Cream tart
published on 21 March, 2018 at 11:02
Ingredients:
For the cake:
3 cups flour;
4 egg yolks;
1 ¼ cup cold butter, cut into cubes;
½ cup cocoa powder;
2 cup powdered sugar.
For the decorations:
4 egg yolks;
1 ¼ cup cold butter, cut into cubes;
½ cup cocoa powder;
2 cup powdered sugar.
For the decorations:
macarons, berries of choice.
For the cream:
For the cream:
½ cup pastry cream;
2 cups whipped cream.
2 cups whipped cream.
Instructions
To make a cake mix flour with cocoa powder, add butter and combine with your fingers to make crumbs.
Add egg yolks and powdered sugar, mix again and gather the crumbs into a ball. Cover with foil and chill in fridge for 1 hour.
Roll out 1/2 of the pastry. Using a parchment paper stencil cut out number 3 and 0.
Carefully transfer them onto a parchment covered baking sheet and bake at 170C/340F for 15 minutes. Leave to cool down and meanwhile repeat the same steps with leftover pastry.
Fold pastry cream into whipped cream and, using a pastry bag, pipe out cream on top of two cake layers.
Cover with leftover cake layers and add leftover cream. Decorate with macarons and berries.
Add egg yolks and powdered sugar, mix again and gather the crumbs into a ball. Cover with foil and chill in fridge for 1 hour.
Roll out 1/2 of the pastry. Using a parchment paper stencil cut out number 3 and 0.
Carefully transfer them onto a parchment covered baking sheet and bake at 170C/340F for 15 minutes. Leave to cool down and meanwhile repeat the same steps with leftover pastry.
Fold pastry cream into whipped cream and, using a pastry bag, pipe out cream on top of two cake layers.
Cover with leftover cake layers and add leftover cream. Decorate with macarons and berries.
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