Cream Tarts or Letter Cookies, Number cookies, cream cakes… they go by many names.To make this cream tart is pretty easy..
1/4 cups AP flour (281 grams) unbleached, keep a little extra for dusting
3/4 cup almond flour (75 grams)
1/2 tsp
14 Tbsp unsalted butter (100 grams) chilled, works out to about 1 3/4 sticks of butter. Chop into small pieces
1/2 cup powdered sugar (63 grams)
1 large egg
1 large egg yolk
a bowl, whisk together the AP flour, almond flour and salt.
Put a paddle attachment onto your stand mixer, then combine butter and confectioner's sugar in mixer bowl. Mix on medium-low speed until combined, about 4 minutes.
Mix in the egg and then the yolk, allowing each to be incorporated before adding the next. In 2 parts, add the flour mixtures, scraping down the sides of the bowl after each part.
Turn bowl over with dough mixture onto a clean lightly-floured work surface. Divide in half, shape into flattened desks and wrap each 1 in plastic warp. Refrigerate for at least 1 hour, or overnight..
1 batch pate sable (almond dough)
2 cups pastry cream
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla
1 Tbsp cold water
1 tsp powdered gelatin
Make your pate sable dough and chill overnight. Let sit at room temp until it's slightly softened, roll out to 1/8" thick on parchment paper. Use a template to cut two shapes. Chill in the freezer 5 minutes.
Bake tart dough at 350F for 10-14 minutes until just starting to brown. Don't underbake or your tart wont be crisp. Let cool
Dissolve your gelatin in the water and let sit for 5 minutes. Melt in microwave for 15 seconds. Let cool to 80F
Whip 1 cup heavy whipping cream in a mixer with sugar and a whisk until thickened. Add in your vanilla and drizzle in your cooled gelatin. Whisk until thick and fluffy.
Fold together the pudding and the whipped cream until smooth. Put mixture in a piping bag with a medium round tip.
Pipe even dollops around the inside and outside edges of the cookie. Lay the next cookie on top and repeat the process. Add on your favorite toppings and enjoy! : to keep fruit fresh and shiny, brush lightly with thinned down apricot preserves.
This tart is not shelf stable and should be refrigerated. It can be kept for up to 24 hours in the fridge before serving..