Have you guys seen those beautiful fruit and cream tarts shaped like letters and numbers popping up all over the place all of a sudden? Talk about a wildfire trend! I mean, I know they are not a new thing, the’ve been around for years, but holy moly they just went crazy popular all of a sudden!!
Soooo…. I did it. I admit it. I hopped right on that bandwagon and made my version, a Chocolate Raspberry Cream Tart. I don’t actually know what their official name is or if they even have one, but I’ve been seeing them called Cream Tarts so we’ll go with that.
And they are essentially a fruit tart. Made with a pâte sablée which is a French pastry dough made with some almond flour in it. It makes a lovely sweet and crumbly tart crust. The luscious dollops of cream you see is a diplomat cream, which is a mix of pastry cream and whipped cream.
When I fist saw one of these tarts of course I fell in love instantly, how could you not! They just look so beautifully fresh AND delicious! Of course I had all kinds of questions. Was it cake? Was it cookies? What was the frosting looking stuff? How do you make it? And I saw everyone asking all the same questions on social media. So my friend Liz Marek over on Sugar Geek Show jumped right on it and got us some answers. She put together a video tutorial, recipes and template pronto!! You can find her free recipe and tutorial for the vanilla and lemon version over on Sugar Geek Show (link at the end of post), my recipe revision is below.
Well… my birthday was coming up and I decided to make myself one for a birthday treat. But I wanted chocolate, no I NEEDED chocolate on my birthday. So I modified the recipes and made a chocolate pâte sablée and a chocolate diplomat cream. I also decided to just bump the decadence factor up a notch by adding a raspberry dark chocolate ganache and fresh raspberry compote.
*Insert angels singing and golden light streaming down from above*
O.M.G! It was heavenly! Topped off with chocolate and raspberry French macarons, fresh raspberries, strawberries and Godiva dark chocolate hearts. HAPPY BIRTHDAY TO ME!
I started out making the Chocolate pâte sablée (recipe below). I substituted some of the flour with cocoa powder and bumped up the sugar a bit to compensate for the bitter cocoa. The first batch I made I used too much cocoa powder and the dough became too crumbly. Second try was a charm, reducing the cocoa powder a bit and adding a touch more butter. It still cracked a little when rolling it out but it was manageable. Don’t forget that this dough will need to be refrigerated for at least one hour before rolling out, preferable overnight, so plan ahead.
This dough needs to be rolled pretty thin, 1/8″ thick is best. I like to use 2 bamboo skewers on either side when I’m rolling it out for a guide and to get an even thickness.
Cut out your desired shape. I made a template using a piece of poster board. You can print out large letters with your printer or free hand a fun shape.
Put your shapes onto parchment paper on cookie sheets and chill in the freezer for 10 minutes before baking
Prep out all your toppings along with the chocolate diplomat cream, and a batch of raspberry ganache (recipes below). This will also require a batch of my Chocolate Whipped Cream and a batch of Fresh Raspberry Compote (recipes are linked). Put the diplomat cream in a piping bag with a round piping tip. A wilton #2A is perfect for this job.
Now let’s build a beautiful tart!!
First glue your tart crust down to the plate with a little of the ganache. That way it’s not all loosey goosey sliding around on you while you are trying to work. Then spread a nice layer of the raspberry ganache on the the crust.
Then spread a layer of the raspberry compote.
Now pipe concentric dots of the diplomat cream over the whole surface.
Gently put your next tart layer on top and repeat the above steps.
Now the best part!
Start adding your fruit, treats and fresh flower decorations. Be sure to choose non-toxic flowers and prepare them for food safety. If you are unsure how to do that check out my post on Safely decorating Your Cakes With Fresh Flowers ( <<< link).
Get creative with the treats! I used french macarons and chocolate hearts but things like Cream Puffs, chocolate dipped strawberries ( <<< check out my tutorial on fancy schmancy chocolate dipped strawberries!) and delicious truffles would be awesome too!
These beauties are best when enjoyed that day but will keep in the fridge up to 2 days. If you use any cut up fruit or berries you can brush them with warmed apricot jam to seal the fruit and preserve it a little longer.
I hope you get to make one of these soon, they are such a fun and pretty treat! Be sure to share a photo with me if you do!!
Have A Sweet Day!!
For Liz’s vanilla and lemon recipes hop on over to >>> Sugar Geek Show