Cream Tart Cake Recipe
These beautiful Cream Tart Cakes have been popping up all over my IG and Pinterest so I thought I would attempt one for my cousins graduation cake. I have been seeing a lot of double digit numbers and letters, but we decided to go for the full 2-0-1-8
The more I researched my recipe, I concluded that the French biscuit recipe was sort of like a sugar cookie. So being pregnant with 2 tots, I opted for a shortcut and went with store bought cookie dough.
I rolled out the dough and stenciled the numbers from templates I got off Google and these cake boxes for transportation are from my local Shop Rite bakery $1 each. They make them look so professional with the gold boards!
I cooked each cookie by themselves on a cookie sheet for 14 minutes at 350 degrees.
I had to chill each cookie (15 min) in the freezer before baking to prevent them from spreading. This step is super important! I made 8 cookies, 2 of each number.
Now for the Marscapone Filling:
This is beyond delicious and you will need to multiply this recipe for as many numbers or letters as you’re making. Each number used a full recipe.
8oz Marscapone Cheese
8oz Heavy Cream
1/4 cup Sugar
1tsp Vanilla Extract
Put everything into a mixing bowl and beat until high peaks. Then you put into a piping bag. I cut the ends off of a plastic piping bag and it made the right sized circles. Cut at about 1cm at the tip.
I made circle puffs about 1 1/2 inches in diameter. If you aren’t going to decorate immediately, refrigerate your iced cakes.
For decorating I used raspberries, strawberries and blueberries tossed in lemon juice and sugar, Lindt blueberry chocolate truffles, strawberry macarons, pink Mentos, pink licorice candy, and edible pansy flowers.
Definitely refrigerate at all times before serving!