• Ashley Margaret Beardsley

Cream Tart


Dairy-Free Cream Tart (adapted from Cooking LSL)

1 stencil, about 10-12"

14 Tbsp earth balance butter

1 egg

2/3 cups powdered sugar

1/2 tsp almond extract

1/2 tsp vanilla extract

2 1/2 cups flour

3/4 cup almond meal

1/4 tsp salt

Sift together the flour, almond meal, and salt. Set aside.

Using an electric mixer, beat together butter and sugar.

Add the egg and extracts, beating to combine.

Add the dry ingredients, beating on low speed until incorporated.

Dived the dough into two balls, press them flat, and refrigerate for at least 1 hour.

Dust a surface with flour and roll out one of the dough balls (one ball should be enough for a complete tart, depending on the size of your shape).

Place your stencil on the dough and use a small knife to cut it out.

Bake for 12-15 minutes.

Let it cool completely before moving.

To assemble the cream tart, pipe your favorite frosting onto one of the cookies. I used my vegan buttercream frosting recipe as a base, but didn't want it as sweet so I cut back on the amount of powdered sugar.

After the semester ended, two fellow grad students and I had a pool day. I'd just finished watching the most recent season of the Spring Baking Championship and was inspired by the cream tart challenge. How hard could it be to cut a letter out of dough? I was confident I could make it happen--after all, it's basically a giant cookie.

After finding a recipe I wanted to try, I downloaded free letter stencils and cut out an A. The most difficult part was moving the cookie onto the cookie sheet. Rolling the dough onto a piece of parchment paper, then using the parchment paper to slide the cookie onto a cookie sheet could be the solution here. I didn't think of this in the moment and ended up breaking one of my letters and sticking it back together. I hid the broken piece with frosting and fruit and the break was unnoticeable.

The recipe makes enough dough for two complete cream tarts, but I decided to grab my sunglasses, bees, and bee hive cookie cutters instead. I whipped up a batch of royal icing and enjoyed frosting some summer-inspired cutout cookies.

#SpringBakingChampionship #baking #homemade #summer

© 2023 by Type & Cakes. Proudly created with Wix.com