Visual learner? Watch Me Make This Cream Tart Cake From Start To Finish!
Okay fine, I’ll bite! You got me! I couldn’t resist!
I’m talking about this new cream tart cake trend that’s been sweeping through Pinterest, bakeries and my facebook feed since early January.
Have you seen these?
I know I’ve been going HARD on the sugar and carbs lately here on Divas Can Cook lately, but I blame you guys for requests. Can’t.Resist. Must.Have.Cake.
Oh, wait, before you continue reading let me warn you. Once you start making these cream tart cakes for people, you will get asked to make them… often!
People will seek you out and offer to pay you for a personalize cream tart cake once word gets out.
This may be a good or bad thing.
A while back my sister, the baker, sent me a photo of a number cream tart cake she’d made for a friend. Honestly, I was kinda confused on what it was.
What the heck is this…Cream Tart Cake you speak of?
Was it a cookie? A cake? And why the heck did it have some much stuff piled up on it? It looked beautiful nonetheless!
Helloooo Cream Tart Cake. The floodgates opened, and I’ve been getting so many requests for me to try my hand at one.
There is no need to google “cream tart cake near me” when you can quickly make your own! I was surprised at how easy they were to create.
Cream Tart Cakes are the new “it” cake! And food bloggers have been having a blast creating their custom (number, letter, shape) cream tart cakes! It’s been awesome seeing all the creativity flowing. All unique little works of art.
The original cream tart cake is being traced back to baker Adi Klinghofer. OMG check out all the gorgeous cream tart cakes on her Instagram! So talented!
Don’t they just scream bridal showers, brunches,… SPRING!!!!
Ok so I knew my decorating-challenged self couldn’t hold a candle to Adi’s cakes, but I couldn’t resist trying it out and showing you guys my results!
I LOVE the cookie-cake and filling part but uh….my decorating..um…yeah, I’m not gonna quit my day job.
You have GOT to try a cream tart cake though! Who cares if you suck at decorating, it’s art! They are seriously so easy, fun and beautiful. And what great personalized gifts they make!
And what I’ve discovered from looking at all the recreations of cream tart cakes out there is that there really isn’t a wrong way to do it! Use what you want!
The “cake” part is a cookie. Some folks use wafers, pound cake, crust or sugar cookies. I’m using a tweaked version of my southern tea cake. I like the soft, yet firm texture of these cookies.
They go well with the simple cheesecake filling. I threw a trio of coconut, lemon and vanilla extract to the mixture and it’s lovely.
I’ve seen these cream tart cakes decorated with so many things from fresh flowers and macaroons to fruits and candy. Let your imagination run wild!
You really can customize them to any flavor combination you like.
I’ve already got my eyes on a lemon cream tart cake. Oh, my! With candied lemon decorations, yellow roses, and a lemon mascarpone filling. How amazeballs would that be?!
Yep, I can tell cream tart cakes are gonna be my new boo for a while.
Kinda like how I couldn’t stop making cake pops when they first came on the scene!
I decided to make this cream tart cake just for me as my birthday cake. Every year I make myself a new birthday cake that I’ve never tried, and this is the cake for 2018!
I topped with a few of my favorite fruits, a few mini fresh flowers, and candy flowers.
Be sure to serve this cake the day you make it since the filling makes the cookie a bit soft when it’s been sitting for a while. Which really isn’t a bad thing to me but hey, whatever floats your boat.
Happy cream tart cake making!!
Cream Tart Cake
- COOKIE CAKE
- 1/2 cup butter room temperature
- 1 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon coconut extract
- 1/4 teaspoon lemon extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- CHEESECAKE FILLING
- 1 cup heavy whipping cream
- 3/4 cup powdered sugar divided
- 8 oz cream cheese softened
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1/4 teaspoon lemon extract
- Toppings: Fresh pesticide-free edible flowers, candy flowers, fresh fruits, etc.
- Preheat oven to 350 F.
- In a large bowl cream together butter and sugar.
- Beat in egg.
- Mix in extracts. Set aside.
- In a medium-size bowl, whisk or sift together flour, baking soda, and salt.
- Add dry ingredients to wet ingredients, alternating with milk, until a dough forms.
- Turn dough onto a floured surface and knead gently until dough is soft. Add more flour only as needed.
- Shape dough into a disc and cover with plastic wrap.
- Refrigerate until dough is thoroughly chilled. (About 1 hour)
- Divide dough into two equal-sized balls.
- When the dough is soft enough to roll, place dough between parchment paper and roll each ball 1/4 inch thick.
- Cut out your desired shape twice. (Using a paper or plastic template is best)
- Place shapes on a pan lined with parchment paper. (I cut my letters out on parchment paper so that all I have to do is lift it onto the pan).The dough should still be very cold before going into the oven. Refrigerate dough before baking if needed.
- Bake for 8-12 minutes or until lightly golden around the edges. (may need less time)
- Let cool completely.
- To make the filling, add heavy whipping cream and1 tablespoon powdered sugar in a large bowl.
- Beat until fluffy with stiff peaks. Set aside.
- In a large bowl, cream together cream cheese, vanilla, coconut, lemon extracts and remaining powdered sugar until creamy.
- Fold in whipped cream.
- Add filling to a piping bag with a 2A size tip. (Refrigerate filling to firm up, if needed)
- When ready to assemble, place the first cookie down and pipe on dots along the edge of the cookie.
- Carefully, top with final cookie and pipe dots around the edges and center of the cookie.
- Decorate as desired
- Serve and enjoy!