How to Cooking

How to Cooking

How to cooking

How To Make Cream Tart

This dessert is simply very impressive. Very easy to prepare and looks quite nice. Layers of cookies topped with your favorite frosting and garnished with fresh berries, flowers, and even macarons seem to be among the trending cakes this year.

How To Make Cream Tart

Source: Home Cooking Adventure


Makes 8-10 servings
Pate Sablee
1 cup (226g) unsalted butter, room temperature
1/2 cup (60g) powdered sugar
1 egg
2 1/4 cups (280g) all-purpose flour
1 cup (100g) ground almonds
1/2 teaspoon (2g) salt
1 teaspoon (5g) almond extract

Mascarpone Frosting
9 oz (250g) Mascarpone cheese
2/3 cup (80g) powdered sugar
1 teaspoon (5g) vanilla extract
1 1/4 cups (300g) whipped cream, chilled

1. Prepare pate sablee. In a large bowl, mix butter with powdered sugar until fluffy and smooth. Add eggs and continue mixing until well combined and creamy. Add almond extract and mix to combine.

2. Sift flour with ground almonds and salt in a medium bowl, whisk and add to butter mixture.

3. Use a wooden spoon to mix the flour mixture into the butter until combined. Make sure you don’t over knead the dough.

4. Divide the dough in half and cover each dough with cling film, arrange in plates and place in the refrigerator for at least 30 minutes.

5. Roll each piece of dough between two pieces of parchment or plastic wrap until it is about 10 in (25cm) in diameter and about 5-6 mm thick.

6. Use a 9-inch (23-24 cm) ring to cut a circle and use a 4.5-inch (12 cm) diameter bowl or ring to cut the center. Remove excess flour. Repeat with the rest of the dough and place the dough rings in the refrigerator for about 30 minutes before baking.

7. Preheat oven to 350F (180C).

8. Bake for 12-15 minutes or until golden brown. Let cool completely.

9. Prepare Mascarpone Frosting: In a large bowl, mix Mascarpone with powdered sugar and vanilla until combined.

10. In another bowl, mix cream until stiff peaks form. Gradually add in the Mascarpone mixture. Place the translucent coating in a piping bag with a moderately rounded tip, (9-11mm).

11. Place a cookie sheet on a serving plate and top with a little frosting. Put even frosting on top of cookies. Top with other cookies and pipe again with frosting.

12. Refrigerate until ready to serve, up to 24 hours before serving.

13. Garnish with fresh berries, flowers, chocolate or macarons. Interesting!


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