Large stacked cookies with cream dots between the layers and also on the top layer are the new “cookie cake”. Made popular on social media in the last couple of years, cookie cream tarts are a bit more decorated than large cookies used as cakes. Many times they are made into large numbers and are sometimes referred to as “number” cakes for birthday or anniversary cakes. They were originally made with cookie layers but can be made from cake. Either way, they are decorated with cream and lots of beautiful and unique decorations. Click here to jump ahead to the recipe.
I dressed the tart in shades of pink and found flamingo candy sprinkles. The larger flamingos and palm leaves were made with a candy mold and white chocolate with a few drops of food coloring. Then I used other sprinkles and a few macarons to decorate. I also used some fresh flowers. Each of the cut stems was dipped in white chocolate to seal them.
To make this heart template, I first cut out a heart approximately 13.5 x 13.5 inches) in stencil plastic so I could use it again. (You can get my heart template here to print on 11×17 paper.) You only need half a heart stencil because you cut the dough for one side and then flip over the plastic and cut out the other side of the dough heart. I scooted the cookie pieces together and pressed to seal. I used two pieces of parchment paper when I rolled out the dough. One side of the heart on one and one on the other. Slide the parchment papers to fit up the individual pieces. This method allows you to roll out the dough in the rough shape of the neck instead of rolling a huge piece that would get too thin.
After baking the large heart, be careful, it will break easily. If a break does occur, have no worries because the decorations will cover any mishaps. For this particular tart, I cut out a cardboard heart from the stencil and then wrapped the cardboard in aluminum foil. This gave me a tray that fit the tart perfectly. I moved it from place to place with a flat cookie sheet.
The cream for this tart is made from cream cheese and whipping cream. It is so yummy!
Cream tarts seem to have two different tastes to me. The first one is crispy and crunchy because it has fresh cream on it and has not sat too long before being eaten. The second one is softer because it has sat longer for decorating and the cream has softened the cookie. My taste buds like the crunchy tart best, but my eyes like the fully decorated cream tart best.
Have fun decorating a cream tart! Make the cookie layer in whatever shape you want and then use decorations in colors that will create the look you want.
| Prep Time | 1 hour |
| Cook Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
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- 8 ounces cream cheese
- 1 cup heavy cream
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- Washed and dried edible flowers
- Medium round tip
- Piping bag
- Berries, candies, macarons, cookies, etc.
- parchment paper
- Heart template 14 x 14 inches See Heart Template in Notes below for link to template
Ingredients
Cream Ingredients
Other Materials
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- Beat together the cream cheese and sugar for 2 minutes. Add the heavy cream and vanilla extract. Beat on medium high for 2-4 minutes, until thick and creamy.
To seal the ends of real flowers, dip ends in melted chocolate and let dry.
Click here for the Heart Template.
Recipes by Cooking LSL.com