Cream Tart Cake Recipe
Learn how to make a star-shaped cream tart cake inspired by the number cakes on Instagram!
Servings 8 servings
Calories 591kcal
Ingredients
Sugar Cookie
- 3¼ cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. fine salt
- 1 cup unsalted butter room temperature
- 1½ cups sugar
- 1 large egg
- 2 tsp. vanilla extract
Cream Filling
- 8 oz. cream cheese cold
- 1 cup heavy cream cold
- ¼ cup sugar
- 1 tsp. vanilla extract
- 1 vanilla bean optional
Instructions
Sugar Cookie
- Preheat oven to 350° F.
- Combine flour, baking powder, and salt in medium bowl. Set aside.
- Cream butter and sugar for 3 minutes using electric mixer until mixture is light and fluffy.
- Add egg to butter mixture and let combine for 30 seconds.
- Add vanilla.
- Reduce speed and add flour. Mix until dough starts to come together into a ball.
- Divide dough in three equal balls and roll first ball between two layers of parchment paper until ¼” thick.
- Cut out desired matching shapes, re roll scraps as needed. Press unused dough into discs, wrap in plastic, and transfer to freezer to be used for a future recipe.
- Transfer parchment with cutout cookies to baking sheet.
- Bake for 12 minutes or until edges of cookies are light golden brown.
- Remove from oven, place on wire rack, and let cookies cool completely.
Cream Filling
- Beat cream cheese, heavy cream and sugar on high until mixture has thickened, about 4 minutes.
- Add vanilla.
- Transfer to pastry bag fitted with round tip.
Cream Tart Cake Assembly
- Pipe frosting on the sugar cookie that will be the base. Pipe all the way around the edge, then go in slightly and go all the way around again. Repeat until the cookie is covered.
- Place the matching sugar cookie gently on top.
- Pipe frosting on the top sugar cookie in the same way, then decorate.
Notes
The cookie cream tart is best enjoyed the same day it is made. If you want to fresh flowers, wait to place these on the cake until just before serving.
Nutrition
Serving: 0.25of cake | Calories: 591kcal