Cream Tart (small, 7-inch) 🎂

Name: Cream Tart (small, 7-inch) 🎂
Yield: 7-inch
Cuisine: American
Ingredients: 2 cups all-purpose flour (plus 1 teaspoon for dusting); 6 tablespoons vegetable oil; 1 whole egg; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1 pinch salt; 3/4 cup mascarpone cheese; 2/3 cup heavy cream; 1/2 cup powdered sugar; bars Mini chocolate; bars Mini chocolate; bars Mini chocolate; Raffaello or Ferrero Rocher; 1 egg white (about 1.2 oz); 1/4 cup granulated sugar; 1/4 cup powdered sugar; Food coloring

Giulia 🌺 @julia_passioncook19

Umbria

Cream Tart is a beautiful and delicious dessert that attracts both kids and adults. It's an irresistible recipe worth trying! Let me know what you think!

Giulia 🌺 @julia_passioncook19

Umbria

Cream Tart is a beautiful and delicious dessert that attracts both kids and adults. It's an irresistible recipe worth trying! Let me know what you think!

Saved

Ingredients

7-inch

For the tart base:
2 cupsall-purpose flour (plus 1 teaspoon for dusting)
6 tablespoonsvegetable oil
1whole egg
1/2 cupgranulated sugar
1 teaspoonvanilla extract
Estratto di vaniglia
1 teaspoonbaking powder
1 pinchsalt
For the mascarpone frosting:
3/4 cupmascarpone cheese
2/3 cupheavy cream
1/2 cuppowdered sugar
For decoration:
barsMini chocolate
barsMini chocolate
barsMini chocolate
Raffaello or Ferrero Rocher
For the meringues:
1egg white (about 1.2 oz)
1/4 cupgranulated sugar
1/4 cuppowdered sugar
Food coloring

Saved

Steps

1

I recommend preparing this dessert THE DAY BEFORE the party/lunch/dinner or when you plan to use it.
2

Gather all the ingredients, and start by taking a small bowl. Combine the egg with sugar and vanilla extract until you get a frothy mixture. Add the oil and mix well until you have a smooth mixture.
3

In a separate bowl, combine the flour with the baking powder and a pinch of salt. Mix the dry ingredients with the egg mixture using a fork until it comes together, then continue kneading with your hands in the bowl. Once it forms a dough, move to a work surface and knead until smooth and soft.
4

Meanwhile, print or draw the shape you want for the dessert. In my case, I used the base of the baking pan. Divide the dough in half. Roll out the dough on parchment paper to a thickness of 1/6 inch with a floured rolling pin. Place the baking pan base on the dough, and using a sharp knife, cut out the shape of your base. Do the same with the second piece of dough. Carefully transfer the cut-out shapes to baking sheets.
5

In a preheated oven at 350°F, bake the Cream Tart shapes in the center of the oven for about 10 minutes. They should not brown too much. Let them cool completely. Once the bases are well-cooled, you can proceed to fill and decorate.
6

Now lower the oven temperature and prepare the meringues: follow the steps in the attached recipe. Once made, bake them: - in a preheated oven at 212°F for 10-15 minutes; - then lower the temperature to 185-194°F for 1 hour (if there are cracks, lower it to 176°F); - after 1 hour of baking, insert a wooden spoon in the oven door to keep it slightly open and continue baking for another hour, and they're ready!
7

Prepare the mascarpone cream: follow the steps in the attached recipe. Put the cream in a piping bag and fill the bases one at a time, making dollops of cream with the piping bag. Then apply the second layer of tart base, aligning perfectly, and fill in the same way. Then refrigerate.
8

A few hours before serving the dessert, decorate it by adding: mini chocolate bars and hearts, mini chocolate bars, mini chocolate bars, meringues, and voilà!
9

Storage: in the refrigerator for about 2 days.