Learn how to make your own trendy letter or number shaped cream tart. It tastes divine! You can easily customize this tart with your own letters or numbers.
This cream tart is bursting with flavor! The cookie layers are crisp on the outside, yet soft on the inside. The filling is a rich and creamy mascarpone whipped cream. Top it with your favorite fruits and you have a perfect mouth-watering dessert.
This dough and filling makes enough for one double-layer letter.
- 2 egg yolks
- 4 tbsp very cold water
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 2/3 cup granulated sugar
- 1/2 tsp salt
- 16 tbsp (2 sticks) cold unsalted butter, cut into ¼” cubes
- 8 oz mascarpone (1 cup)
- 1 cup chilled heavy cream
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- Fresh or gumpaste flowers
- Apricot jam (for optional glaze)
Preheat oven to 350 degrees.
In a small bowl, stir together the egg yolks, water and vanilla; set aside.
In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough comes together. Mix with your hands, if needed.
Transfer the dough to a piece of parchment paper, and sprinkle the paper with flour. I first rolled my dough out to ¼” thick, but that was too thick, so I went a little thinner.
Use a template to cut out 2 letters or numbers with a sharp knife. Transfer the dough to a cookie sheet and bake for approximately 12 – 16 minutes or until the edges start to brown.
While the cookies are cooling, prepare the filling.
Beat mascarpone and heavy cream with sugar in a large bowl until the mixture begins to thicken. Add the vanilla extract. Continue beating until the mixture holds a stiff peak.
Place the filling into a piping bag and pipe dollops of the cream beginning with the inner and outer edges of the cookie. Place the second cookie on top and repeat the process with the filling.
Add your favorite toppings! Brush the fruit with watered down apricot jam for shine.
*Keep refrigerated. Best eaten the day it's prepared.