The heart cream tart with camy cream and strawberries is a delightful cake designed especially for Mother’s Day. Two heart-shaped shortcrust pastry layers filled with camy cream, an uncooked cream made of cream and mascarpone, to which I added vegetable food coloring to give a touch of color, in this case pink, filled with seasonal strawberries, white chocolate chips, and edible wafer roses for decoration that you can modify as you like.
The recipe is by Simona R. and is taken from the book “La torta della mamma – Le nostre ricette”, Cream tart made of shortcrust with camy cream and strawberries, page 30.
- Difficulty: Medium
- Cost: Economical
- Rest time: 45 Minutes
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Contemporary
- Seasonality: Mother's Day, Spring, Summer
Ingredients
- 3 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup butter
- 1 tsp baking powder
- 2 eggs
- 1 pinch fine salt
- 2 1/4 cups mascarpone cheese
- 1 cup heavy whipping cream
- 2/3 cup powdered sugar
- 1 tbsp food coloring (fuchsia vegetable powder, optional)
- 6 roses (edible wafer)
- to taste strawberries
- to taste white chocolate chips
Tools
- Kitchen Scale
- Stand Mixer
- Flat Beater
- Dough Scraper
- Plastic Wrap
- Work Surface
- Refrigerator
- Fork
- Parchment Paper
- Baking Sheet
- Cooling Rack
- Knife
- Cutter
- Rolling Pin
- Plate
- Kitchen Scale
- Bowl
- Hand Mixer
- Spatula
- Piping Bag
- Spatula
- Star Tip
Steps
To prepare the heart cream tart with camy cream and strawberries…
In the bowl of the stand mixer fitted with a flat beater, add the all-purpose flour, granulated sugar, baking powder, cold butter cut into cubes, eggs, and a pinch of fine salt.
Run the stand mixer for a few minutes, increasing the speed until the ingredients start to come together.
Then transfer the shortcrust pastry onto the lightly floured work surface, form a ball, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes.
After the resting time, divide the shortcrust pastry into two equal portions. Roll them out with a rolling pin to a thickness slightly more than 1/4 inch on the lightly floured work surface or directly on a sheet of parchment paper.
On the first piece of shortcrust pastry, place the heart-shaped cutter (11 inches) and use a knife to cut off the excess dough from the sides and center of the heart. Be careful not to remove too much or too little, as the dough will slightly puff up during baking.
Place the two hearts of the same size on two separate baking sheets to bake together, or bake them one at a time, which might take a few extra minutes.
Prick the shortcrust pastry with a fork, then bake the two heart-shaped bases in a preheated oven at 355 degrees Fahrenheit for 15-20 minutes in fan mode.
When the two shortcrust bases are baked, if baked together, remove them from the oven and let them cool slightly before transferring to a cooling rack, or leave them directly on the baking sheets to cool. If baked separately, remove one base from the oven and wait a few minutes before transferring to the rack, as freshly baked shortcrust pastry is soft and easily breakable. Repeat the process with the other base.
Once the two heart-shaped shortcrust bases are completely cooled, you can assemble and fill them.
With the excess dough from the two bases, you can make cookies by baking them the same way.
In a bowl, add the chilled heavy whipping cream and use the electric hand mixer to whip it for about 5 minutes until it starts to thicken.
Then add the mascarpone, powdered sugar, and optional fuchsia powder food coloring. Mix everything with the hand mixer until well combined.
Use a spatula to transfer the cream into a piping bag (I recommend placing it inside a tall narrow glass to fill it more easily) fitted with a star tip and start filling the cake.
Place the first heart-shaped base on a plate or cake stand (I filled it directly on the cooling rack) and with the piping bag (or simply with a spatula) fill the first heart, then place the other on top and fill it the same way, finishing the camy cream.
Finally, garnish the cake with washed and cut strawberries, white chocolate chips, and roses.
