Thanks to its colours and its simplicity, the cream tart is a cake suitable for all ages: Simply cut a shape or number out of the shortcrust pastry.
The cream tart is a modern dessert that can be customized according to your tastes. We suggest a fresh and colourful version with currants and edible flowers.
For a sharper contrast, you can make the pastry with a little cocoa, or choose a chocolate cream, and for the decoration you can indulge yourself by adding meringues, fresh fruit, hearts or coloured sugar beads!
For the pastry
• 140g plain flour
• 125g almond flour
• 125g cold butter
• 50 g eggs (about 1 medium)
• 25g sugar
For the cream
• 200g fresh cream
• 200g Mascarpone cheese
• 50g icing sugar
• ½ vanilla pod
• Edible flowers to taste
• Currants to taste
• Little hearts or coloured sugar and meringues to taste
1) To prepare the cream tart, start with the shortcrust pastry: pour the almond flour, sugar, plain flour and butter (cut into small pieces) into a bowl. Work everything lightly between your fingertips until you get a crumbly mixture.
2) Add the egg and knead quickly and lightly bringing the mixture together in a ball of dough. Wrap the ball in a sheet of cling film and let it rest in the refrigerator for a couple of hours.
3) Once cold, roll out the dough on a sheet of parchment paper, using a little flour, until you get a thickness of about 3mm. Position the stencil of the shape you prefer and using a small knife cut two equal shapes from the pastry. Then prick the dough with a fork. Bake at 180 degrees for 15 minutes.
4) Meanwhile, prepare the cream: pour the cream into a bowl, add the vanilla seeds, and start whipping by adding the icing sugar.
When the cream is well whipped, add the mascarpone a little at a time and fold it carefully to avoid removing the air from the cream. Transfer it to a piping bag with a 10mm smooth nozzle.
5) Now, you just have to compose your cake on a nice plate or tray. Take the base and pipe the cream to form tufts over the entire surface. Gently lay the second layer of pastry and cover this too with tufts of cream.
6) Decorate with currants, edible flowers, coloured sugar hearts and meringues. Let it rest in the refrigerator for about 30 minutes before serving your cream tart.
The cream tart can be kept in the refrigerator for 2 days under a glass bell. The pastry can be frozen.
It is advisable to prepare the pastry the day before to make it easier to work with. It is possible to replace 30g of flour with 30g of cocoa to obtain the cocoa shortcrust pastry.