{"id":22509,"date":"2018-02-05T11:14:53","date_gmt":"2018-02-05T18:14:53","guid":{"rendered":"https:\/\/www.sugarhero.com\/?p=22509"},"modified":"2025-06-06T15:46:46","modified_gmt":"2025-06-06T22:46:46","slug":"trendy-cream-tarts","status":"publish","type":"post","link":"https:\/\/www.sugarhero.com\/trendy-cream-tarts\/","title":{"rendered":"Cream Tarts with White Chocolate Frosting"},"content":{"rendered":"\n

These Cream Tarts are all the rage! Also known as cream biscuits or cream cakes, they’re a beautiful and unique twist on traditional cakes. You can cut them into letters, numbers, or shapes, and decorate them with fruits, flowers, and all your favorite candies.<\/em><\/p>\n\n\n\n

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For the past few months, I’ve been obsessed with these cream tarts, without even knowing what they’re called. I would see beautiful double-decker pastries cut into letters or numbers on my Instagram explore page constantly<\/em>, but the captions were usually just something unhelpful like “This is so pretty!” or “Loving this new cake trend!” Excuse me, Instagram, but I really must insist you spoon-feed me every little bit of information I require.<\/p>\n\n\n\n

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So I did a little web sleuthing, and I have to say, googling “letter tart” or “number cake” is kind of a frustrating experience. Do you know how many children’s birthday cakes I had to sift through in my quest to figure this out?! But google hasn’t failed me yet, and in the end I learned they’re most commonly called “cream tarts,” “cream biscuits,” “cream cookies,” or “cream cakes.” That clarifies everything, right?<\/p>\n\n\n\n

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As far as I can tell, these gorgeous desserts are the brainchild of Israeli baker Adi Klinghofer<\/a>, who makes large cakes in the shape of numbers and initials. (Her work is beautiful and you should definitely check out her Instagram page!) Since first seeing her version, I’ve seen so many twists on the original idea, including tarts made out of red velvet<\/a> or chocolate cake<\/a>, fluffy sponge cake, and even rice crispy treats! I love that this idea has taken on so many unique forms.<\/p>\n\n\n\n

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I like large cakes<\/a>, but I’m also a big believer in the appeal of adorable small desserts, so I opted to make six single-serving heart cakes instead. “Single-serving” might be a little generous, since they’re about 6 inches across and absolutely covered<\/em> with goodies on top, but you get the basic idea–petite mini cakes<\/a>, each perfect for two lovebirds or one glutton. (in other words, me!!)<\/p>\n\n\n\n

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As I mentioned above, there are a million different versions of this idea out there, so I would say there’s no wrong way to make these. Some people make them with a sweet tart dough, others use a basic sugar cookie recipe<\/a>. I did a lot of reading and testing to see what I liked, and for these cookies, I ended up using a new-to-me recipe for honey cookies!<\/p>\n\n\n\n

Full disclosure, I have no idea what the “official” name of this recipe might be. I found it on a charming Russian dessert blog<\/a>, and I used Google translate to figure out the gist of the recipe. After trying it a few times, and making my own tweaks to the recipe, I’m in love! The cookies have a light honey flavor, which is lovely when paired with the white chocolate frosting I used.<\/p>\n\n\n\n

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The BEST thing about them, though, is the texture. Unlike sugar cookies or tart dough, they stay soft and supple after baking, thanks to the honey and the unique preparation method. I imagine most other cream tarts end up fairly soft, since the moisture of the whipped cream or frosting will soak into the tart and soften it up over time, but I like that these start off quite soft, because after a few hours’ chilling time in the refrigerator, their texture is absolutely cake-like.<\/p>\n\n\n\n

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The “cream” layer, too, can be anything you’d like. I recommend something light but stable and not too sweet. A stabilized whipped cream would be delicious, or diplomat cream (pastry cream  mixed with whipped cream.) I used a super simple frosting made from white chocolate ganache and cream cheese. The cream cheese keeps the white chocolate from being too sweet, and it has a nice pipable texture without being too stiff.<\/p>\n\n\n\n

For the toppings, I went a little wild–but isn’t that the point of cream tarts?? I used fresh strawberries and raspberries, fresh roses (you can wrap the stems in plastic wrap if you’re concerned about using fresh flowers), meringues, half macarons (because my cookies were smaller, using whole ones looked a little oversized), pink popcorn, and an assortment of pink and white sprinkles and Sixlets. You can use whatever you’d like, but an assortment of sizes and textures always looks best. If you want to make your own meringues, try my classic meringue recipe here!<\/a><\/p>\n\n\n\n

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You can enjoy these cream tarts right away, but I find that for the best taste and texture, I like them after they’ve been refrigerated for several hours. The frosting firms up a bit, the cookies soften even more, and it’s like eating a beautiful, delicious, petite piece of cake.<\/p>\n\n\n\n

Have you tried your hands at making a cream tart yet? I’d love to hear about it!<\/p>\n\n\n\n

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🍓More Beautiful Dessert Recipes:<\/h2>\n\n\n\n