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Yummy Cream Tart” – delectable dessert made from layers of buttery crust and creamy filling.

A cake that has won the hearts of web surfers worldwide in just a matter of days: the cream tart! Thanks to its colors and simplicity, it is a cake suitable for all ages and perfect for any occasion. All you need to do is create a number from the shortcrust pastry that can symbolize the years of a birthday or, in the case of an anniversary, the time spent together with your loved one. But with this soft and fragrant pastry, you can let your imagination run wild and create the most varied shapes: from a heart for Valentine’s Day, to a flower for Mother’s Day, or a simple round shape for Sunday lunch. The cream tart is a modern dessert that can be customized to your taste. We suggest a fresh and colorful version with strawberries, blackberries, and colorful macarons. For a more distinct contrast, you can make the pastry with a little cocoa, or choose a chocolate cream, and for decoration, you can add meringues, fresh fruit, or edible flowers! Get the best out of this cake and make it perfect for your occasion… even in a savory version!

Cream Tart

– 140g Flour 00
– 125g Almond flour
– 125g Cold butter
– 50g Eggs (about 1 medium egg)
– 25g Sugar

Calories: Difficult
Preparation time: 60 minutes
Cooking time: 30 minutes
Servings: 8 people
Cost: Medium

Note: refrigerate for 2 and a half hours


1. To prepare the cream tart, start with the shortcrust pastry: pour the almond flour, sugar 1, flour 00 2, and diced butter into a bowl. Mix everything together with your hands 3, until crumbly 4. Add the egg 5 and mix everything together quickly 6 until it is all combined 7. Transfer the mixture onto a sheet of cling film 8 and form it into a ball 9. Leave to rest in the refrigerator for a couple of hours.

2. Once cooled, roll out the pastry onto a sheet of parchment paper, using a little flour 10, until it is about 3mm thick. Using a pastry cutter, prick holes in the pastry (11-12) (if you don’t have a pastry cutter, you can use a fork).

3. Place a number stencil 2, 20cm long and 13cm wide (you can cut the shape you need out of a piece of cardboard) over the pastry. Using a sharp knife, cut the shape out of the pastry and repeat the same operation to form another number 2. You can flip it over to optimize space 14. Then remove the pastry around the numbers 15, knead it again, and place it in the refrigerator (5-10 minutes will be enough).

4. Bake the resulting numbers in a preheated static oven at 180°C, on the center shelf for 15 minutes. Then remove from the oven 16, and allow to cool without touching. While the first two numbers are baking, roll out the remaining pastry again until it is 3mm thick. With a stencil, cut out two more numbers with the same dimensions as the number 2, as done earlier, also cut two number 5’s this time 17. Bake at 180°C for 15 minutes on the central shelf. Remove from the oven and let cool completely 18.

5. In the meantime, prepare the cream. Pour the cream into a bowl, add the vanilla seeds 19, and start whisking, adding the powdered sugar 20. When the cream is well whipped, add the mascarpone a little at a time 21, folding it in using bottom-to-top movements to avoid deflating the cream. Once the cream is integrated, transfer it to a pastry bag with a straight tip, 10mm in diameter 13.

6. Place a number 2 and a number 5 side by side on a tray. Then take the cream and form small mounds over the entire surface of the numbers 24.

7. Position the corresponding pastry numbers on top of the cream mounds 25 and apply a second layer of cream, covering the entire surface 26.

8. Decorate with sliced strawberries (washed without green leaves), blackberries dusted with powdered sugar 28, macarons 29 and chocolate curls. Leave to rest in the refrigerator for about 30 minutes before serving your cream tart 30.


The cream tart can be stored in the refrigerator for 2 days under a glass bell. The pastry can be frozen. The cooked numbers can be prepared in advance. However, it is advisable to prepare the cream at the last