(image: iStock)
Sometimes a trend comes along and so many people catch on to it so quickly that it’s hard to know how it started. Letter and number cream tart cakes are just such a trend. Unlike the ill-fated cronut™ (which quickly lost followers because the originator trademarked his creation and tried to prevent emulators from using the idea) the cream tart cake is something everyone is making!
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If you’ve been living under a rockbun for the last few months, then here is an example of what we are talking about.
If you are looking for more beautiful pictures check out the hashtags #gargeran #numbercakes #lettercakes or #creamtarts
And why not?
It is perfect for any occasion because you can shape it accordingly, can be made with a variety of fillings and toppings to suit anyone’s taste and they are so simple, even a beginner baker could attempt one.
The originals were made with a pâte sablée or rich shortcrust pastry but you could make it out of any biscuit dough or pastry, as long as it is firm enough to hold its shape once baked.
Cutting the shape
Once you have settled on WHAT you are going to make the base shape out of, roll it out to about 6mm thickness. Don’t roll it too thin otherwise, you run the risk of it breaking when you assemble.
Roll it out directly on baking paper and slide this onto the baking tray before cutting. Make a template out of paper for the shape you want to cut and make at least two layers of each shape (if you need to serve more people, make more layers). Cut around the template with a sharp knife and place the dough in the fridge for a few minutes before baking to prevent shrinking.
Bake as per the recipe and leave to cool completely on the baking tray. This will help it to firm up before you assemble.
Check out this awesome “mom” shaped one, perfect for Mother’s Day!
Fillings
While your shapes are cooling prepare your filling. These could be anything from:
crème pâtissière
white chocolate mousse
lemon curd
butter icing
cream cheese icing
ganache
The list is endless. The only requirement is that it holds its shape when piped. If the filling is too soft it will simply ooze out the sides.
Pipe your filling using a piping bag. If you don’t have a piping bag, use a Ziploc and cut a hole in one corner (about 1 cm wide) and squeeze out marble sized blobs as evenly as possible. Place the second layer on top of the piped filling and then repeat on top of the next layer.
Toppings
Now for the most exciting part! The toppings can be anything from fresh fruit, flowers, macarons, chocolates, meringues, brownie chunks, sweets you name it. The sky is the limit! Choose things that will thrill the recipient!
This Cape Town cookie master has used decorated cookies!
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Have you ever made a biscuit cake before?