if you want, make a cardboard out of it. ATTENTION: this recipe is for a cake for 2 large numbers 210 x 297 mm each!!! As for the crown, I drew it to the dimensions I deemed suitable for the number. So I did not download any design.
Prepare the sablé pastry: in the bowl of the stand mixer, pour in the cold butter cut into pieces and the powdered sugar. Whisk for a couple of minutes with the dough hooks, then continue by adding the eggs one at a time to blend them, the vanilla extract, and finally flour, starch, and baking powder alternating them. Pour the dough onto a work surface, work it for a couple of minutes with your hands, and wrap it in plastic wrap, placing it in the fridge for 30 minutes. Now continue preparing the cream: whip the well-chilled cream and place it in the fridge. In a separate bowl, pour the mascarpone and condensed milk slowly and with beaters let it incorporate. Take the whipped cream and gently fold it into the mascarpone/condensed milk mix with a spoon until you get a smooth cream, then place it in the fridge.
Now divide the dough into 4 equal parts, better if you weigh each piece. Roll each piece between 2 sheets of parchment paper ensuring that the thickness is about 3/8 inch.
Then cut out the number 6 twice, the number 0 twice with the cardboard templates you created and with the leftover dough make a crown of the desired size, even smaller than the one I made is fine.
Bake the obtained numbers and the crown in a preheated oven at 350°F for about 15-20 minutes in a static oven. When all the shapes are baked and well cooled, start composing your number cream tart.
On a large tray at least 12 x 24 inches, place the first base of numbers and crown next to each other. ATTENTION: To prevent slipping, place some cream in various spots so that the sablé pastry sticks to the tray.
Now form little tufts with the cream you placed in the piping bag, making sure to start from the edges so that the final effect is uniform. Position the second layer of sablé pastry on the respective numbers and repeat with the cream. Then place it in the fridge to firm up.
Before serving your number 60 cream tart, I recommend decorating it with fresh fruit and macarons to avoid the fruit blackening or drying out. As for the wafers, I suggest placing them on your cream tart just a few minutes before serving because the moisture from the cream would make them melt.
If you also love this dessert, I recommend taking a look at my CREAM TARTS with and without baking.
Saby suggests…
You can decorate your number 60 cream tart however you prefer, with chocolates or different flavored cookies, but I find that the combination with fruit is always perfect. And when are you making your next cream tart?
